Carol, It is fairly hot, although the heat is moderated by the fact that so much of it is sweet peppers. It isn't so hot that I cannot eat it and I am a medium-hot pepper eater. I don't care for eating something like habaneros straight off the vine, though I love them in Habanero Gold. Much depends on how hot your hot peppers are. I grow a blend of jalapenos that have Scoville Heat Unit Ratings ranging from 2,000 or 3,000 SHU to 8,000 to 10,000 SHU. I can regulate, to some extent, how hot the pepper relish is just by choosing jalapenos with a higher or SHU rating. (Clearly this means that when I harvest, I have to harvest each variety separately, and it also explains why I label each and every jalapeno pepper plant.) Also, in a very hot and dry summer, you know, the heat can be much more intense in hot peppers. So, if you are trying to keep your pepper relish a little less hot, use peppers grown either in a cooler, milder summer or use the ones from the first harvest of the season. The jalapenos from my first harvest of any given year, which usually occurs soon after about June 10-15, usually are not as hot as the ones I harvest in July or August, since they formed, grew and matured in generally wetter, cooler weather. If I wanted to make a milder hot pepper relish, I'd use those....even if I had to chop them up and freeze them and wait for enough sweet bells to be ripe. Tim, for the record, generally doesn't think any pepper or pepper product is too hot, except for raw habaneros. I did make a triple-hot Habanero Gold pepper version once that is too hot for him and almost everyone else who tries it. A co-worker of his who is from a Caribbean nation where they love lots of hot, hot, hot stuff did think the Triple X Habanero Gold was wonderful, as did her son. Remember that all peppers are interchangeable in tested canning recipes that include peppers since they fall in a similar pH range so you could replace some of the hot peppers with an equivalent amount of sweet ones to reduce the heat. Because Pepper Relish requires 10 cups of peppers per batch, to me it seems like the perfect end-of-the-garden-season recipe. During the peak harvest/canning season in summer, I am using lots of peppers while making Annie's Salsa, Jalapeno Rings and Candied Jalapenos. So, in order to have enough peppers to make those routinely every week or so, I'd rather wait and make Jalapeno Relish at the end of the summer because that's normally when I have a huge bunch of sweet peppers available---when I strip the plants right before the first killing freeze. Last year I made a list of what I wanted to can. It included Annie's Salsa (needed to make at least 50 jars), Candied Jalapenos (needed to make at least 100 jars), and Zesty Bread and Butter Pickles (needed to make at least 100 jars). I achieved those goals, but most of those were given away as gifts, so in order to make me happy this year, I need to can twice as much. I also canned oodles of dill pickles as spears and slices, regular bread and butter pickles, sweet pickle relish and dill pepper relish. After all that, and with jars of canned goods hidden in every nook and cranny of the house, the last thing I needed to do was to make 5 batches of Pepper Relish......but you've got to use the harvest you produced, so I did. Someday Tim will retire and won't be carrying boxes and boxes of gift bags to work every Christmas, and I'll be able to can 25% of what I can now and it will be plenty. I think of our pantry as an endless pantry or a bottomless pantry because even when I think we've used up all Blueberry-Lime Jam, or Annie's Salsa, or Candied Jalapenos or whatever else, if I get in there and look long enough, I'll find some jars of what I need. We rarely run completely out of one item before I'm canning more of it. Still, I need a bigger pantry so I can store it all together. Lots of the stuff goes into plastic underbed storage boxes with snap-on lids. Those are the ones I pull out and carry downstairs when it is time to put together the gift bags. So, the holiday season doesn't empty out my regular pantry as much as I think it will---it just depletes my overflow storage area. I do go in and remove everything from the pantry and reorganize it once harvest time is approaching, so that the oldest canned food is moved to the front of the pantry where it will be used first. I also put the date on each jar so I know which jars are the older ones. Carson'smimi, Well, of course, a girl's gotta do what a girl's gotta do. Sounds to me like one girl needs to eat some Habanero Gold and cream cheese on crackers. I keep the Mrs. Wage's mix in the fridge too for a few days in between batches. I usually put it in plastic Ball Freezer Jam/Jelly Jars so my family knows what it is and leaves it alone. Moni, Yes, you use the lid wand with a magnet on the end of it to lift the lids out of the hot water and put them on top of the jars. I have three of them from various kits bought over the years. After we moved here, we stuck the box of canning stuff (unintentionally) up in the attic and then I had to buy a whole new set of canning utensils in order to can that year. When we got the Christmas decorations down out of the attic, we found the old canning utensils, so I had two sets. The one from the late 1980s or early 1990s is a sort of turquoise blue, the one from the late 1990s is red, and the third one (I don't remember why I bought it---or maybe it was a gift) is dark blue. My favorite one is the older one because the magnet in that set is super-strong. I need for us to add on a big canning pantry off the laundry room so I can store all my canning items together, along with all the canned goods. Unfortunately, our list of things 'to do' to the house is long and we are really slow about getting around to doing them. By the time we finally get around to adding a canning pantry, Tim will be retired and I'll be canning a lot less since he won't be sharing canned goods with all his coworkers after he retires, and we won't need a big canning pantry. The empty canning jars do pile up and I store them in the same underbed storage boxes after they have been emptied out at Christmas time. Sometimes I store the empty jars in Rubbermaid storage containers in the tornado shelter or in the garage....just wherever I can find a place to stash them. I also have 10 or 12 cases of jelly jars (new and unopened) stacked up in the guest room closet. There's barely a room in this house that doesn't have canning stuff stashed away in every spare corner of a closet, cabinet or shelf. Whenever I see canning supplies on clearance (and sometimes they pop up at odd times---like mixed in with Christmas clearance), I grab them. It is amazing how they'll discount last year's jars or lids merely because the new supply has arrived. MRS'S WAGES MIX ALERT: Yesterday I checked the canning aisle at our local Wal-Mart. They had just put out all the Mrs. Wage's Mixes. They had several kinds for pickles (but not the Zesty Bread and Butter Pickles), salsa, and spiced peaches, as well as pickling salt, pickling lime, pectin, etc. NEWBIE ALERT: If you've never canned before and you need canning salt, you will get a larger amount for a lower price if you buy it on the spice/baking aisle and not the canning aisle. It is the same canning salt, just from a different manufacturer. And, if you're going to make pickles, it is cheaper to buy your spices in bulk from someone like Pendery's instead of buying the pickling spice blend or Mrs. Wage's mixes. Sometimes in a big pickle year I do that. The best time to buy anything I need for canning is in spring because by summer, the stores stay sold out of almost everything. Now that we've discussed pickling and canning so much, I need to go back and look at my grow list, and make sure I included enough of the tomatoes and peppers needed to make lots of what we can every year on top of having all those veggies to eat fresh too. Dawn

Wolflover. It is so wonderful to see you here! I know you're there, but you don't post as often as you used to and I miss you when you aren't posting. That was an important pepper tidbit I learned shortly after moving here, and I did find, too, that not letting the plants be exposed to cold temps below 50 degrees did make a huge difference in how well/how early they produce. I wish I'd learned it 10 or 15 years earlier. My peppers are a lot more pampered...carried in and out just like yours...but they don't seem to mind being planted later. Even though I plant them about a month later than I used to, they produce earlier than they used to. Seems odd, doesn't it, but I'll keep doing it since it works. I haven't tried Aji Dulce. I'll have to put it on my list. The habaneros I grow are for DH and his friends. I barely survive inhaling the fumes when I'm cutting them up, and I don't eat them at all except in pepper jellies. Aji Dulce probably would be just right for a 'pepper wimp' like me. You've made a lot more salsa than I have, but I've been bogged down in fruit. Now that the fruit is over, I can spend more time on peppers, pepper jellies and salsa. I canned about 85 jars of salsa last year and it wasn't enough, so I'm shooting for 120-130 this year. I still have a long way to go to reach that goal though. Adellabedella, I can see why several glasses of milk and lots of bread would be required. I grew a yellow habanero type pepper called 'Fatali' (beware any pepper with the word fatal as part of its name) for several years and thought all our friends knew it was really, really, really hot. DH gave some Fatali peppers to a coworker who took them home. Before he could even warn his wife "Watch out, they're really hot", she'd taken one out of the bag and popped it into her mouth. It made blisters in her mouth. Blisters! She could laught about it later, but she was in all kinds of misery at the time. She thought it was one of those sweet squash peppers or mushroom peppers and never dreamed it was a habanero type. Dawn

River & Dishes - It does look likes it's floating doesn't it? I was intent on the close-up of the jar so the camera must have auto-adjusted the countertop. It's kinda good looking that way, yes? Annie - yes, it was easier than I expected and I'm very pleased that it looks the jelly jars you posted. I popped that jar open for a first tasting this morning - and Oh My Gosh - it is so good! Put it on cream cheese & thin sliced baquette - the whole sweet hot thing all at the same time is wonderful. Yummy, yummy, yummy. If it lasts thru the weekend, I'm thinking it will be good for dipping sauce with ribs or grilled chicken. Have you tried it on grilled meat? or something like kung-pao chicken? Question on the pectin - I used dry pectin instead of liquid pectin (didn't realize it until I got home from the store that I didn't buy the liquid). Is it the same ratio of dry to liquid? I think I may have to try this jelly-making again next weekend! ann

Seed List- Lynchee , Lamyai , Longon , Langsat , Rambutan (and local yellow variety) , Durian 4 types), Dragon Fruit (Red Pitayaand White Pitaya ) ,Lamut India (Thiessa-Pouteria Campechiana) ,Mangoes (5 types) , Custard Apple -Sugar Apple -2 types (noina) (annona) , Mangosteen , Badan-sweet and sour variety’s , Tamarind-sweet and sour , Broad Leaf Papaya ,Noni (Morinda Citrifolia) , Australian finger lime (10 variety’s) , Black Sapote (mossman,bernicker,mayher) Durian (Mon thong) ,Red Mexican Guava , Jabutacaba (purple) Jamaica Cherry (Muntingia Calabura) ,Rose Apple (Syzygium Jambos) ,Mafai Farang (Baccaurea Motleyana) Mafai Chin (Clausena Lansium) ,Indian Goosberry (Phyllanus Emblica) Key Lime , Kaffer Lime (Citrus Hystrix) , Soursop (graviola) , Breadfruit , Jackfruit , Thai Pumpkin , Thai Hard Squash , Zalacca Salac (Snake Fruit),Red Grapes-local variety suited to Thailand, Inca nut(sacha inchi , Coffee (robusta , arabica) Bay Leaf tree , Cucumber tree (Averrhoa Bilimbi) , Roselle (Hibiscus Subariffa) ,MaPraang (Bouea Macrophylla) ,Indian Jujubephut-saa (Ziziphus Mauritiana) Orange "cartoon" Eggplant ( nipplefruit ) ,Burmese Avocado , Bael , Rose Apple , MaeFie ( red and white) ,Starfruit -large/sweet 2 variety’s ,Mulberry , Coffee (Aribica,Robusta) , round Gourd tree (Calabash-Crescentia Cujete) ,Gold Apple (Diospyros Decandra) ,Persimmon (Diospyros Kaki) Falang (Thai Guava) , Star Fruit , Cannonball Flowering tree ( Couroupita guianensis ) , Inca Nut (Plukenetia volubilis) , Goosberry tree (Phyllanthus acidus) , Cundeamor vine ( Bitter Mellon)-3 types Tomato and peppers in multi variety’s including Thai long pepper (Piper Longum ) , red longbean and green longbean, red wingbean ,okra-red and green , cilantro ,broad leaf parsley (culantro) and many more Peppers include: Mexican Decorative Purple-Sweet Bell-Anaheim Sweet-Jamacian Ghost-Tobasco -Orange Habanayro-Thai. Kea Knew-Red Chayenne - Belgan Carrot(orange)-Thai Long Pepper-Traditional Black Pepper-Thai Pric Num (Bananna Pepper)-Thai Prik kee Fah To assure freshness all seeds are subject to seasonal availability. Also have Thai herbs and vegetable seed packs-too numerous to list. Now have seed for Amorphophallus Paeonifolius Beaumontia grandiflora, Echites grandiflora seed now available