We had a light frost in SE Michigan overnight, but much of the State got hit with a hard frost. Our annual flowers are still fine, and I've got lots of peppers and tomatoes to ripen yet. My Basil is done for the year, though. I canned 18 pints of superhot salsa last weekend, using Jalapeno and Hungarian Hot peppers for the base, and then adding either ghost, or trinidad scorpion peppers for heat. Some I used 1 heaping teaspoon of minced peppers, and some I used 2. I also threw some brown sugar on some of the jars, to see what a sweet/hot essence will be like. And, again, I didn't wear gloves when I minced roughly 4 cups of ghost, and scorpion peppers. My fingers quit burning by Tuesday night.