Pimento Recommendaion?
- GoDawgs
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Pimento Recommendaion?
This is the Land Of Pimento Cheese. I always have a few small jars on hand for when the pimento cheese urge hits. But all of a sudden the local supermarkets seem to be discontinuing them. They have regular plain or roasted red peppers but in big jars and they'll go moldy in the reefer before I finish them. Soooo, I just need to grow pimentos and can 'em myself in half pint jars.
Does anyone have a recommendation for a good variety of pimento that might be worthy of canning? Or a sweet pepper that does well in canning?
Does anyone have a recommendation for a good variety of pimento that might be worthy of canning? Or a sweet pepper that does well in canning?
- pepperhead212
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Re: Pimento Recommendaion?
Can't help with any varieties, but I have to ask, do you ever get pepper maggots where you are? I tried pimentos back in the 90s, and they were one of the worst pepper maggot magnets I ever grew.
Good luck, whichever variety you find!
Good luck, whichever variety you find!
Woodbury, NJ zone 7a/7b
- worth1
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Re: Pimento Recommendaion?
To me due to my closeness to Mexico a pimiento is any sweet thick walled sweet pepper.
I know there are some called that but it is only a name.
Any thick walled productive sweet pepper that turns red when ripe will do just fine.'
I love peppers so much hot and sweet no jar large or small is safe around me.
The roasted ones were a god send to me.
I use the juices and all in soups stews and sauces.
What pepper I dont use for what ever I just eat out of hand like it was a fish going down a birds throat.
No way on earth would I ever let one go bad.
Not a lot of help just my opinion.
I simply love all peppers.
I know there are some called that but it is only a name.
Any thick walled productive sweet pepper that turns red when ripe will do just fine.'
I love peppers so much hot and sweet no jar large or small is safe around me.
The roasted ones were a god send to me.
I use the juices and all in soups stews and sauces.
What pepper I dont use for what ever I just eat out of hand like it was a fish going down a birds throat.
No way on earth would I ever let one go bad.
Not a lot of help just my opinion.
I simply love all peppers.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
- GoDawgs
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Re: Pimento Recommendaion?
Thanks, Worth. Do you have any recommendations for a good thick walled pepper that would work for canning? Seems like a lot of catalog descriptions go on and on about peppers being "big and thick-walled" and I've yet to find it's true. Maybe I'm just not growing them right.
- bower
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Re: Pimento Recommendaion?
I grew one called "Pimento" once. Smaller pepper, very thick walls and nice and sweet. "Lipstick" was similar in thick walls but bigger and with more air inside. The density of the Pimento was second to none.
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Re: Pimento Recommendaion?
I like the Carmen F1 peppers for a prolific red pepper. Maybe not quite as thick walled as some bells, but sweet and nice size. You might also consider the Elephant Ear peppers from the other thread. They sure look meaty. I'm growing some myself this year, but don't have any direct experience with them yet.
- AZGardener
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Re: Pimento Recommendaion?
This variety may work for canning:
https://www.southernexposure.com/produc ... et-pepper/
Ashe County Pimento.
https://www.southernexposure.com/produc ... et-pepper/
Ashe County Pimento.
USDA Zone 9b, Sunset Zone 13
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Climate: Sonoran Desert
Average Rainfall 9.5 inches
Climate: Sonoran Desert
- imp
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Re: Pimento Recommendaion?
I agree, almost any of the smallish cheese shaped peppers make great pimento cheese. If you want to try the elephant ear peppers, I bought seed and sure would share some with you, though they are new to me this year. I do also have some pimento cheese pepper seed if you want it, maybe a couple years old though.
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Re: Pimento Recommendaion?
Topepo Rosso is a sweet, thick walled pimento that did well for me in the heat and humidity. Gamba (Gambo) is another sweet, thick walled pepper. Both varieties are used for pickling and might do well for canning. They are both prolific producers.
- worth1
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Re: Pimento Recommendaion?
How on earth do you can these things without them turning to mush?
I followed the canning instructions from the guuberment web site to a tee.
I followed the canning instructions from the guuberment web site to a tee.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
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Re: Pimento Recommendaion?
read somewhere article about pickled fiddleheads and keeping them crunchy, pretty much pack jars and pour boiling brine in all the way to the top rim of jar, putting seal and ring on tight and turning upside down, til cool jar will seal, no air no bacteria getting in I guess, lol also said they don't have to be refrigerated. --tom
- worth1
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Re: Pimento Recommendaion?
I was talking about canned fresh peppers in a pressure canner.encore wrote: ↑Sun Feb 16, 2020 1:58 pm read somewhere article about pickled fiddleheads and keeping them crunchy, pretty much pack jars and pour boiling brine in all the way to the top rim of jar, putting seal and ring on tight and turning upside down, til cool jar will seal, no air no bacteria getting in I guess, lol also said they don't have to be refrigerated. --tom
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
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Re: Pimento Recommendaion?
yup I understood that, Worth, just giving another option, going to try that with pepperoncini this year, because pressure canning and water bath , both make them soft or turn to mush.--tom
- SQWIB
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Re: Pimento Recommendaion?
Red Marconi
These may be the Giant Marconi, not sure.
These may be the Giant Marconi, not sure.
- GoDawgs
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Re: Pimento Recommendaion?
I do have the Red Marconi on the grow list for this year so we'll see.
Thanks for all the suggestions, folks!
It seems to me that canned pimentos from the store are rather mushy. They're mixed into other stuff anyway so for me it really doesn't matter.
Thanks for all the suggestions, folks!
It seems to me that canned pimentos from the store are rather mushy. They're mixed into other stuff anyway so for me it really doesn't matter.
- worth1
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Re: Pimento Recommendaion?
I always put them in at the very last of the cook unless fresh.
A red sweet pepper based pasta sauce is to die for and very authentic from what my Sicilian friend tells me.
A red sweet pepper based pasta sauce is to die for and very authentic from what my Sicilian friend tells me.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
- worth1
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Re: Pimento Recommendaion?
Missed this.GoDawgs wrote: ↑Sat Feb 15, 2020 7:01 pm Thanks, Worth. Do you have any recommendations for a good thick walled pepper that would work for canning? Seems like a lot of catalog descriptions go on and on about peppers being "big and thick-walled" and I've yet to find it's true. Maybe I'm just not growing them right.
I don't have a reccomedation.
But I have a thousand ideas on how to use them.
Look in the recipe section for tapas for ideas.
One there now more to come there and other cooking sections.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
- Amateurinawe
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Re: Pimento Recommendaion?
Just returned from holiday to Majorca where we are pimiento de padron. Delicious lightly roasted in oven with a little Olive oil and sea salt. Needless to say I brought back some seeds to plant out next year along with some monster long red pepper which I've never seen the like of. Roll on next year....
The behaviour of light means you observe me as i was then, and not as I am now.
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I cannot change history, so I do hope i gave you a good impression of myself
- GoDawgs
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Re: Pimento Recommendaion?
My Red Marconi peppers this year are way smaller than SQWIB's. It is hard to grow bell peppers in this part of the Southeast due to the climate and growing the frying style peppers is a lot more successful (except for Marconi, I guess). 'Gypsy' does really well for me, enough for stuffed peppers occasionally and for freezing all the pepper I need for cooking until next year. Ever hopeful, this year I tried two newish bells developed for the South, Carolina Wonder and Charleston Belle. I'm not impressed and will probably follow through on my threat not to attempt growing another bell ever. More Gypsys! And maybe try a new frying type too.