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Thought I would share and see what you all think.  

Living in a much different year round climate, certain things grow during certain times. But sounds like fun.

works quicker than the old ladle to funnel method. It takes all of a minute to fill the hot bottles. I heat both bottle and sauce and only fill at a minimum of 200F. Quick instant read thermometer never reaches below 198 on the last bottlebefore capping. cap, Invert and done. I also have the...

I had an old neighbor stop by tonight that now lives in Brazil. He came bearing gifts. A bottle of cacha, some kinda amazon forest liquor stuff.... AND pickled Biquinho peppers, I think I ate the whole jar.

This is what I use, I can fill a case of 5oz woozy bottles in under a minute once you get the hang of it. Its super easy to clean and sterilize a bit pricy but well worth it. https://www.amazon.com/Automatic-Professional-Stainless-Piston-Capacity/dp/B001CFEXA0

Finalizing logo and labels!!!! Woohoo

Ill have to try this one.

Maybe add honey, palm sugar, introduce a sweet fruit, the options are endless.

I grew up with a love for spicy food of all kinds, the hotter the better. First superhot I had was a Ghost pepper Indian curry dish, that was more of a novelty at the time. I have hade 7-Pots, Moruga Scorps, Reapers and other superhots in sauces or spices and slivers of them raw but dont plan on...

Happy Birthday!

Welcome

Seriously, where are all the scammed seeds? What motivated you to do that? Highly skeptical of you being a minor and I have no inclination to click on some strange google drive link to see your plants. But, if you are 16 or 30, seek help, because the road you are going down wont end well for you.

Was in the mood for some potato, onions and banana peppers. Went to the farmers market today they had something called honkey peppers? Sure looked like banana peppers only paler. Damn are they hot hoping to get some viable seeds. Stay tuned

I recently made a small batch batch of Trinidad Moruga Scorpion salt, as an experiment. Mixed the salt with fresh pepper in the food processor, stuck it in the oven on the convect bread proofing setting for a few hours to dry it out. Worked perfectly. Deadly hot. Tinted the salt nicely to a...