Bell Peppers

.47 lbs. Green bell peppers can vary in weight depending on the type of season, growing conditions, and the individual variation of each pepper.

Olives grow on olive trees in Spain, Italy, Greece, and the US. The black (ripe) olives have a stronger, more pungent taste than green olives. The reason that we don't taste the bitterness of the black olives (when we buy them in a can) is because most of the oil and flavor is taken out, when marinated in water with a slight bit of vinegar and just a very small amount of salt. The green olives that we buy in the jar are marinated in water with a bit of vinegar and lots of brine salt, and often stuffed with pimentos. The brine salt and vinegar kills the bitterness of the olives; this is why in the US when you taste green or black olives , you usually can't taste the original authentic flavor. Another difference is the curing. Olives are cured in brine (salt and water). A green olive is picked early so it remains green after curing. A black olive stays on the tree longer and is black. It is black when cured, too.

Not long. All the vitamins will leak out. Best to use them within a day, but you could still use them a few days later, but they won't be as good.

When they have shrivelled, throw them on the compost.

Really I don't think so. In MY OPINION I just don't think paprika has the same spices and indigents as in red pepper. Do like you get my point

Depends on the environment, temperature, presence of microbes, humidity, etc. anywhere from a week to months.

Answer green peppers are usually packaged in 1 1/9 bushel box which weigh between 17-22 lbs.

How long will thawed bell peppers last in refridgerator?

2 oz

(That's 56g in grown-up measurement).

I grow several different kinds of peppers in containers. You need soil that drains well. Planting in soil with poor drainage gives peppers a bitter taste. You might have to add some sand since a lot of the potting soils on the market today don't drain well. It's easier to over water than under water. Just watch the plant for signs of wilting (sometimes they wilt because it's just plain out hot). Dig down just a little and see how much moisture there is. I water about every other day when there's no rain. I'm in the USA, Moultrie GA. When using chlorinated water you need to add a little Epsom Salts from time to time. As the chlorine builds up the leaves will start to loose their dark green color and turn a little yellow. Pepper production drops off when it happens. The Epsom Salts will solve the problem.

Aphids, cucumber beetles, European corn borers, pepper maggots, spider mites, stink bugs,and thrips are insects that eat bell peppers. Aphids, cucumber beetles, and spider mites focus upon destroying foliage whereas corn borers and thrips like all above-ground parts and pepper maggots and stink bugs respectively specialize in bell pepper fruit interiors and seeds. Cucumber beetles, spider mites, and stink bugs additionally -- and respectively -- introduce bacterial wilt, leaf scorch, and yeast-spot disease organisms into seeds and surrounding tissues.

Heterogeneous, samples taken at different points may contain different amounts of the components.

the difference is green pepper hasless loubes than 4 duuuh..!

Yes. There are many but the inside of the pepper is hollow and the seeds are easy to remove.

Sweet peppers are native to tropical areas of the Western Hemisphere.

I copied this from the question with a misspelling

""Chef j" told me it's the amount of time it spends on the vine. The colored peppers are harvested later than the green ones. "

no

well 1st you get some milk then soak fingers in the milk.. then you spray vinigar on fingers.. it should come right off

yes

yes.

malathion

Well, TECHNICALLY it is a fruit- just as tomatoes are a fruit. But most people call them vegetables. True vegetables are things like lettuce- where you eat the plant itself.

The easist fix would be to strain the sauce removing the peppers and onions.

The other option would be to add more tomato sauce or a canned sauce to it to dilute the veggies down to a reasonable proportion and freeze or can the remaining unused sauce for use at a later date.

Yes. Raw vegetables are gluten free.