I don't know what the "obvious reasons" are, however fertilizer does not a lot of good for the threes if the nutrients aren't readily available to your trees... especially when container grown. Organic fertilize usually require soil microbes to digest the organic material before it can be used by plants. A North Caroline Cooperative Extension paper suggests that only half of the nitrogen in manure is available during the first year... less than that if you simply lay the manure on top. Traditional fertilizers provides more readily available nutrients as they are. Which tends to be more efficient in container culture where new growing mixes do not always contain the necessary soil microbes to break down organic matter. Regardless of the type of fertilizer you use, improper dosing is hazardous to your plants. If you use enough of the recipe above to adequately supply your trees with Nitrogen, you will end up with excess Phosphorus (by a lot) and Potassium. If you apply enough to provide the right amount of Phosphorus, you will have inadequate supply of Nitrogen and Potassium. Excess of one or more nutrients is as detrimental (perhaps more so) to plant development as under feeding. The recipe above doesn't mention secondary and minor nutrients, either. Plants in containers are more reliant on you to provide adequate moisture and nutrients than those in the ground. They are also more affected by excesses or omissions. I use liquid fertilizer at about 1/4 strength with every watering (when I am home). I never knew how long to expect the slow-release fertilizers to last given my particular situation. My current method takes the guess work out of it. ~james Here is a link that might be useful: Fertilizer Program - Containerized Plants

You might be able to make a batch the old fashioned way. Before we had those awesome packets of pectin, jammers had to reduce the contents of the pot. Here's a recipe I developed for SavorNC magazine that uses this technique. (I'm in central NC. :) ) Take a look. See if you can use it for timings and temps. Can't hurt to try at this point. Would be a shame to toss those lovely berries. Good luck! Erin Strawberry, Ginger, Tarragon Jam February 13, 2011 2 lbs fresh strawberries, hulled 3 cups sugar zest of 2 lemons (approximately 1 heaping tablespoon) juice of 2 lemons (approximately one third cup) 1/2 cup chopped candied ginger 1 tsp unsalted butter 1/2 cup chopped fresh tarragon 1. Bring berries, sugar, lemon juice, and ginger to a boil over medium heat stirring occasionally. If desired, mash berries with the back of the spoon while stirring. 2. For a well set jam, bring to 220 degrees. This will take at least 30 minutes. For a looser jam, bring to 118 degrees. Stir more frequently as jam nears desired temperature. 3. To test firmness of jam, coat the back of a frozen metal spoon. Draw finger through. Firm jam will not run and will be very sticky. Looser jam will still be quite soft and loose. (Ideal for a cheese well.) 4. Once jam reaches desired firmness, remove from heat. Stir in zest and tarragon. Bring to room temperature before refrigerating until ready to use. Yield: 2 cups

Not very long really. Depending on how high you have it set, how humid the surrounding air is and how thick walled the peppers are, it should take just a few hours. Make sure you cut open the peppers before you dry them. Don't try to dry them whole or it will take a long time. At least halve them before drying. I also suggest drying on a lower temp for a longer time. It seems to dry them more evenly. 120 degrees is good. Adjust higher or lower as you desire. Ohhhh, one other piece of advice regarding dehydrating super hots. Make sure you completely clean the trays after wards. I didn't one time and almost ruined a 10 pound batch of beef jerky. I usually add some pepper poweder to the marinade of my beef jerkey but just the residue from previously drying a bunch of Nagas the day before made the jerky nearly inedible. On a positive note, I didn't have to worry about it disappearing in two days like most of jerky batches do. Bruce

Well it looks like this it the finally list: TODAY'S UPDATE and FINAL LIST OF MEMBERS: 01. ncgardengirl-Fran***** 02. medontdo-Michele 03. markcase1964-Mark***** 04. lgslgs-Lynda 05. misskimmie-Kim 06. conniesc-Connie***** 07. heatherbon-Heather 08. dirtdiggin-Toni***** 09. gardeningbingo 10. grolikecrazy-Chris***** 11. douglasls-Lisa 12. beverlysc-Bev 13. aphroditelaughs-Ellie 14. sissifriss-Myriah***** 15. chellflower-Chell***** 16. mary_grether-Mary 17. poisondartfrog-Alana***** 18. grovespirit-Iris 19. lindaruzicka-Linda***** 20. angelady-Angela***** 21. dimples31312-Dorothy 22. strmywthr3-Barbi 23. smokymist-Cheryl***** 24. jas_il-Jasmine 25. kristlindgren-Kris 26. ishareflowers-Lisa***** 27. purpleacres-Tracy***** 28. countrygirl_sc-Gail 29. fleethart-Fleety 30. hmacdona-Heather***** 31. echinaceamaniac-Clint 32. lakedallasmary-Mary 33. diana_lynn-Diana Lynn 34. smitties 35. ashle999 36. yotetrapper***** 37. mcbdz-Pattie 38. graanieb-Bea 39. sassybutterfly_2008-Wendy***** 40. threeshyacres-Jodi***** 41. blue_ivy-Tola 42. ibartoo-Linda 43. jaleeisa-Kathy***** 44. molanic-Molanic 45. rane_grow-Iris 46.gardenmom2-Nichol 47. southerncharm1-Kathy SC1 48. kilngod-Tina***** 49. luvgardening2-Nancy***** 50. rbrady-Rhonda***** 51. dessieb-Dessie I will be emailing out my address shortly IF you do not have an email from me PLEASE make sure you email me for my address. Thanks so much I am sure we all are going to enjoy this swap. :) Fran