Hot Pepper Butter (Mustard) for Canning
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!!
- 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
Adapted from food.com
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! :).