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A few years ago I built a little greenhouse on the back of our house. It was made with scrap 2x4, plywood, and polycarbonate panels. It was like 4x8 feet, only 6 ft tall. I mostly used it for overwintering peppers, and other delicate plants that can't take our Canadian winters. It was heated...

I just started my seeds for 2022 today. I typically do like 10 varieties a year, 3 of each plant, for around 39 total. Mostly the superhots like ghost, Reapers, and scorpions. I mostly make hot sauce with them, we also have a large veggie garden, so pretty much everything in the hot sauce comes...

I've been making cooked/canned hot sauces for years but just finished my first fermented one.  I have about 2 quarts of leftover very spicy/salty brine left over, a yellowish colour.   Anyone use this for anything else? When visiting family in South America they have a clear spicy liquid they...

Hi Everyone, For 2020 I'm growing mostly superhots, with some more mild stuff mixed in.   So far I'm doing:   Trinidad Scorpion Moruga Satan Strain 7-Pot Brain Strain X Carolina Reaper 7-Pot Atlantic Yellow APS Ghost Pepper Orange Chocolate Long Pepper Seeds Brazilian Reaper Apocalypse Scorpion...

I have a digital pH meter I use in my wine making. If I were to use that for checking pH of my hot sauces, am I likely to damage it, or have spicy flavour carry over to wine? I will just buy a second one if need be. It's a $20 etekcity one from Amazon.  

Hi all, I make a couple of hot sauces that have carrots in the ingredients, which you are supposed to pressure can.  I have 5oz Woozy bottles, and metal 28-400 continuous thread plastisol lined caps. I got these from Fillmore. I don't believe these are rated for pressure canning. I know some...

Hi all, My wife and I live in the Niagara Region, in Ontario, Canada. We've been canning/pickling stuff for years, and I make wine from our backyard muscat grapes (got 90 Liters this year), also get grapes from the area and make a few others. I usually make about 100-150L per year, but this year...