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Gotta love it! Oct 7th and still picking peppers.
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Griffin
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Joined: 03 Nov 2006
Posts: 801
Location: Dallas, Texas

PostPosted: Wed Oct 12 11 9:05 pm    Post subject: Reply with quote

Jealous of your haul. I only got a few japs, more habaneros and tons of cayenne, but the heat and lack of rain really hurt here in N.Texas this year.
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BUGSnBBQ
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Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Thu Oct 13 11 5:05 am    Post subject: Reply with quote

Proetus - Thanks! Good you're still picking too Laughing

Oregon smoker - Yeah, it's been a good year so far. I've been busy too, and still need to get my winter stuff in the ground (collards, beets, radishes, brussell sprouts, etc). I need to get my butt out of this chair and go outside Embarassed

Jeb'sQ - Thanks for the encouragement! I'm hoping to try a fermented sauce with the remaining Tobasco's. You got any recipes or linkys to point me in the right direction?

Griffin - Thanks! I hear ya on the heat and no rain this year. Our water bill was 'kinda' high Laughing . You ever pickle your cayenne's? They're really good if you do them green, in just vinegar and salt.
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Jeb'sQ
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Joined: 08 Apr 2010
Posts: 59
Location: Manchester, TN

PostPosted: Thu Oct 13 11 9:45 pm    Post subject: Reply with quote

Here's what I used. I went ahead and cooked mine down and pressed sauce last night. I was storing it in my kitchen, and the smell was starting to get to my wife.

1.5 lbs. of peppers ( I used half red japs, and half thai)
4 cloves garlic
2.5 tsp. kosher salt
2 Tbls. light brown sugar
.5 cup distilled vinegar
.25 cup apple cider vinegar
water as needed

combine 1st 4 ingredients in blender or food processor and chop until about the size of oatmeal, pour into glass bowl and cover with plastic wrap 3-4 days. Remove any fuzzy mold, if it forms, bubbles are good.
After fermented combine mixture with vinegar in sauce pan and bring to a boil, then simmer 5 minutes. Let cool to room temp and then process until smooth, you may need to add some water at this point. Then press through a fine screen or run through food mill. I used a mesh screen and ran it through twice. Ended up with 2.5 cups of sauce.
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Griffin
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Joined: 03 Nov 2006
Posts: 801
Location: Dallas, Texas

PostPosted: Thu Oct 13 11 11:55 pm    Post subject: Reply with quote

BUGGSnBBQ - I have not. I've been interesting in getting into pickling and canning, but haven't made the leap yet. Is there anything I can do with the red ones, like pour vinegar adn salt on them? How long would they last if I didn't can them?
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MacEggs
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Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Fri Oct 14 11 12:23 am    Post subject: Reply with quote

That is truly a beautiful haul there BUGSnBBQ!
You and Canadian Bacon make me jealous with your peppers.
So much great pepper info on this thread.

If I may share: Not trying to hi-jack, just contribute.
This was my first year growing peppers.
I got a little lucky. Grew some Scotch Bonnets.
Picked them on Monday (Oct. 10). Mostly green ones.


Then did some ADTs.
Really, really, really, HOT!!
But, soooooooo good!!



I pickled all of the remaining peppers.
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dtel
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Joined: 19 Jun 2011
Posts: 381
Location: South Mississippi

PostPosted: Fri Oct 14 11 1:34 am    Post subject: Reply with quote

It looks like you all know your peppers, has anyone ever tried this kind. We have one in a pot on the porch, I tried some stuffed and wrapped and they tasted hotter than a regular jap to me ?

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dtel
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Joined: 19 Jun 2011
Posts: 381
Location: South Mississippi

PostPosted: Fri Oct 14 11 1:39 am    Post subject: Reply with quote

I know nothing about hot peppers and looking at all the peppers everyone here has grown, y'all know alot more about peppers than I do that's for sure.

They look like this

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BUGSnBBQ
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Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Fri Oct 14 11 7:09 am    Post subject: Reply with quote

Jeb'sQ - Thanks for the recipe/idea! Do you keep the mixture in or out of the fridge? I'm guessing outside.

Griffin - Not sure about that. When my cayenne's get red, I dry and grind them.

A few years ago I was shown this simple recipe, and it is outstanding!

Pack a clean, sterilized pint jar with green cayennes.
Add 1 tsp of sea salt.
Add hot, nearly boiling white vinegar, leaving 1/4" headspace.
Seal.

In a couple of months you have an awesome pickled snack!

MacEggs - Holy Carp! Now that's a good haul! Laughing Laughing I like my stuff hot, but the ADT's, are a bit much for me.

dtel - That's the Japs we grew this year. Nice big ones for ABT's. Looks like your peppers did great this year, too!
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Jeb'sQ
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Joined: 08 Apr 2010
Posts: 59
Location: Manchester, TN

PostPosted: Fri Oct 14 11 9:20 am    Post subject: Reply with quote

Bugs, yes I leave them out at room temp. Tasted pretty good last night when I was bottling, we'll see how it is in a couple weeks. Think I'm gonna pull my plants this weekend, and dry the rest.
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