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Looking good! Cool van

+1 on the amaranth.  Very common weed around here, I think they call it pigweed.   Whatever it is, it is 100% not a pepper.  Sorry. Probably got mixed up in your soil or just seeded into it after you planted your pepper seeds.

Nice! I'm excited to see how some of these wilds play out

Welcome, and good luck! You got some good starter varieties

Classic

I'm afraid that's what I'm going to run into this year. I have a few dozen crosses growing that I made last year. Most are chinense, but quite a few are chinense X baccatum, and a couple chinense X annuum. I understand that's just part of the gig. I already had a good handful fail to...

I don't have too much experience with it. I only really heard about it last year, and tried it on a couple plants. But, I'm not sure what effect it had, positive or negative, as I am still learning a lot about growing peppers and am making mistakes along the way. In theory, it seems like it...

I'd love to try one, maybe the Aji or whatever you got left.

Do you know what plant it came from?

He's probably just busy with the farm. I think he post a lot more often in the off season when he doesn't have so much work to do.

You should get a vacuum by hot filling.  As the sauce cools, it will shrink in volume, creating a vacuum.

Whoa...solid7, you're back

But, how are things like mayo and salad dressing shelf stable?  Isn't it all to do with ph, especially since you can't hot process mayo

   Nice! What generation are these? Where did the cross originate?

what....those look crazy! Where'd you get the seeds?

The most interesting I've grown is Cumari Pollux, a capsicum praetermissum. Not my pic

Man, this is my hardest/longest week of work...I gotta stop working in restaurants downtown. I might get a little time to see half a band or two.   Definitely my favorite festival ever.  Been going since I was two years old.  Seen so many awesome bands I've never heard of from all different...

If you start selling it, you're probably going to have to cook it...unless you're only selling it as a refrigerated product. Cooking will change the flavor some, depending on how long you cook it.  Do some research and see what the USDA recommends.  Depending on the acidity, you may not have to...