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I think peppers will do really well in the mix. It's not terribly high in nitrogen so you shouldn't see all growth and no flowers. But it is high in phosphorus and potassium which are both responsible for overall health, root growth, maturity, etc. MasterBlend has all the minor nutrients as...

I've used his mix rates to grow lettuce. Works good for me. I have some peppers starting now that will go into the same once they germinate and I plan to have more once I can go outside again in the spring. I've been following Bobby since around the time he started on youtube. He knows his...

Ahh, I see what you did there SL.

That's really tough for me to tell as well. I agree that there is a high chance of parasitized aphids. Look closely for little legs as dead aphids typically die in place and leave a shell like a Katydid.

I would like to point out one thing that I didn't see mentioned in a later post on cooling foods. After you've cooked a food and are going to refrigerate it, you have 6 hours total time to cool it to below 40°. You have 2 hours to cool the food to 70° or lower and 4 hours to get it to 40° or...

Tssss tssss. How about The Manitee tssss

Parthenocopy is what it's called. It's the ability of a fruit to develop in a sterile environment having never been fertilized. I see it most often in bell peppers.

SL, I finished with a 93.

We finish tomorrow. Charleston doesn't have any big food manufacturing. However, a few guys in my class are working for a brand new dairy just a few miles away. They're the first US employees.

So, this school is nothing like I had anticipated. It is geared for the commercial big guys, not small producer. But I get why they have a course this intensive because you never know where a road will take you. And the certificate is good for life. If nothing else, I'll have made some very...

Yet another good review for the jelly. And yesterday, a couple liked the jelly so much that they made me a pumpkin chiffon pie.

I'll have to agree with you about using green peppers. I've tried to make a few with them but something is off.    On a side note, I have been getting people to try the jellies and much tomy surprise, the response has been great. They've been used at several parties already and I am told that...

I wouldn't. But, the pigs diet is really going to be the biggest factor. Junk in, junk out right? there is a local pig farmer who gets the old, rotten milk from a local dairy every week. There is no way in hell that I would use anything from his pigs. I am sure that some information could be...

I work for a homeless shelter. Our kitchens are inspected by both DHEC and Veterans Affairs (we house veterans so the VA gets involved). Despite being a homeless shelter, we have one of the cleanest commercial kitchens around and still pump out roughly 500 meals a day. We have one operation...

Is it the texture or taste of pepper only jellies that you don't like?

I'm looking for some feedback to see which jelly you would choose if you saw this selection at a farmers market.

I fortunately haven't had anything boil out yet. I didn't think of the liquid boiling inside because if the air is pushed out during the canning process, then how can a bubble be made in a vacuum? It must be that some air remained suspended in solution? I would sure love to know the physics...

Made some jelly, took it out of the water bath and it started making bubbles inside after a few minutes. This has happened three times today, all with properly sealed lids. I replaced the lids, ran them through the canner again and no more bubbles. Any guesses? Edit...uggh, this phone...

Looks like a cantaloupe to me and a fine one at that. Nicely done.

Tom, The school teaches the class but it's taught in Greenville. That's about all I know. Essentially, it's a requirement in order to can and sell to the public low acid and acidified foods such as salsas, jellies and hot sauces...