Id like to trade some Hot pepper seeds that I have as leftovers. From common to Ghost pepper. Ive been growing for a few years, but would like to get into starting from seed with Daylilies. Crosses or trues would be cool. Id like to get the seed growing under my belt and someday harvest my own to later swap. If you would like some Hot Pepper seed Id love to trade. Thanks Dennis

Careful, you could have a ticking time bomb if after a few weeks or months in jars, they could still get botulism. Do you mean with this recipe, Ken or in general if sub lemon juice for vinegar? In this recipe, if the total amount of low acid ingredients is kept the same and the full amount of acid is used (3 c) it will be safe. More safe than even the recipe if lemon juice is subbed for the vinegar as it is higher acid. But the flavor does become a concern - it may have a real pucker factor. ;) You may want to try 1 1/2 c vinegar and 1 1/2 c lemon juice for less pucker. And cider vinegar will give it a softer, milder taste than white vinegar but will darken the product some. In future, can I assume I would always be able to substitute equal amounts of lemon juice for vinegar in recipes? 2 different issues: as far as acidity issues, yes you can always sub equal amounts of bottled lemon or bottled lime juice (never fresh) for vinegar as both lemon and lime are more acid than vinegar. The reverse is NOT true - you cannot safely sub vinegar for lemon juice so if lemon juice is called for do NOT change it to vinegar. But the other issue is the flavor of the end product. Some things that call for vinegar would 'gag a maggot' if lemon juice was substituted. ;) Dave

If you have these stored at room temperature or if they have been in the fridge longer than a week to 10 days, throw them out ! You are at a risk for botulism. You can safely can marinated peppers with a mixture of oil,bottled lemon juice and vinegar if you follow this recipe EXACTLY on the amounts of acid to oil ratio. MARINATED PEPPERS Bell, Hungarian, banana, or jalapeno 4 lbs. firm peppers* 1 cup bottled lemon juice 2 cups white vinegar (5%) 1 tbsp oregano leaves 1 cup olive or salad oil 1/2 cup chopped onions 2 cloves garlic, quartered (optional) 2 tbsp prepared horseradish (optional) * Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style). For hot style: Use 4 lbs jalapeno peppers. For medium style: Use 2 lbs jalapeno peppers and 2 lb sweet and mild peppers. For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers. YIELD: About 9 half-pints PROCEDURE: Select your favorite pepper. CAUTION: IF YOU SELECT HOT PEPPERS, WEAR RUBBER OR PLASTIC GLOVES WHILE HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE. Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers. Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy white mesh. Place peppers on burner for several minutes until skins blister. Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint of 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids and process. Recommended process time for MARINATED PEPPERS in a boiling-water canner , using pints or half pints only, not quarts, 15 minutes.

Yes Indeed they can, I currently have 6 different kinds of plants indoors atm. My two orange hab plants that I started back in december have just begun to fruit after sitting in a North (yes..north lol) facing window all winter and currently have over 30 flowers on each plant. None of my plants have ever been outside. Can post pictures if you would like.