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My PH meter says to store wet in 20mL of solution, at that rate, a 2-3oz bottle would only last 3 or 4 uses, not several years. After talking to the techs at Oakton, they recommend calibrating their testers daily. They are designed to hold the calibration for a 10hr work cycle. The local...

You mean sometimes people come over and help you in the kitchen??? I live in the wrong neighborhood. Well, mine don't stay sharp. The small Santukos are not beveled the same, and are thicker through the blade. Almost clever like. The large ones are are flat ground like chefs knives, and are...

Tomatos and Peppers are in the same family of plants- they are both nightshades, and are related. While peppers can do with less nutrients, tomatoes can't. If you are growing tomatos and peppers in hydro or by using fertigation, and are on a budget you can just get the tomato formula and use...

I am ouside of J-ville, on the coast, and we also get a few days between 20F-40F, so I am building several short hoop houses with PVC pipe and visqueen/PP sheeting. If I can afford them I am getting some aquarium heaters to go in 5gal buckets to generate some radiant heat. I don't have a...

I ordered my Xantham Gum from Amazon. Just remember you only need maybe 1/8th tsp to a cup of sauce to be made. It can be mixed in hot or cold. Creep up on the amount you need cause you may be able to use less, and just a little more may cause you to have pepper sauce jello.

I'm in for at least a taste. Thanks

Ok so I am a little stupid today... You are using the PET bottles? You are chemically sterilizing the bottles? You tried to hot fill them but even at reduced temps they deformed? Now you are cold filling them, after having adjusted the PH of the product? thanks.

I'm moving all my Jolokias, and other important (to me) peppers, to 7gal pots. Of course I get them from a nursury recycler cheap, and I am now going to composted ZooPoo, which is free from the local Zoo.

Good Datils are sweet. Good Datils are Yellow, and only Yellow. Good Datils are fragrant- sorta like jasmine, honeysuckle and cotton candy mixed together. Give them water, some good soil, some dolomite lime, and some room to grow and a single plant will produce several hundred pods in each flush.

yeah the 2 gal is still available at Wallymart. http://www.walmart.com/ip/Anchor-Hocking-Heritage-Hill-2-Gal-Jar-with-Lid/16486707

Beans fix nitrogen in the soil.

Do you peroxide sterilize these or use an alkali sterilant? http://www.sks-bottle.com/340c/fin14e.html

Called them today. Looks like the 1st week of September. The caps that fit are lined. Shipping is going to be a killer though. Approx $32 for 2 cases and lids to my zip... But we shall see when they actually have them in stock. I also checked with Richards of Memphis as they have them is...

I thought the ideal mediums for botulism were fats/oils and meats, fermented sauces should have none of those.

I grew up with that basic relish on our table and every local seafood restaraunt table, so I don't need to try it again. It is just as good or better with less sugar or no sugar. But your tastebuds may vary.

Yeah those air potato vines are a pain in the "articulation"... You can't let them drop their potatoes from the vines cause they will grow more, you have to cut the vine close to the ground and paint the cut with "Poison Ivy" killer. YOu have to kill the tubor, or it will just continue to...

Datils ripen to a roadstripe yellow-yellow/orange. If they are red they are not Datils. The seeds are viable when the pods turn yellow. The pods ripen from green to yellow. To maximise viabilty, let the pods stay on the bush an extra week or 2 after ripening. re: the recipe, good datils are...

not complaining but ya'll do realize this thread is from 2008? Good stuff anyways. Datils are best when fully ripe.

I am doing the same so far, I have several ferments going presently for each pepper type. I pick, separate, weigh the peppers, weigh out 6% salt for each group and then rough chop and add to each ferment, and stir. They all smell great so far.

Well you learn something new every day.