I’m a pepper nut. And tomatoes are god’s perfect food. So anyway…
Yeah, I get the pepper thing. Grow 'em mild, add capsaicin to suit the intended recipe. No way to mass produce peppers and get the heat you want.
Example: I love me some super hots. One year I grew jalapenos and stuffed some fresh pods with bacon, cream cheese and sour cream. Easy eating, right? My god, even I could hardly eat more than 3. Never ever had 'em that hot, didn’t know they could be that hot. Turns out I had them grown in poor soil and starved them for water. Heysus.
Lots of great comments on tomatoes. Here’s one for y’all: Read years ago that selecting for uniform color and other cosmetic properties bred the acid and sugar out. Think on that. Tomatoes, with little acid and sugar. No wonder they’re cardboard paste. (Yanking them off the vine while green contributes of course. They’re not getting the energy to make sugar.)
I’m surprised the United States “canning authorities” haven’t had something to say about reduced acid in tomatoes. They’re so uptight when it comes to acidity levels in canning…
I’m a pepper nut. And tomatoes are god’s perfect food. So anyway…
Yeah, I get the pepper thing. Grow 'em mild, add capsaicin to suit the intended recipe. No way to mass produce peppers and get the heat you want.
Example: I love me some super hots. One year I grew jalapenos and stuffed some fresh pods with bacon, cream cheese and sour cream. Easy eating, right? My god, even I could hardly eat more than 3. Never ever had 'em that hot, didn’t know they could be that hot. Turns out I had them grown in poor soil and starved them for water. Heysus.
Lots of great comments on tomatoes. Here’s one for y’all: Read years ago that selecting for uniform color and other cosmetic properties bred the acid and sugar out. Think on that. Tomatoes, with little acid and sugar. No wonder they’re cardboard paste. (Yanking them off the vine while green contributes of course. They’re not getting the energy to make sugar.)
I’m surprised the United States “canning authorities” haven’t had something to say about reduced acid in tomatoes. They’re so uptight when it comes to acidity levels in canning…