Sign in to follow this  
rbduck

Chili Question

Recommended Posts

I am growing Super Chilies and they seem to be doing quite well. They are all

green right now. They are in the process of turning red(?). They seem to be all

turning a shade of brown first. As I am new to growing chilies, my question is,

is this normal or are they slowly rotting? Any help would be grateful.

Ron

Share this post


Link to post
Share on other sites
I am growing Super Chilies and they seem to be doing quite well. They are all

green right now. They are in the process of turning red(?). They seem to be all

turning a shade of brown first. As I am new to growing chilies, my question is,

is this normal or are they slowly rotting? Any help would be grateful.

Ron

Couple of questions first Ron.

How dose the plant look?? Leaves, branches and stalks (wilted, limp)

Have you had more rain than normal??

Is this the first time you have grown Chili type peppers?

How much sun light do they get each day??

Share this post


Link to post
Share on other sites

Plants are real healthy looking. Normal rain, been real hot last couple of weeks. Second year growing them and no problems last year, ripened just fine. They get about 6 to 8 hours of sun a day. I will try to post a pic tomorrow.

Share this post


Link to post
Share on other sites

My hot jalapenos will get very dark green and turn blackish or brown on at least one side before turning red. They are at their hottest when they are red. Our cayenne peppers do not turn as dark before turning red.

Would suggest wearing gloves when picking if you pick them fully ripe.

Share this post


Link to post
Share on other sites
Plants are real healthy looking. Normal rain, been real hot last couple of weeks. Second year growing them and no problems last year, ripened just fine. They get about 6 to 8 hours of sun a day. I will try to post a pic tomorrow.

This will be helpful...

My hot jalapenos will get very dark green and turn blackish or brown on at least one side before turning red. They are at their hottest when they are red. Our cayenne peppers do not turn as dark before turning red.

Would suggest wearing gloves when picking if you pick them fully ripe.

This is what I see and have with mine.. Could be rbduck's issue, what he planted may have came from a different grower than the last so that variety is a bit different...

Share this post


Link to post
Share on other sites

The two streaked pointing up in the pic look similar to how my jalapenos look before they turn red. The one pointing down, hard to say from the pic because it looks like the flash may have washed it out a little. Plant looks very healthy to me. If the peppers are firm and crisp then I do not think they are rotting. Usually when they stay on too long and start to rot they get soft.

Share this post


Link to post
Share on other sites
The two streaked pointing up in the pic look similar to how my jalapenos look before they turn red. The one pointing down, hard to say from the pic because it looks like the flash may have washed it out a little. Plant looks very healthy to me. If the peppers are firm and crisp then I do not think they are rotting. Usually when they stay on too long and start to rot they get soft.

How are they looking now??

I agree, are the peppers soft in the rusted areas?? I want to say since you had a heat waive here a few weeks back they are just blistered from the intinse sun.. Why only a few were affected?? I'm not sure.. If it were a disease it would affect the whole plant..

Share this post


Link to post
Share on other sites

All is good, even with the different varieties. Even the Ghost peppers are looking good. I`ve actually made a batch of pickled(assorted) peppers.

Share this post


Link to post
Share on other sites

All peppers are doing real good now. Made two batches of pickled assorted hot peppers and one batch of super cayenne jelly. Another week and I should(hopefully) be making a few batches of Ghost pepper jelly. Gonna dehydrate and/or grind the rest for powder. Saving the seeds.

I can post the recipes if anyone is interested.

Ron

Share this post


Link to post
Share on other sites

Yes...please post! I am growing Cayenne, Habenero, and Jalepeno this year. I cut them in half and vac seal them and freeze them to use for chili or making sausage later in the year.

Share this post


Link to post
Share on other sites

I have been using this recipe and swapping out the peppers for different flavour and heat.

Hot pepper jelly is an ideal accompaniment with meat. This jelly is very strong, but for those who want even stronger, keep the hot pepper’s seeds in the recipe.The cayenne pepper is green in summer and red, much stronger in the fall. It’s common in Cajun cooking.

Don’t forget to wear gloves or to wash hands with soap more than one time when touching hot peppers to avoid finishing with their oil on our hands and then in one eye.♦Servings3 x 250ml jars♦Ingredients* 1/3 cup sliced dry apricots* 3/4 cup white vinegar* 1/4 cup finely diced sweet orange pepper (you can use a red or a yellow too!)* 1/4 cup finely diced red onion* 1/4 cup diced cayenne pepper* 3 cups sugar* 1 pouch Bernardin liquid pectin (if you use another brand, it’s 85 ml)* 3 glass jars (250ml)

♦[h=3]Directions[/h]* Start by washing vegetables and jars.* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.* In a pot, soak the apricots in vinegar for 4 hours.* Add peppers, onion and sugar to the vinegar’s mixture. Mix.* Over high heat bring mixture to a full boil that can’t be stirred down. Now you can add the liquid pectin. Boil hard for 1 minute and stir constantly.* Remove from heat (you can skim off foam if there’s some)* Pour the jelly in the jars. Be careful not to overfill. Leave 1 cm (half inch) of space.* With a wooden stick, remove all air bubbles in the jars.* Put the lid, but do not overtighten.* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.* Remove from water, place on a cloth and stop touching them.* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)* Wait until the jars are room temperature before storing.*Enjoy!

I found this recipe on the Bernadin canning site

Edited by rbduck

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Sign in to follow this