hot pepper mustard

ahbee01(z5 OH)October 16, 2012

I have seen a few friends talking about a recipe with mustard and hot peppers,some call it a hot pepper butter! Is there a recipe out there to can, or is it meant to be made and refrigerated? If it is meant to be kept in the fridge,does anyone have a recipe they like. I want to share a recipe, but want to clarify if it can be canned, or just put in jars and kept in the fridge! I see lots of recipes for processing and they have flour! So I don't want to give wrong info! here is a sample recipe! I also seen where people talked about using sure jell in place of flour!

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

Peppers as follows:

36 large banana peppers or 40 medium banana peppers or 50 small banana peppers


If you are new to canning.On this web site search canning 101 it will give you info on how to water bath your canning jars.Also all you need to know about canning

1.Seed and chop peppers. (I use a food processor to chop the peppers tiny).

2.Mix everything together. Boil for 5 minutes,Stirring Constantly, or until desired thickness.

3.Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.

4.Enjoy. If not selling or giving away you may want to can in quart jars this doesn't last long!

But if you don't use a lot at one time use pint jars.

How to store: Unopened,Store in a cool dark place about 2 years. Opened: Refrigerate

Thanks to any who one replies!

Thank you for reporting this comment. Undo
readinglady(z8 OR)

My guess is there's minimal risk because the mustard, vinegar and sugar create an inhospitable environment for bacteria, despite the peppers. But, the point is, I'm just guessing.

Refrigeration is definitely the appropriate option. I find the reference to selling or giving away an unknown recipe especially scary. The risk we take for ourselves is one thing, but we shouldn't impose it on others.


    Bookmark   October 16, 2012 at 11:16AM
Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Agree with everything Carol said above. Especially the part about gifting and risky recipes and with all that flour I sure wouldn't gift it.

Plus Canning 101 leads to lots of unreliable sources of info. What is the source of this particular recipe?

I browsed through about 10-12 recipes for Hot Pepper Mustard and the majority of them are not for canning, fridge storage only.

Does that help answer your questions?


    Bookmark   October 16, 2012 at 11:34AM
Thank you for reporting this comment. Undo
readinglady(z8 OR)

Since the peppers are cooked in the mixture that should pretty thoroughly acidify them. But it's so thick it's hard to imagine 10 minutes would achieve adequate heat penetration. Basically you're just sealing the jars, at least in the larger sizes.

Another issue is taste. All that heat doesn't do any mustard much good.


    Bookmark   October 16, 2012 at 3:20PM
Sign Up to comment
More Discussions
Future Leather Help
I made leather out of some super good tasting berry...
CA Kate
What are Lime Pickles
I found this recipe in Southern Living, which basically...
Roasted Tomato Garlic Soup
I had about 20 - 1 gallon bags filled with tomatoes...
Current Botulism cases
The Oregon State Public Health Lab has confirmed that...
Citric acid - powder or crystal form
I have been making simple jams for years but have been...
Sponsored Products
Serena Pool Float
Grandin Road
Coffee Smart Sleeves - Set of Two
$7.49 | zulily
AHB Aurora Bar Stool - 111103
$159.95 | Hayneedle
Joy Carpets Fruits of the Spirit Kids Area Rug Multicolor - 1549-B
$117.86 | Hayneedle
Home and Garden Spas Hot Tubs & Accessories 6-Person 81 Jet Spa LPI81LA
Home Depot
Limelights Lamps 15 in. Pink and Leopard Fun Prints Table Lamp LT3000-LPD
$16.99 | Home Depot
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™