How To Can Hot Pepper Mustard Recipes

HOT PEPPER MUSTARD

Steps:

• Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
• Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

HOT PEPPER BUTTER (MUSTARD) FOR CANNING

Steps:

• Seed and chop peppers. (I use a food processor to chop the peppers tiny).
• Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
• Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
• Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

HOW TO CAN HOT PEPPER MUSTARD

Steps:

• Prepare peppers by cutting off the stem end. Remove most of the seeds and pith depending on your desired heat level. Chop finely in a food processor until the peppers are in uniform small pieces. Pour into a heavy-bottomed 8-quart stockpot.
• Stir in vinegar, salt, mustard, and sugar.
• Bring to a rolling boil, and reduce to a low boil, and cook for 10 minutes.
• While cooking, whisk together the water and Clear Jel (or cornstarch) and set aside.
• After the mixture has cooked, remove the pepper mixture from the heat and whisk in the prepared water and Clear Jel slurry.
• Return to a boil and continue to whisk until the mixture boils throughout, activating all the Clear Jel.
• Once boiled and thickened, remove and pour into prepared sterilized pint canning jars. Wipe off the rims of jars. Fit with lids and rings.
• Place in a boiling water bath, covering the jars by at least 1 inch of water. Return the water bath to a boil and process for 25 minutes.
• Remove from the water bath and cool on a rack for 24 hours. After cooled make sure each lid is sealed.

HOT BANANA PEPPER MUSTARD

Steps:

• Wash, remove all seeds and finely chop banana peppers.
• Cook banana peppers and vinegar together over medium heat for 5 minutes.
• Add mustard, sugar and salt to pepper mixture and bring to boil.
• Combine flour and water together to smooth paste.
• Add to pepper/mustard mixture.
• Mix well.
• When cool, blend with hand mixer.

HOT PEPPER MUSTARD

Steps:

• Wash peppers and place in blender with vinegar.
• Blend until peppers are ground fine.
• In a saucepan, combine pepper/vinegar combination with salt and water.
• Cook until peppers are tender.
• Strain through cheesecloth and return liquid to large boiler.
• In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
• Stir well, making a paste.
• Add to boiler and cook over low heat until everything is blended well.
• Slowly bring up to a boil, stirring constantly.
• It will stick if it is not stirred constantly.
• It will thicken as soon as it gets to a boil.
• Turn off and dip into prepared jars.
• Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
• I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
• Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
• Turn upright after 5 minutes and allow to cool completely before moving.

HOT PEPPER MUSTARD

Steps:

• 1. WARNING: Always use protective gloves and mask when working with HOT Peppers to avoid chemical burns. Chop Peppers finely. I rough chopped them and then put them into my food processor.
• 2. To a large no reactive pan add ground up peppers Vinegar, Salt, Mustard, Sugar. Stir well~! Bring mix to a boil then boil for about 5 minutes stirring with a wooden spatula, making sure mixture does not scorch.
• 3. Mix cold water and Clear-Jel in a bowl or large measuring cup. Turn off heat~! Wisk in Clear-Jel to mixture. At this point I use my immersion blender and blend until smooth, that will be up to you if you like it smooth or chunky! Mixture might seem thin but it will thicken up after it processes in BWB and it cools. You can adjust the heat of your mustard by the banana peppers you use. If you like it milder use more sweet peppers and less hot peppers.
• 4. Quickly ladle into HOT sterilized jars, I left 1/4 inch head space my original instructions didn't give a head space measurement. Clean rim of jar and put lids and bands on finger tight. Process in boiling water bath for 20 minutes, after 20 minutes in BWB turn off heat and let set in canner for 10 minutes before removing. When removing from canner I hold a sauce pan under the jar in case it might burst from the cold air or could have been cracked during processing. Place a towel on counter or table and place jars on it until the jars have cooled.
• 5. After 24 hours remove bands, in a clean sink or wash pan make a bath of mild soapy cool water with a splash of vinegar , rinse and dry or let air dry, then store in cool dark place. Drop your bands in the same water and swish around and remove any sticky syrup that might have leaked on them. Rinse and dry for next use. I adjusted the canning instructions and one of the ingredients to this recipe.
• 6. Be aware that the color of your Hot mustard will be affected by the kind/color of peppers you use. As well as the spices. If you look closely at my picture in the two groups of Hot Mustard you can see a color difference, The jars on the left are from a recipe where I added the spices and brown sugar. The jars on the right are from this recipe the original recipe.