Hot Pepper Butter Mustard For Canning Recipe 435

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! :).

HOT PEPPER MUSTARD RECIPE

Steps:

• Seed and chop peppers into fine pieces. *We use the Hamilton Beach Food Processor to complete this task in a fraction of the time.
• Place peppers in a large stockpot. Add the remaining ingredients and stir.
• Bring mixture to a boil, stirring constantly. Boil for 5 minutes. Continue to stir to prevent the mixture from sticking to the bottom of the pan.
• Place in warm, sterilized pint jars, leaving 1/4 inch headspace. Wipe rim and add warm lid and finger tighten the ring. Place in hot water bath and process for 10 minutes (adjust for altitude).

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

Steps:

• Seed, devein and grind peppers.
• Cover with vinegar, salt and water.
• Bring to a boil and simmer while you get the rest of the ingredients ready.
• Mix sugar, flour, dry mustard and yellow mustard.
• Add to pepper mixture.
• Stir well and cook until thick and bubbly.
• Fill jars, put on lids and turn upside down for 5 minutes then turn them right-side up and let them seal.

HOT PEPPER MUSTARD BUTTER

Steps:

• Remove stems from peppers. Place peppers in a food processor; cover and process until ground.
• In a 4-quart pot, combine the ground banana peppers, mustard, vinegar, sugar and salt. Bring to a full rolling boil over high heat, stirring occasionally.
• In a small bowl whisk together water and Clear Jel until no lumps remain. Stir into boiling pepper mixture. Return to a full rolling boil, stirring constantly. Cook for 1 minute. Ladle hot mixture into hot, sterilized 4-ounce canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks until set.

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.