You would be best off building (or having someone build) something yourself. The ones you can buy are usually too flimsy to hold up to a large rose in a strong wind. I would stick with something thornless or near-thornless and not too large to begin with because it will be so much easier for you to learn on. Renae, Allister Stella Gray, Crepuscule, or a modern like Berries n Cream or Eden (tho Eden's a Ruster). Mme Alfred is a monster, way to big for your chosen area. Check youtube for Ashdown Roses videos on climbing roses, attaching roses to structures, there are a couple good ones. Honestly it is far far easier for a beginner to grow a climbing rose on a lowish (5') wide (10'+) fence than it is up columns on a porch. On a low fence you can fan out the canes pretty easily and tie them securely and get a nice show of blooms in a relatively short 2-3 year period. Going straight up and then out is certainly doable but it takes a lot more pruning, tying, thinking, patience, time, etc. What about a couple free standing teepee type structures in front of the columns and the roses on that. That way you keep the roses off your house but still get the height. Key thing in your windy area, let them grow in spring and summer, but get everything securely tied up before the fall/winter winds begin. Widen out the too narrow planting bed in front to reduce your lawn size and give you room to really plant some ROSES! :)

Could you tell us the source of these recipes please? They both strike me as personal recipes rather than tested and approved ones but I could easily be unaware of some approved ones. If they are personal or blog recipes someone made up then refrigerated storage rather than canning would be recommended. The only "approved" thickener is Clear Jel. Cornstarch is specifically listed as a no. The Guar Gum is an unknown - never tested. In lieu of thickening prior to canning, if one doesn't want to use Clear Jel then any thickeners are added after opening the jar. AFAIK there are only 2 approved recipes that allow for using prepared mustard in canning. Personally I wouldn't have any problems with the first recipe simply because of all the vinegar in it but both the prepared mustard and the cornstarch will break down in processing and separate so I'd use Clear Jel instead if I was going to make it. I'd pass on the second recipe given all the flour. But both recipes are what I call "niche" recipes - complex ingredients with minimal use and appeal - so it is difficult to justify the supplies cost and time of making them. Especially with all the needed substitutions when they can so easily be made for fresh use or fridge storage. JMO Dave

Here is the recipe from Rita Heikenfeld and you can google the recipe and video on the web. I don't have a canning machine and it was very user friendly:) You don't have to chill them unless you want to but they came out fabulous. Here it is: Pickled peppers I donÂt have to tell you that these are the best and easiest pickled peppers you'll ever eat. And if you grow peppers, you know how abundant they are this time of year. Now I usually don't add 2 cups sugar; I'll start out with half a cup, taste the brine, and go from there. If you have extremely hot peppers, though, the 2 cups of sugar is not too much. My sister, Christine, makes a version of these pickles and uses no sugar at all. Sterilizing Jars: Wash jars and lids, then place in big pan, covered with water. Bring to a boil and boil 15 minutes. Keep in hot water until you're ready to fill them. Meanwhile, make brine and prepare peppers: Brine: 6 cups clear vinegar, 5% acidity 2 cups water 1/2 to 2 cups sugar (see note above)* Place brine ingredients in non-reactive pan (that means either stainless, enameled or anodized aluminum, not the old fashioned aluminum pans). Bring to a boil. To Prepare Peppers: Wash. Leave whole with a slit down the center, or cut into slices as desired. I like to remove seeds if I slice them, but this is optional. Remember the membrane that the seeds are attached to is the hottest part of the pepper, and the seeds are the second hottest part. Place peppers in sterilized, hot jars, packing tightly. Pour boiling brine over, covering peppers. Add seasonings, such as garlic, bay leaf, slices of sweet bell, herbs, etc. as desired, or leave plain. Seal and let cool away from drafts. Store away from heat and light. No need to process these as the vinegar, if you use 5%, keeps bacteria out. That's all there is to this wonderful pickled pepper recipe. Making your own is so easy and much more crisp and tasty than the store-bought variety. Chill in refrigerator before serving Dusty

Unfortunately, I don't have a way to take pictures (ancient cell phone, no camera). BUT I have noticed today that the plants that were darker in leaf colour have got a stiff spike of what I think must pass for its flowers growing up out of the very top of several of the plants -- I don't remember peppers ever doing that. I'm thinking they might not be peppers at all but weeds? I planted another set of 6 just hot peppers in a container and they have started sprouting (only 6 and only where I put the seeds :). Is it safe to say I can pull out those plants with the funky flower shoot and try again in their place some bells?