Hot Pepper Butter Mustard For Canning Recipe 435

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HOT PEPPER MUSTARD BUTTER



Hot Pepper Mustard Butter image

Thanks to the thickener Clear Jel (available online), this unusual sandwich spread has a luscious, creamy consistency. If you want a milder taste, use 4 ounces hot peppers and 4 ounces mild peppers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Provided by Midwest Living

Categories     Food

Time 1h5m

Yield 7 4-ounce jars

Number Of Ingredients 7

9 hot banana peppers* (about 8 ounces)
1 cup yellow mustard
1 cup white distilled vinegar
1 ½ cups granulated sugar
1 teaspoon salt
⅓ cup warm water
⅓ cup regular Clear Jel® (not instant)

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.

Nutrition Facts : Calories 31 calories, Carbohydrate 7 g, Sodium 93 mg, Sugar 6 g

HOT PEPPER MUSTARD RECIPE



Hot Pepper Mustard Recipe image

Makes approximately 7 pints

Provided by oldworldgardenfarms

Number Of Ingredients 8

40 medium-large banana peppers
4 hot peppers, optional for additional heat
1 quart of prepared yellow mustard
1 quart of apple cider vinegar
1 1/4 cup all-purpose flour
5 cups white sugar
1 1/2 cup water
1 teaspoon Kosher salt

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).

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

HOT PEPPER BUTTER (MUSTARD) FOR CANNING



Hot Pepper Butter (Mustard) for Canning image

Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!

Provided by CrazyCyndi

Categories     Low Protein

Time 5m

Yield 8 pints

Number Of Ingredients 7

1 quart prepared yellow mustard
1 quart cider vinegar
6 cups sugar
1 1/4 cups flour
1 1/2 cups water
1 teaspoon salt
40 medium banana peppers or 50 small banana peppers

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 BUTTER (MUSTARD) FOR CANNING RECIPE - (4.3/5)



Hot Pepper Butter (Mustard) for Canning Recipe - (4.3/5) image

Provided by cwyorkiex3

Number Of Ingredients 8

Peppers as follows:
1 quart prepared yellow mustard
1 quart cider vinegar
6 cups sugar
1 1/4 cups flour
1 1/2 cups water
1 teaspoon salt
36 large banana peppers or 40 medium banana peppers or 50 small banana peppers

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 HONEY MUSTARD BUTTER FOR CANNING



Hot Pepper Honey Mustard Butter for Canning image

Yummy end of pepper season mustard dipping sauce. Would be delish with soft pretzels or as a glaze for grilled chicken or pork.

Provided by Suzanne H

Categories     < 60 Mins

Time 35m

Yield 8 Pints

Number Of Ingredients 11

20 ounces prepared yellow mustard
12 ounces prepared honey mustard
2 cups apple cider vinegar
2 cups white vinegar
1 1/2 cups honey
3 cups coconut sugar crystals
1 tablespoon coconut oil
1 1/4 cups flour
1 1/2 cups water
1 teaspoon kosher salt
9 cups hot peppers, Finely Chopped

Steps:

  • Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
  • Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
  • Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.

Nutrition Facts : Calories 507.1, Fat 9.3, SaturatedFat 2.1, Sodium 1499.9, Carbohydrate 100.6, Fiber 5.9, Sugar 69.7, Protein 9.1

HOT PEPPER MUSTARD



Hot Pepper Mustard image

A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.

Provided by sunnie

Categories     Side Dish     Sauces and Condiments Recipes

Time 50m

Yield 144

Number Of Ingredients 8

40 banana peppers (5 inches long), stems removed
4 cups prepared yellow mustard
5 cups white sugar
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
1 ½ cups all-purpose flour
1 cup water

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.

Nutrition Facts : Calories 50.4 calories, Carbohydrate 11.4 g, Fat 0.4 g, Fiber 1 g, Protein 0.8 g, Sodium 130.5 mg, Sugar 9.4 g

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