I too several of the cheese-type pimentos instead of bells, for their thick walls, and because the ones I've grown ripen faster than most bells. They are not as tasty as bells when green though, IMO, nor are they necessarily as sweet when ripe. "Alma Paprika" is a pimento-type pepper that is rather unusual, in that the immature peppers are cream colored rather than green. I generally use it dried (it makes a rich, sweet, deep red paprika) but it can also be used as a pimento. This pepper has an impressive yield, so it is worth trying. It's the only one I've taken photos of. Alma Paprika "Tennessee Cheese" is fairly large, and has a moderate DTM for ripe peppers. The walls are thick & have a low moisture content, so you can chop them without them turning into mush... which makes it great for canned salsa. The ripe flavor is not really sweet, I guess I would call it "smokey". It doesn't taste hot, but don't rub your eyes after cutting them. "Sheepnose" is similar to "Tennessee Cheese", but smaller, and has a better yield. "Greygo" is the largest cheese pepper I've ever seen; they will get 4-5" across. The walls are extremely thick, about 1/3 of an inch. This is one of the sweetest ripe peppers I've grown; it has very little of the aftertaste so common in bell peppers. The wife & I eat them like apples.

I had some ripen in the house. Sounds really strange, but I put some that were nearly red in the microwave for a few seconds. You could literally watch then turn red. You don't use oil when canning them. Here is how to can them. Here is a link that might be useful: Canning pimentos

Stacie - instead of having pimiento cheese spread, why not have it as a hot dip? We loved this with Triscuits! BAKED PIMENTO CHEESE DIP 1-1/2 cups mayonnaise 1 (4 oz.) jar diced pimiento, drained 1 tsp. Worcestershire sauce 1 tsp. finely grated onion 1/4 tsp. ground red pepper 1 (8 oz.) block extra-sharp Cheddar cheese, shredded 1 (8 oz.) block sharp Cheddar cheese, shredded Garnish: chopped parsley Stir together first 5 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-quart or 11- x 7-inch baking dish. Bake at 350° F. for 20 minutes or until dip is golden and bubbly. Garnish, if desired. Here's an egg roll recipe for you too: SHRIMP AND PORK EGG ROLLS 1/2 lb. ground pork 2 Tblsp. freshly grated ginger 1/4 tsp. salt 1 medium head of cabbage, finely shredded 5 or 6 green onions, chopped 3 or 4 large carrots, grated 3 or 4 stalks of celery chopped 1 cup of mushrooms chopped 1/2 lb. cooked salad shrimp 3 Tblsp. hoisin sauce 3 Tblsp. soy sauce 1/2 tsp. salt Egg roll wrappers Vegetable oil for frying Mandarin Orange Sauce, Thai Peanut Sauce, or another Asian sauce for dipping Brown the pork and add the 1/4 tsp. salt and fresh ginger for seasoning. Remove the meat from the pan and set aside. Cook the cabbage, green onion, carrot and celery until it is wilted and crisp-tender. Add the seasoned cooked meat, shrimp, and mushrooms. Stir in the hoisin sauce, soy sauce, and 1/2 tsp. salt. Place a mound of filling on the center of egg roll wrappers. Fold the left corner across the filling then roll the filing. Turn the top and bottom corners up and down respectively. Roll to wrap the egg roll into a tight cylinder. Cook the egg rolls in hot oil until the outsides are brown. BakerÂs note: These can be cooked in hot oil in a saucepan on the stovetop. Make sure that the oil is about two-inches deep and 350° to 375° F. If the first egg roll does not cook rapidly enough, turn the heat up. (Slowly cooked egg rolls will be greasy.) To bake place on a greased cookie sheet and bake at 400° F. for 15-20 minutes or until browned. Recipe from The Prepared Pantry.

Annie - Price's seems to be everywhere. I find it too sweet for my tastes, too. (My birth certificate my say NC, but I think my taste buds came from somewhere out west. I like sweets, just not in my savory foods.) The Price Pepper Jack spread isn't bad, though. (And I like sweet tea, but I'm thinking more along lines of half a cup sugar to gallon -- and I make my tea really strong. You could read the paper through my sister's tea...more like simple syrup than a beverage.) ) David - something I saw a lot growing up was celery stuffed with PC. And my dad could sit down with a box of crackers and a crock of PC and consider it a meal. The best PC I ever had was at Second Nature Cafe in Raleigh. It's not there anymore. I had a hard time finding Duke's even in KY. Food Lion was the only store than carried it, And as Teresa says, "no sugar, never has, never will". LOL! DH hates mayo, but even he will tolerate Duke's in tuna or chicken salad. I've had to go back to buying Best out here (which is Hellman's on the east coast.) I guess MW has its place for some folks, but putting it on my sandwich, looking me in the eye and saying "Oh, yes, it's mayonaise" is like trying to pass off kethcup as cocktail sauce.