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  The primary issue would be "beads"  of water on the peppers. The drips can cause violent bubbles in the syrup that can splatter and burn you. You can use another method if you need to put in wet peppers.   Assuming you are adding the peppers when the sugar is to temp. Start by adding a small...

  270°F = soft crack the 190 should have been 290°F   It's good to keep your sugar temps in that range If you want a more indepth on hard candied peppers check out my Devil's Tongue thread http://thehotpepper.com/topic/51300-devils-tongue-candies/

Be sure to make them with plenty of extra syrup to completely cover the peppers.   Also candied peppers do make some dang good sauces.

I just feed the horn worms to my chickens. I used to have a pet rat that loved them.

Texture is all wrong, and so is the calyx. Not a pure ghost.

Handeling the ripe bells first. They don't last long <a href="http://i.imgur.com/wZE1k8J.jpg" rel='nofollow external' class="su_links">http://i.imgur.com/wZE1k8J.jpg</a> <a href="http://i.imgur.com/s8rfAjG.jpg" rel='nofollow external' class="su_links">http://i.imgur.com/s8rfAjG.jpg</a> <a...

Getting a frost tonight. Managed to pick off the plants in time. Now I have more then 100 pounds of peppers to deal with.

Those look about the size I grew last year. Lots of reds real early on with them too.

Depends a lot on the type of pepper too. I found habanero ripen well after picking. But not all peppers, or even chinese are lick that.

No clue, it's just a bhut. been waiting for it to ripen to get a good pic. But we had a frost warning tonight, so I picked it at partial and took the pic. never seen a bhut like it before.

Just look at this pod <a href="http://i.imgur.com/StJhIgl.jpg" rel='nofollow external' class="su_links">http://i.imgur.com/StJhIgl.jpg</a> look at it...

    Very funky red bhut

High winds knock over my plants all the time. Even those staked, caged, and in the ground. As long as they are not tiny plants they normally do fine.

  The trick will be stabilizing it. Being that I have no clue what it's crossed with. The next generation should be somewhat... interesting. But I can select for low/no heat and as close to bhut taste as I can get.

The Buffalo Chipotle makes it as a fair steak sauce.