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I just picked 20 gallons of Bounty and Gypsy sweet peppers off of 20 plants. I had to - the weight was breaking the plants down.
I left plenty of peppers on the plants to ripen and for fresh eating, and I didn't pick any Carmen peppers at all. All my pepper plants are still blooming and setting peppers on, so I think there'll be a lot more after this.
This batch, we're mostly going to cut longways and run through the slicer on our food processor - that will make half-rings about 1/8" thick, and we'll freeze those for use in sauces, to fry with onions and sausage, etc. Also, I found a roasted-pepper recipe, stuffed with cheese and basted in olive oil that we want to try. I'm going to pickle some and can some jars of pickled-pepper relish, too.
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