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Yes, they were still inside up until yesterday. I made the transition to putting them outside under shade cloth yesterday afternoon. I am taking a split the difference approach. Since most of my garden beds were ready, I put 1/2 of them into the ground figuring the amended soil in the beds would...

Things were chugging along normally with my seedlings this year until I did the first transplant. Since then, everything has started to yellow over the past 2 weeks and now things are looking very sickly. Below is a recap of the specifics:   1. seeds started 6 weeks ago.  2. fertilizing with...

Wow. Thanks for the quick responses. You guys are on top of it  :!:   I guess I am a little finicky after growing cucumbers, squash, and tomatoes for so long. Those guys need to be picked at the right time or you end up with seeded, tough, or rotten fruit!   TW

I have a trip planned this weekend and I will be out of town until Sunday night. I have a handful of pods that are just about at the perfect point to pick them but I won't have time to process before I leave tomorrow.    I am wondering how long we can leave ripe pods on the plants before they...

Well that guy is a special kind of stupid....and that is 8 minutes of my life I won't ever get back!

    This is exactly what I do. Process the peppers, then freeze them in the right amount for 1 batch of sauce. Want to double a recipe, take out two packages. Simple as that.    All I do to thaw them is let the processed peppers sit in a bowl for 2-3 hours. As they thaw the broken cell walls...

Welcome!    No need to keep it just to the Boston area. People here trade sauces all the time. I have a 5oz woozy of a red scorpion, cranberry, and ginger fermented hot sauce with your name on it if you want to trade. PM me and we can work it out.    TW

Great article. Sometimes it amazes me that people forget all the natural sources of nutrients for plants. If you have the nutrients in line and a well aerated location that gets lots of sun, you don't have all the fungus, pest, and disease that many people try to cope with.    Let a strong plant...

Such a clean set up. Very envious of how organized everything is.    Excited to follow along for the summer.    TW

I cage my tomatoes and stake my peppers. That is, until I run out of cages, then I stake my tomatoes too...Or in the case of this year, I run out of stakes, then I cage my peppers.      What I'm trying to say is...both work, just use what's available. As long as you support the plants you'll be...

I generally keep a jar of vinegar in the fridge. This is where all the runt/odd ball peppers go throughout the summer. For me, it is a good way to preserve them without having to process just 2-3 peppers.    Interesting that most people here are heating the vinegar first. What is the benefit...

For gloves, I use these: http://www.webstaurantstore.com/nitrile-heavy-duty-gloves-6-mil-thick-xl-powder-free/3946103XL.html   For fumes, I use a hood that is ventilated to the outside over the stove. For roasting in the oven, I can't figure out how to not fumigate the house.    TW

Guys, I am looking for some advice on what happened with a ferment that didn't turn out for me. Unfortunately I didn't snap any pictures before I processed it and then ultimately threw it away. Here are the details:   ​Recipe: 200g Red Scorpions 450g Red Bell Peppers 450g Carrots 290g Onion 125g...

Overall the sauce was a big hit at the weekend. Most people really liked the flavor profile of the sauce. I did find a few typos that were too late to fix, so I had to go to production with them.    I leveraged uprinting.com for printing the labels, a first for me. I opted for the 70lb. high...

Ha! I didn't even realize the 4.20 sauce label. That is actually my own reference system I use for recipes. Major recipe #4 (Habanero Based), individual batch .20. I then have an excel file with all my major recipes in different tabs and columns for the ingredients, weights, and directions for...

So I have a weekend coming up with a group of 20 guys from college. We hang around for a long weekend and all drink together and catch up. We lived in Hamilton Hall in college and Hamilton Hall Guys Weekend is what we call the weekend together.    This label is by no means suitable for salable...

 Similar to what CAPCOM said, for the average person, no way this works.    Not trying to be prying, but what do you do for a living that you can afford to do a hardening off scheme like this? Most people leave for work between 6-8AM and get home between 4-6PM. What you are proposing would...

Looking good.    I am in the same boat, I have two flats of leftovers that I am waiting to figure out what to do with. I just can't bring myself to sacrifice them to the pepper gods just yet. They are in 2 1/2 in pots though....so it is just a matter of time before the ATL summer heat dries out...

I am gracefully bowing out of the competition. None of my second batch germinated and I think at this point I am out of the window for viable seeds.  I will anxiously watch from the sidelines this year.    A HUGE thank you for putting on the competition, I couldn't imagine trying to do something...

Maybe I am just negative about the whole hardening off concept, but I never have good luck.    I hardened off some super looking peppers about 3 weeks ago and then planted them and they still look like garbage. 1/2 the leaves are sun burned and falling off, the other 1/2 are just stalled out...