What are you canning now?

[1FlewOver]

That would be great. They were perfect for exactly what you use them for, making pickles with less heat. I core the hot ones now and take out the midribs. I don't mind some heat, but the never ending fire is not a pleasure for me.

I am surprised they are not still offered in the seed catalogs.

If you do not mind sharing, I'll send you a self addressed stamped envelope. Pm me when the seeds are ready, Thank you. very much.

Well...just found out those are hybrids....so forget the seed saving plan....However, I'm thinking about buying some....but you didn't tell me how many you wanted...so I don't know how many to buy so we can share...without spending extra money for too many extra seeds...So give me an idea....and I'll order some....

It's flat rate shipping....so it doesn't make sense for both of us to order when for about the same money as shipping...I can add more seeds...and it's only a few bucks....

 

[3goodeggs]

That is so nice of you. I always end up buying more seed than I want to justify the shipping and handling cost. I think they know that.

I would only need a few seed, Five at most.


...Although, one year I had a mouse that dug up every pepper seed I had and ate them. One never knows.

A friend gave me some bell pepper seed that he kept in the refrigerator - they were ten years old, I had very little expectation from them- and they all germinated and they are strong plants too. I had no idea they could be kept for so long.

Are the hybrids hot or mild? do they...well, actually I am unsure of how the genetics go on something like that. Are they either all hot or mixed or not at all hot?

I usually buy my hot peppers at the grocery store and save those seeds. I never really know what I will get. It is part of the adventure.
This year I got giant jalapenos, normal sized ones, and some that looked like the Ancho chili peppers. all from the same pepper's seed.

 

[KentuckyMom]

@rancher hicks
I made apple syrup one year out of a batch of apple jelly that I couldn't get to set. It was delicious.My kids were hoping I'd "mess up" with more jelly so we could have more syrup for pancakes and waffles!
I use knee hi pantyhose to strain jelly juice. The mesh is finer than cheesecloth and it stretches over my old aluminum jelly strainer (that I got from my husband's grandmother.) The knee hi's are cheap and easy to find too.
I made jelly from red and white seedless grapes a few years ago . I remember it being quite the process, but well worth it. I am looking forward to the more intense flavor of the Concord grapes.

 

[1FlewOver]

That is so nice of you.  I always end up buying more seed than I want to justify the shipping and handling cost. I think they know that. 

I would only need a few seed, Five at most.


...Although, one year I had a mouse that dug up every pepper seed I had and ate them.  One never knows.

A friend gave me some bell pepper seed that he kept in the refrigerator - they were ten years old, I had very little expectation from them- and they all germinated and they are strong plants too. I had no idea they could be kept for so long.

Are the hybrids hot or mild? do they...well, actually I am unsure of how the genetics go on something like that. Are they either all hot or mixed or not at all hot?

I usually buy my hot peppers at the grocery store and save those seeds. I never really know what I will get. It is part of the adventure.
This year I got giant jalapenos, normal sized ones, and some that looked like the Ancho chili peppers. all from the same pepper's seed.

'Fooled You' peppers have absolutely no heat whatsoever....just like bell peppers....still want some?

I also found some Seniorita seeds....those are very mild jalapenos...if you'd rather have them....

 

[WYNot]

You can also avoid the straining mess by just using 100% juice. Made orange jelly, cherry jelly, and apple jelly that way before. Not as quite as good as the real thing but tough to grow oranges here in Ohio. hehehe And using fresh apple cider just means someone else gets to deal with the mess. Besides I'd rather use my apples for applesauce and pie filling.

 

[1FlewOver]

Not canning this yet....but it's just about time to go out and harvest the wild Mustang grapes around here....and make jelly....

 

[3goodeggs]

Quote: Yes please. I like making the pepper rings. They get consumed quickly around here. I do not like hot, and I can blend them with the hot ones.
I have never tried senorita pepper, where are you finding your seeds? I need to find another mail order company, The one I was using is letting me down on quality recently. That is why I went to the super market for seeds. Fresh has better germination than the seed I had been getting.
I will split the order with you if you'd like to try some of each.
We can PM the details.

 

[chickmama1662]

I processed 15 large mouth pint jars of spiced peaches and started a crock of sauerkraut this weekend.

 

[KentuckyMom]

You can also avoid the straining mess by just using 100% juice. Made orange jelly, cherry jelly, and apple jelly that way before. Not as quite as good as the real thing but tough to grow oranges here in Ohio. hehehe And using fresh apple cider just means someone else gets to deal with the mess. Besides I'd rather use my apples for applesauce and pie filling.

I made applesauce, apple butter, and apple pie filling that year and saved all of the peelings and cores. I then cooked the peels and cores with enough water to cover in a large pot and that made enough juice to make the jelly or syrup and some of the juice we just drank. Then after all the "juice" was cooked out of the peels and cores, the chickens got the "mush" that was left over. I wasted nothing that year. I never realized you could make jelly that way before, but it turned out very well.

 

[WYNot]

Will definitely know better this fall. Wasn't thinking there would be enough juice left in the peels and cores to make jelly, gave it to the chickens too soon I guess.

Ok. You solved that resource waste... now get to working on developing an orange tree that will grow and bear fruit here in Ohio.

As for the cherry juice jelly, they were out of season at the time and I had a hankering for it. Earlier that year all our cherries got processed as pie filling, whole cherries in light syrup, and whole cherries in amaretto syrup.

I made applesauce, apple butter, and apple pie filling that year and saved all of the peelings and cores. I then cooked the peels and cores with enough water to cover in a large pot and that made enough juice to make the jelly or syrup and some of the juice we just drank. Then after all the "juice" was cooked out of the peels and cores, the chickens got the "mush" that was left over. I wasted nothing that year. I never realized you could make jelly that way before, but it turned out very well.