for lower prices on pepper plants (bell, jalapeno, banana) go to your local farmer co-op & buy the ones that are in the plastic flats and the plant is in small squares of black dirt. Don’t go to other places and buy ones in white plastic cups.
Grocers are getting fancy nowadays. Before this fancification began, your greens (kale, collards, radishes) were dry and dirty. I liked them this way. Now, many times, they have sprayers and sprinklers going. The produce area is like a rain forest. I have to pick up my selection and whip the water out of it. Then I shove it in a bag, getting my hands & the buggy wet. Usually I put them on the bottom shelf of the buggy. It is probably the grubbiest area of the buggy, but I don’t want to get everything else wet. Now I take it home and cook it within 24 hours or it starts to rot. it is really gross. I don’t go to the store every day & this can mean waste. I understand they want their stuff to look fresh and glistening, but believe me, DRY & DIRTY is the most economical. Think about it.
Never thought I would do this, but yup, here they are. The banana peppers were ready to pick and some were very large. They had not turned the true yellow color. We canned anyway. These are the ones we usually fry and eat like French fries every summer. I tried to slice very thin. After they were done, they sort of look like chow chow! The recipe said to press them firmly into the jar before pouring the boiling water and vinegar over. We packed them twice this week. The second time I put a thin sliced yellow onion ring on top for a different flavor. Can’t wait until this winter when we pop a jar open! Strange to say but I never ate these things before Subway came to town! Now I can’t imagine a ham sandwich without them! The mild pepper and vinegar flavor really go with the meat.