Best 2 Hot Pepper Mustard Canning Recipes

Hot pepper mustard canning is a great way to preserve the flavors of fresh peppers and mustard seeds while also adding a spicy kick to your favorite dishes. This easy and rewarding process requires just a few simple ingredients and can be enjoyed year-round. Whether you are a seasoned canner or a beginner looking to experiment with new preservation techniques, this guide will provide you with all the information you need to make delicious and safe hot pepper mustard at home.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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! :).

Tips:

Make sure to use fresh peppers for the best flavor and heat level.
If you don't have a food processor, you can finely chop the peppers and onions by hand.
Be careful when handling the peppers, as the oils can irritate your skin and eyes.
Use a large pot for canning the mustard, as it will expand during the canning process.
Make sure to follow the canning instructions carefully to ensure that the mustard is properly sealed and safe to eat.
Store the canned mustard in a cool, dark place for up to one year.

Conclusion:

Hot pepper mustard is a delicious and versatile condiment that can be used to add a kick of flavor to sandwiches, burgers, and other dishes. It is also a great way to use up leftover peppers from your garden. By following the tips and instructions in this article, you can easily make your own hot pepper mustard at home.