Pimento Recommendation?
This is the Land Of Pimento Cheese. I always have a few small jars on hand for when the pimento cheese urge hits. But all of a sudden the local supermarkets seem to be discontinuing them. They have regular plain or roasted red peppers but in big jars and they'll go moldy in the reefer before I finish them. Soooo, I just need to grow pimentos and can 'em myself in half pint jars.
Does anyone have a recommendation for a good variety of pimento that might be worthy of canning?
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