I was out of town the last 4 days so when I went out to check my plants this morning, I had a lot of red showing. Especially the Cayenne and Long Red Slim. Both plants are starting to get pretty bare and there are still no new blooms. I am very skeptical if I will get a second batch from these or any of my plants this year. All of my plants have ceased putting out new blooms except for a few on the Ghost peppers. But those have slowed way down too. I am now convinced that it is not weather related but rather the plant simply going into pod production mode and turning its energy into bringing existing pods to ripe. I figure they will begin to bloom again at some point now that I have harvested a significant amount from each plant. One of my Banana Peppers is almost bare now. If I fail to get a second harvest from my plants, that will be OK since they all have put out a lot of pods already….maybe too many for the plant’s own good.
Here is my total harvest from earlier today:
Here is a close up of my Banana Peppers. They are from all colors of ripe from yellow and unripe to Red and fully ripe. I canned these as I did the others. That recipe is simply awesome. I love them on my sandwiches. They provide just enough heat for my taste but give a great zing to any sandwich. I will add the recipe at the end of this posting.
Here are my first peppers from the yellow Ghost pepper plant. The pods on that plant also have a much rougher skin on them than the other two plants. I have not tasted them nor do I plan on it. I spent the whole day today dealing with burning eyes, lips, face, arms, etc….from some Ghost pepper powder that I got on me early in the day…. The gift that keeps giving. Yes, I washed my hands thoroughly but it doesn’t matter.
And here are some more pods from the other two plants. The second of those two plants also started to put out some ripe pods now. Notice how these pods are much more smooth than the others.
Also, notice the smaller pods that are already ripe. Some of those I beleive were pods that formed much later than the bigger ones but for some reason ripened quickly. I noticed the same phenomena on the Habanero plant. My theory on that is that the plants became to heavy with fruit and set some of the latest pods to ripen quickly to reduce the load. I still have many Ghost Pepper pods still to ripen on all three plants. Although the Ghost Pepper plants are still producing new blooms, they have slowed significantly in the last couple weeks and I don’t expect them to put out much of a later harvest the same as the other plants.
Quick Canned Banana Pepper (Hot Hungarian Wax Pepper) recipe: (My recipe is a variation of one posted on Garden Web by “shoontok” as shown below.
Posted by shoontok NY (My Page) on
Tue, Jul 12, 11 at 20:47
I picked these off of 3 or 4 different plants, I like picking em green and i guess it frees up plant energy to go ahead and start putting out more growth and flowers for future pods. Pepperoncini did really well in my garden last year, LOTS of pods.
I put em in a jar after making a couple incisions with a knife on each pod. Then i filled up the jar with 3 parts vinegar, 1 part water solution and i also added about a tablespoon of sea salt and about a teaspoon of ground black pepper. Then to the fridge to chill. Ill snack on em in the coming days and then i got to pick more! :)
RE: Couple of random questions
Tue, Jul 26, 11 at 16:24
I used that recipe however I adjusted the amounts for 8 oz jars. It looks like Shoontok used a quart jar. I also added about 2tsp of minced garlic in each jar and I used whole Black Peppercorns instead of ground pepper.
Basically for my recipe, I did this:
I used 3 parts distilled white vinegar to one part water, with a couple teaspoons of minced garlic, a couple teaspoons of black pepper corns and a teaspoon of sea salt. I also added a bonus Cayenne pepper to each jar for a little variety. I then sliced all my peppers and put them in the jars with the other ingredients. I came up with 7 1/2 jars worth with each jar holding 8 oz.