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fruit of both shapes on the same plant breaks my brain 😵‍💫 How thick are the walls of the long ones?

@Marsh My home county (and town!) you IE area or more to the desert end? We don't need food handler cards in NC, but getting ServSafe certified helps. And even if not needed, it's a good idea so you know proper handling.

I'm wondering if it's the labels. Maybe not the highest-end model but it is a reasonable middle-of-the-road HP model. They're still smearing days after being applied to the jars. Anything special? I went with these labels because the regular ones I had got messed up pretty badly when it rained...

I can't imagine that those are the same plant. Ones on the right look a lot like pasillas to me.

I think my white ghosts had purple leaves, so maybe the white moruga?

You don't need Dept. of Agriculture approval? Here in NC, THEY handle approvals for retail food products. County health only has jurisdiction over prep & server (i.e. restaurants).

The labels say they're for inkjet - i've never tried inkjet-specific media on a laser printer. Maybe i'll see if they have similar ones for laser. Spraying every label is going to add just that much more time as i get into larger batches.

Reviving this thread as I'm having some trouble with labels. I'm using these: https://www.onlinelabels.com/products/ol125wi but I'm having big problems with the print rubbing off, and also some problems with them not sticking well (peeling up at the corners). I'm afraid to try to press them down...

What kind of clover? I used some as a cover crop over winter a few years ago. I'm still trying to get it under control.

A little too elongated and not deep enough red for red hab, IMO.

If they were mine, and I had good strong growth and some wilty parts, I would cut off the wilty parts. Direct more energy to the strong growth. If the new soil were really soggy and stayed that way for awhile, they may have gotten a bit waterlogged.

I agree that they look more like tomatoes, but those definitely look like pepper seeds. New varieties that you haven't grown before?

??? Last I read, cayenne is ~50k That's pretty hot for a jalapeno.

The DB's I've grown look just like Reapers or Scorpions - so I would be looking for the stinger. That's why I don't think it's that. Red Savina seems to make sense, although that last picture seems a little bumpier than I would expect.

sealed vacuum bags will explode

Looking back over the pics, I think I agree. Hard to see the scale - are they like 1/2-3/4" diameter and 3-5" long? Start off dark green and go to red?

Pretty solid, reliable company that knows their peppers.

If your sauce is fermented, then that's probably the way to do it then. If not, then still would want to let it set on the hops some. When you get your first batch, I want a taste!

Not sure what happened but this was a bad year - lost most everything after plant-out! I'm totally out of some and need a few plants so I have at least a little supply - so anyone with any of the following available please let me know! * Habanada (REALLY need this one!) * Scotch Bonnet * Yellow...

For beer, there are a few stages for hop addition. For straight bitterness, it goes into the boil for an hour. At the end of the boil you get more flavor (and some aroma) - times in between is basically trading one for the other (bitter vs. flavor). For mainly aroma (and some flavor of course)...