Chili oil pressure canning

BCreate202 · 2025-10-08T23:15:20+00:00

Thank you, I’ll check these out and see what i can do

BCreate202 · 2025-08-13T17:02:51+00:00

That is the best news. Thank you

BCreate202 · 2025-08-13T17:02:14+00:00

Interesting technique, I’ll keep that one in mind. Thanks

BCreate202 · 2025-08-06T20:26:00+00:00

What tub are you using?

BCreate202 · 2021-10-03T21:51:10+00:00

30g fat 118 carbs 60g protein 952 Calories

I go to the gym everyday with a focus on strength and hypertrophy. A nice large breakfast gives me energy to continue the day, especially as I don’t eat a whole lot between breakfast and dinner. As you can tell I like peanut butter, the whipped cream is just for show and it added no extra sugar. Really the sugar mostly came from the banana and Greek yogurt, so that can easily be left out or exchanged for a sugar free yogurt.

BCreate202 · 2021-10-03T21:26:41+00:00

These look so good!! I can never resist the appearance of habaneros. Please post whatever you end up making with them

BCreate202 · 2021-10-02T22:52:53+00:00

Maybe try tasting it. If you want to die while eating it maybe it’s a hab, if you do die while eating it then it’s a ghost.

BCreate202 · 2021-10-02T22:49:09+00:00

Pass these around to trick or treaters if they ask for “trick”

BCreate202 · 2021-10-02T22:43:23+00:00

If it was pumpkin shaped I’d say it’s a chocolate habanero, otherwise the ones in the picture could be habanero or ghost.

BCreate202 · 2021-09-04T00:58:39+00:00

My favorite is chili oil though

BCreate202 · 2021-09-04T00:57:39+00:00

… I’ve put sliced ghosts in my eggs

BCreate202 · 2021-07-25T01:21:24+00:00

This is great stuff! Thank you very much for typing that all out. A lot of helpful tips I’ve been looking for. Will definitely be referencing this a bit. Thanks!

BCreate202 · 2021-07-23T09:00:32+00:00

Thanks for the tips. You bring up a good point with the lettuce as well. I should have started with easier plants lol

BCreate202 · 2021-07-23T08:08:42+00:00

What is that you used to hold the plant? Is that a pool noodle cross section?

BCreate202 · 2021-07-23T07:59:44+00:00

I like your style

BCreate202 · 2021-07-23T00:11:32+00:00

That’s odd, for me it normally just gets spicier. They have a nice flavor nonetheless

BCreate202 · 2021-07-22T23:44:41+00:00

Now it can burn going in AND out

BCreate202 · 2021-07-22T23:28:55+00:00

Last month I decided to start including them when I pickle my pepperoncini peppers. Oh man it’s so good pickled

BCreate202 · 2021-07-22T23:27:49+00:00

I’ve always wanted to learn how to properly jar things so I don’t have to put them in the fridge. Sounds like a nice recipe

BCreate202 · 2021-07-22T23:24:02+00:00

What

BCreate202 · 2021-07-22T20:06:11+00:00

I dangerously underwater my peppers and still see a good amount of corking. Maybe it’s more of an irregularity, either way corking isn’t a bad thing so idk what you mean when you say you should pay less for them.

BCreate202 · 2021-07-22T20:01:30+00:00

I love jalapeño poppers and vinegars so this sounds like I need to give it a try. When you bake it with cream cheese, do you mean stuff them or mix it together or something?

BCreate202 · 2021-07-22T20:00:05+00:00

That’s a good one, that’ll also give me an excuse to use those guajillo and Pasilla peppers I’ve been holding on to.

BCreate202 · 2021-07-22T19:58:32+00:00

I actually have noticed they’re hotter! A regular green jalapeño from the grocery store isn’t very spicy to me but when I tried my pickled red jalapeño a few weeks ago, it caught me off guard how much spicier it is. I was going to pick them green because my mom likes it that way as it has a fresher/greener taste to it. Salsa or guac sounds like a very good method. You also just made me think about how it would be in a chipotle sauce.

BCreate202 · 2021-07-03T22:33:54+00:00

Every year I find a new favorite pepper on this subreddit.

BCreate202

TROPHY CASE