Poblano, Shisito, Marconi/Shepard, Banana

(edit: unblurry poblano picture)

  • bishop@lemmy.world
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    14 days ago

    The depth of colour on those poblano is amazing. They all look great though. What’s the plan for them?

    • NegativeNull@lemmy.worldOP
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      14 days ago

      For the Poblanos and the Marconi and Shepard, I’ll likely roast/blacken, then freeze for use in Green Chile and/or Pozole.

      The shishitos are easy to fry/blister and eat in largish quantity, so we’ll likely eat those all in the next 4 or 5 days. We are getting that many every few days though, so neighbors are getting handouts.

      The Banana peppers are the mystery. I tried canning a few jars already, and they haven’t come out well (the flavor is good, but they turn to mush). I’ll have to research better canning methods there.

        • NegativeNull@lemmy.worldOP
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          14 days ago

          The canned ones are pickled (equal parts white vinegar, apple cider vinegar, and water, plus salt, a little sugar, mustard seeds). The flavor is fantastic, but they are mushy

          • MunkyNutts@lemmy.world
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            13 days ago

            Maybe try cold pickling like Claussen pickles, only problem is it takes up fridge space. I do this with my cucumbers since I don’t like the limp mushy canned ones. Here’s a recipe for cucumbers but I assume you could substitute peppers, I would suggest either slicing them in rings or putting a slit down the side so the brine can get inside the pepper.

      • plantsmakemehappy@lemmy.world
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        13 days ago

        Have you tried calcium chloride (pickle crisp)? I can’t arrest attest to the results as I’ve only made one jar and I haven’t opened it yet.

      • IMALlama@lemmy.world
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        13 days ago

        We had a shishito pepper plant last year. It yeilded way better than our bell peppers ever have. I really regret not planting any this year and will be sure to plant some next year.

        Like you said, they’re really easy to cook and taste great too.

  • dohpaz42@lemmy.world
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    14 days ago

    Question: I have a patch of yard that gets a few hours of unadulterated sun each day. Is that enough for banana peppers?

    • NegativeNull@lemmy.worldOP
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      14 days ago

      Peppers in general need a lot of sun. I’m in Colorado, which is know for sun. Mine get at least 8 hours a day. They also like hot weather. Smaller peppers (like banana) could probably get away with a bit less, but it’s hard to the less sun the fewer/smaller the peppers will be.