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Wetlands are just fine for running cattle, come to south louisiana and check it out...cattle in the marsh, cattle in the rice fields!  It finally got nice and hot last weekend and driving through the country I saw all these cows wading in the crawfish ponds.

Nice! Cool idea with the hood vent.  I guess you don't need a filter on it as you're not worried about grease?   And what are you gonna do with the pressure canner?  Is that for the pickled peppers, what do you do with those?

Looks great!  Yeah, making bread(like gardening) is a good thing to help keep your mind grounded and focused when dealing with stress.   And I would heavily recommend making a sourdough starter.  The way some people talk about them, it does sound like a hassle to maintain.  But it is actually...

If the tomatoes are cut, I wouldn't want to leave them out for 4 days.

Late start...but Zapotec Jalapenos are first to pop up!

That's gorgeous!  Looks like an awesome place to relax and wash away your negative energy

Damn, that's awesome!  How much space do you have?

Damn, that's too bad.  I bought some Madame Jeanette x Goronong from MidWestChilieHeads last year, or the year before, can't remember....but they sprouted fine, no issues(same with the rest of my seeds from them).   If you're still looking to get some for this season, I should have a little bit...

I've been thinking about using lactic acid in a sauce also...I've had a bottle of it sitting in my amazon wish list for a couple of years.  I've always been curious about using different acids in sauces, mainly to get away from the flavor of vinegar that is so overused in commercial sauces. ...

While most other peppers stop producing chlorophyll during the ripening phase, and start producing beta-carotenes to create a red/orange/yellow...chocolate peppers have a gene that doesn't tell them to stop producing chlorophyll, so you get a mix of the two, making a reddish-brown chocolately...

I think its a good idea.  Like Smoke said, smaller inexpensive products like that are an easy sell.  And then, hopefully you'll get people wanting to buy bulk after trying it out......really didn't mean to make that sound like a drug reference...   I make some pretty hot chili oils that I keep...

I find measuring them(and everything else) by weight makes things a whole lot easier. But, if you're going by a recipe that calls for volume, or a certain number of peppers, you should scale up...just try to estimate the right amount. Ultimately taste is going to be the deciding factor...

The main thing I would suggest, is to start really small.  And freezing your peppers(as Salsalady suggested) will make this a lot easier.  Try to make enough for just a bottle or jar at a time.  Measure everything out as best as you can...a scale makes this really, really easy.  Once it cools...

Man...can you imagine what people would pay for seeds that these peppers yielded?   Anyone grow Españolas?  The only seeds I can find are NMSU improved, apparently the regular Española is a landrace chili.   https://www.sandiaseed.com/products/espanola-improved-numex

Awesome looking stuff, I love the Star Wars variety names! What else do you have planned? And, just for fun...what do you think a Jar Jar Binks pepper would be like?

Whoa.... Thanks.

I missed this one, where was that thread?

I don't think he understands that some people do not enjoy vinegar forward sauces. Sometimes the vinegar actually overpowers the flavor of the peppers. I've made some great hotsauce using a combination of water, vinegar, and citric acid to allow the straight pepper flavor to be less diluted...

What's with the trolls lately?

What are you doing, freezing those? That's like a whole freezers worth of peppers!