[Pollard]

From USDA Complete Guide to Canning; https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0 Page 30 of this guide - https://nchfp.uga.edu/publications/usda/GUIDE06_HomeCan_rev0715.pdf

Can also run it through a blender and tweak it into a pepper-onion dressing by adjusting thickness and taste with vinegar/water, maybe oil and adding spices.

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It has finally cooled down enough for tomatoes to start ripening. I follow all the local farmer's markets on fb and many of them have had tomatoes right through the 100 degree weather. Could be heat tolerant varieties, use of shade cloth/tunnel, mulch, awesome soil, all of the above.

[Sequoyah101]

I was considering the best zone for gardening, Missouri, just a bit further north comes to mind. Somewhere along about half-way up.

[MomwithHope]

That looks good I copied it, I've forgotten but are you the poster who raved about the sweet onion and pepper dressing? That's on my list to make too along with this, I am going to have a lot of peppers this year. Diana - I actually gave away about a dozen shishito's yesterday we have so many. LOL last year a famine, this year a feast. I am chopping and sauteeing for just a minute in olive oil, freezing in small packets for cooking. Also slit some lengthwise, filled them with a cream cheese/garlic/spice blend and submerged in olive oil. Have eaten 2 jars already. On a slice of toasted crusty bread and a slice of roast beef from the deli. No steak this year. Still delicious! Here is that recipe - Sorry about the condition. Clipped from a 1987 issue of Gourmet magazine. Have made it many times. I always can in half pints and use vidalias and real maple syrup. It is divine on steak also on cream creese with crackers.