Grow Your Own Jalapeños and Super Hot Peppers in Containers

Learn to Grow Jalapeños and the World’s Hottest Peppers, Such as the Trinidad Scorpion Butch T, in Your Own Home!

(Purchase Grow Your Own Jalapeños and Super Hot Peppers in Containers Now)

To all hot pepper enthusiasts:

Have you ever wanted to grow Jalapeños and some of the hottest peppers in the world, such as the Trinidad Scorpion Butch T, Bhut Jolokia (Ghost Chili) or Chocolate Habanero, in containers?

You can do this even if you are brand new to pepper growing!

Hot pepper gardening is quickly becoming a favorite hobby amongst gardeners and people who want to grow their own food. Jalapeños and other hot peppers can be more difficult to grow than the milder types like bells. A lot of times chili seeds won’t sprout, or young plants can die even before they have a chance to produce. Many gardening books and websites do not address the specific requirements that hot chillies have. Not knowing what to do can drive you crazy…

Unless you have the right information.

After years of pepper gardening, I’ve kept notes along my chile journey from the very beginning. Now you can benefit from this clear, step-by-step guide that explains absolutely everything about growing peppers in containers so you end up with a lot of chillies right away!

Benefits

When you raise your own chillies in containers you:

• Don’t need lots of yard space
• Don’t need to spend lots of money
• Can grow all of the peppers not available in grocery stores (including the rare and novelty varieties!)
• Can grow organically so you and your family eat healthier food
• Have an unlimited supply of chillies all year long
• Earn major bragging rights when you tell people you grow your own hot peppers!

Once you understand how to grow hot chillies, you will be on your way to growing pounds of homegrown peppers in just a few months. You never have to buy chillies at the store again and you can use your peppers to:

• Make your own salsas, hot sauces, marinades and chili powders
• Create your own homemade chili products to give as gifts to family and friends
• Experiment with unusual concoctions such as candied peppers and chili-infused drinks

In just a few months, you’ll enjoy the sight of bright, vibrant chili peppers growing on your plants, and you’ll have the satisfaction of knowing you grew these chillies yourself.

Problems You’ll Solve

With this e-book you’ll understand how to:

• Plant your pepper seeds and migrate your chile plants outside
• Avoid the dreaded “damping off” problem
• Address the needs that container-grown peppers have
• Diagnose and correct problems with leaves
• Get rid of insects
• Combat bacteria and fungus
• Be aware of factors that affect chili plants and correct problems before they get out of control
• Winterize your pepper plants so that they grow for more than one season

and….

you’ll get all the essential information you need as a beginning chile gardener.

About this E-Book

This e-book is broken up into three separate sections: Raising Hot Peppers, Chile Plant Hospital and The Hot Pepper Report. Each section assumes you are an absolute beginner so you get ALL of the information you need in one comprehensive document.

Raising Hot Peppers chapters include:

• Necessary Growing Supplies
• Preparing to Plant Your Pepper Seeds
• Bottom-Watering Technique
• Transferring to Larger Pots (Potting Up)
• Knowing when Plants are Ready for the Outdoors

Chile Plant Hospital chapters include:

• Insect Problems
• Plant Deficiencies and Diseases
• Slow Growth
• Sunscald
• pH Issues in Soil

… and The Hot Pepper Report includes detailed descriptions and heat levels for the most popular Jalapeño and super hot varieties so you can choose what you want to grow.

With over 40 pages jam packed with critical information, you finally have the document that walks you through each phase of pepper growing so you raise your chillies in containers like an expert.

Testimonials

“Dominica has accomplished in this short book what many experts cannot do in 400 pgs. or less, tell us how to germinate, grow and harvest peppers to end with an abundant harvest. She has plenty of pictures to show us the right way to do things and what happens when you we are having problems. The book is concise and precise. Not the book if you just want to do a lot of reading. But if you what a quick read on growing peppers and not have to sort out a bunch of stuff you probably don’t need this book is for you. I wish it was published 20 years ago.”

The Rev. Guillaume J.S. Williams, Sr. LCMS amateur gardener and pepper lover from Cajun Land.

“A great guide for beginners wanting to learn how to grow peppers. It starts off with seed starting, then guides you through transplantation. It also teaches you how to maintain your plant and how to deal with common problems such diseases and insects. If you are a beginner and want to learn how to start growing your own chillis, get this book!”

– najam murtuza

Buy Now!

Click the “Add to Cart” button below to purchase your copy of the Grow Your Own Jalapeños and Super Hot Peppers in Containers. Start growing your own spicy hot chillies today!

$27

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Happy pepper growing!

Great balls of fire!

Oh how we loved red hots. And atomic fire balls. They sure were hot! Well, Dr. Timmy has been at it in his lab again. He was mixing some candy and some peppers and some electromagical radiation when his lab exploded! At the bottom of the wreckage were a few red candy balls. Dr. Timmy popped one in his mouth and realized he had discovered something amazing: the hottest balls he’d ever had in his monkey mouth. He called them: Timmy’s Great Balls of Fire; but we call them Ghost Pepper Super Hot Candy Balls.

Ghost Pepper Super Hot Candy Balls are exactly what their name implies. They are candy balls that have Ghost Pepper (Bhut Jolokia) powder inside and coating them. The result is over 1 million SHU of heat! Why? Because we know you like hot balls, and because we wanted to make sure you had the hottest balls available. Ghost Pepper Super Hot Candy Balls will blow your mind and kick your mouth’s butt. “It was like my tongue was punched in the face with a fistful of atom bomb,” says young Zack, our photo-victim-du-jour. So trust Dr. Timmy, and get some of these Ghost Pepper Super Hot Candy Balls for yourself, your friends, and your enemies. If you dare!

For nutrition information, click here.

Ghost Pepper Super Hot Candy Balls

• The hottest candy balls you’ll ever eat – made with (and dusted with even more) Ghost Pepper Chili Powder!
• So hot. Oh so hot.
• Warning: Wash your hands after touching these balls. Ghost Pepper (Bhut Jolokia) powder can cause skin and eye irritation. Seriously, be careful.
• Heat Rating: over 1 million SHU.
• Contains approx 30 balls per box.
• Net Wt.: 4 oz Box
• Dimensions: approx 2.75″ x 2.75″ x 1.375″

Purchase Ghost Pepper Super Hot Candy Balls Now!

Salsa Canning Options

Once you have your hot salsa canning recipe ready to store, you have a couple of options for how you actually preserve your homemade sauce. First, you can use a pressure canner device that guards against botulism and safely preserves the salsa. Second, you may use a homemade water-bath canning process, which uses a deep metal container, your stove and boiling water. The water-bath canning procedure is safe to use only for salsas because the sauce has high-acid liquids and vegetables; however, if you also plan to use the canning process for preserving your chillies, a pressure canner must be used to be absolutely safe.

Pressure Canning Your Salsa

Before you begin the salsa canning process with a pressure canning machine, be sure you have the manufacturer’s instructions at your disposal. The process that follows is a basic how-to guide, but the instructions for your specific pressure canner are to be followed exactly as specified to ensure this procedure is properly done.

First, pour your fresh salsa into freshly washed, glass jars and leave at least an 1 inch of space at the top. Add 1/2 teaspoon of salt per pint, and pour in boiling water until it reaches the top of the jar.

Next, screw the jar lids on tightly and follow your instructions for putting the jars in the pressure canner. This process will make the steam escape from the jars. After 10 minutes of steaming, shut the petcock and allow the canning process to run for 30 minutes for half pints and 35 minutes for pints.

Finally, remove your jars from the canner’s heat source until the pressure reading reaches zero (this typically takes 30 minutes). At this point, open the petcock and after a few minutes, release the canner to take the jars out. Store the salsa jars in a location that has no drafts to allow the jars to effectively come down to room temperature.

Once finished, wait a day or two to check that your jars seals are tight and then place them in a dry, cool area that doesn’t get too much sun.

Water-Bath Canning Salsa

Water-bath canning does not require a special device and is ideal for your salsa because the accompanying vegetables and liquids have a high-acid content, which keeps your sauce safe. It’s important to note that during this process, you must monitor the pH level of your sauce to ensure the safety of this preservation method. A level of 6 or lower, for example, is a safe reading for water-bath canning, but a level of 7 or higher requires the use of a pressure canner (see above) or a freezing process. You have the option to add lime juice, vinegar or lemon juice (or just equal parts of the lemon and lime juice) to acquire the ideal pH reading if needed.

Begin by placing a rack at the bottom of a large metal pot. Place your washed jars on top of this rack to keep them off of the bottom of the container during the boiling process. This pot needs to be deep enough to allow for 2 inches of boiling water over the tops of your glass jars.

Next, use a separate pot to boil your homemade salsa and then let it simmer for a few minutes. Once finished, pour all of the sauce (including the accompanying liquid) into your open jars and screw on the lids. Pour in the water, which needs to be 2 inches above the lids, and allow it to boil for a half hour. If necessary, add more water to ensure the jars are covered at all times.

Lastly, take out the jars after the boiling process and place them in a draft-free room to enable them to cool down. Once the temperature has gone down, ensure the lids are tight and store them in a cool, dry location until consumption.

No matter the process you use, it is best to eat your preserved sauce within a year of the salsa canning. It’s a good idea to write the date on the jar’s label to keep track of this. When your ready to eat it, make sure you don’t see any bulging lids, leaking or strange appearances in your salsa, and if it smells or has mold when you open it, just throw the affected jars away.

More importantly, have fun enjoying and sharing your own fresh, homegrown salsa! Oh yeah, and prepare for the onslaught of requests for your delicious concoction. =)

Click Here for Salsa Recipes from the Winners of Seven Scovie Awards!