Wow! Those are some nice plants! I was able to over winter one bhut last year, no small task as I am on the east end of Long Island. Sadly, when I brought it outside I placed it just outside my sliding doors because I wanted to bring all my plants out at one time. Moving one of the other plants I backed into it and knocked it down the four steps onto the deck. I was not happy; you might have heard me scream when it happened.

Great looking plants you've got there. I hope I have better success next year with my bhut jolokia.

Tom:

Those tree habs are fun, ehhhh. I am growing one out this year again and plan to overwinter it. I have been trimming one branch off each node up until a week or two ago so that the first fork in my "tree" will be at about 3-4 feet. I am going to let it branch out as it likes from there. Then, I will cut it way back at the end of the year and over winter it.

What do you do with the peppers?

Interesting, I never thought about trimming it up into a 'tree'. I get these ridiculously full bush like plants. One of my habanero plants has 100+ buds/flowers/peppers already. Does pruning it up like that into a tree create a bigger harvest or is it a preferential look?

I am going for the look. I dont care a lot about the production but from past experience, I do know they put out a LOT of pods. They seem to ripen quickly as well.

Here is an Orange Tree Hab from a couple seasons ago. It had been overwintered the year before:

You should try the Red Tree Habanero as well. Mine didn't grow quite as tall as the Orange, but it put out a lot of pods and they are bigger than the orange.

I have 5 habanero plants of various varieties, one scotch bonnet, several each of: serranoes, cayennes, Trinidad scorpions, chihuacle amarillo, paprika, hinkle hatz, and bhut jolokias. I have eaten so many of them they do not really bother me so much anymore. I use them to make a bbq glaze with pineapple and brown sugar.

I haven't had quite the same success as you with the bhut jolokia peppers. They grow and ripen but no where near the harvest of a habanero or serrano for me.

You have some great looking plants!

Esox07:

I cut'm in half, seed'm, and pickle them with Lemon Drops and garlic pods. They're fleshy like jals so they pickle well. Do good with okra too.

Jim,

I just like it because I don't have to bend over and spill my beer when harvesting...

I have tried canning peppers before. I don't care for how soft they get. I cold can the peppers that I want to preserve and then keep them in the frig.

@tomt226

Sweet baby Jesus on a cracker, that had me roaring! On a serious note, you have a very valid point. I harvest first thing in the morning, usually around 5 and I am forever seeking a place for my coffee. I am going to try it with one of my habs this fall. I seed for the spring planting in late fall on all my very/super hot peppers. Our summers can get hot and humid and the peppers tend to enjoy that as much as I do. Germinating in the fall and keeping as a house plant over the winter gives me some pretty big plants. I have a jalapeño that is almost 1.5" thick at the base of the trunk, not common in my area. Most places, like Agway, giggle when you tell them you're going to over winter hot peppers and others.

Five AM isn't too early for a beer...especially when a brisket is on it's 14th hour...

tomt, you are a chockful of sensible advise, like the song goes....'it's five o'clock somewhere'

Esox07,

I find that smaller peppers like Lemon Drops, tree Habs, and pequins don't get mushy. I just bring the brink to a boil, pour it over the packed jars, an process in boiling water for ten minutes. I'm on my last jar of tree hab/lemon drops from last October, and they're crunchy...

Tom:

hmmm, That sounds good. I just don't know if I can bring myself to give it another go. I have tried a couple years different ways with less than satisfactory results. Plus, HHW are about the only types of peppers I would care to can.