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They freeze them and make sauces with them. I was thinking $20 a lb but I dont want to insult them or get ripped off. Its a variety of peppers including reapers, Brainstrains, ghosts, chocolates, nagas, fatalis ect. They asked me how much I can get them and the price per pound. Is $20 a pound...

Thanks! They seem to only refer to price per pod not per pound.

Not really sure where to post this. I have a local restaurant looking to buy some superhots. What is a fair price per pound?

I have a local company insterested in buying some of my super hots. What a fair price per pound?

Just wanted to update. The plant is getting some color back into it. I just flushed with water really well (a few times a day for two days) then let it dry out. Thanks again.

Thanks everyone.How frequent should I flush? With the slow release I have in the soil I think it might take a while to flush. The only cause I can think of is my cal mg sup. For my cal mag sup I mixed lime with white vinegar and let it react. I measured the ph and it was around 5.5. I then...

Thank you. The cal mg sup I used was homemade and slightly acid. If anything, I thought the soil was too acid Im glad I asked. What does DTW stand for and what the most common fulvic chealatimg agent? Anything I can pick up at the hardware store?

Here is another pic

The new growth on one of my 15 plants is turning yellow/white. The other 14 plants are a nice dark green and all the plants were treated the same. I used HP promix, miracle grow slow release shake and feed 12-4-8. I also used a liquid cal/mg sup one time. I tried epsom salt as a foiler spray...

Thank you very much!

Thank you. The plain was to just blend up vinegar, peppers, and salt and then pressure can it. The pH meters I have had were very inconsistent. I figure I could just pressure can it and then the pH wouldn't matter.

Has anyone had any luck pressure canning their sauces/ mashes? I was thinking about trying this because I don't have a PH meter and I want to make sure it is shelf stable and safe. Can anyone recommend a good pressure canner that wont break the bank?

I have tried the fermented thing several times and I want to try something different. Does anyone know the proper vinegar to pepper ratio to make a safe non fermented mash? I have heard others reference 93 % peppers to 7 % vinegar but I am not sure. If so is that by weight?

I trust the seed source. I purchased them from a well known reliable vender. Also my method seems to be working for every other variety. I thought maybe you all knew something special about this variety. Maybe they perfer something different. Another variety I seem to always have issues with...

Ok thank you I will try to start the last of my seeds and keep my fingers crossed.

For those of you that have grown the peach sugar rush, how long did it take for the seeds to germinate? This is my first peach variety and was wondering if they take longer than the other colors. It has been two weeks and all my other annuums and baccatums have germinated, including a sugar rush...

I finally processed the mash today and it tasted really bad so I dumped it. It reminded me of a bitter tomorrow soup. Probably safe but not worth saving.

I believe it was mold and not kham. it has been removed and nothing else grew on it. I am going to let it go until the end of this month and then try it and see if I die

So far so good. I have not opened the mash since the time I removed the mold. To this point there is no more mold or any other growth.