Cal J

Cal J

Cal J, also known as Californium Jalapeño, is a highly regarded variety of jalapeño pepper. Known for its robust growth, high yield, and excellent flavor, this variety is a favorite among both commercial growers and home gardeners. Cal J produces medium-sized, thick-walled peppers that are perfect for a wide range of culinary uses.

Features

• Cal J pepper plants are vigorous and upright, typically reaching a height of 2-3 feet. They have a strong structure that supports the weight of numerous fruits.
• The peppers are cylindrical, thick-walled, and smooth, typically measuring 3-4 inches in length. They mature from green to red.
• This variety matures in approximately 70-75 days from transplanting, making it a mid-season producer.
• Cal J peppers have a moderate heat level with a Scoville rating of 2,500 to 8,000 units. They offer a balance of heat and flavor, making them versatile in the kitchen.
• Cal J is resistant to common pepper diseases such as bacterial leaf spot and tobacco mosaic virus, ensuring a healthy crop with minimal chemical intervention.

Storage

• Store Cal J pepper seeds in a cool, dry place. Use airtight containers to protect from moisture and pests. Properly stored seeds can remain viable for up to five years.
• Harvest peppers when they reach full size and have matured to their final color (green or red). Store fresh peppers in the refrigerator for up to two weeks. Place them in a plastic bag or container to retain moisture.
• Peppers can be frozen, dried, or pickled for long-term storage. To freeze, wash and dry the peppers, then cut them into slices or leave them whole. Place in freezer bags and store in the freezer. Dried peppers can be stored in airtight containers, and pickled peppers can be stored in a cool, dark place for several months.