Banana Pepper Mustard
(can use as a glaze on ham)

1qt. Prepared Mustard
1 qt. (4 cups) Cider Vinegar
9 Tbsp. Cornstarch (? Guar Gum here I wonder?)
6 Cup Sugar (use Stevia here)
40-50 Banana Peppers (Chopped very fine)
"REMOVE SEEDS OR MUSTARD WILL BE VERY HOT"

Combine Mustard, 3 Cups Vinegar, Sugar, and Peppers in a 4 qt. Dutch Oven or stock pot..
Bring to a Boil over Medium Heat, (stirring almost constantly).
Mix Cornstarch with remaining 1 Cup of Vinegar.
Slowly Stir into Mustard Mixture until thickened.
Remove from Heat and Seal in Hot Jars.

Oh and it's great for pretzel dipping!

Here's another kinda like this one...............

Hot Pepper Butter (Mustard) for Canning

Yield: 8 pints

- 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

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.

The only "approved" thickener is Clear Jel. Cornstarch is specifically listed as a no. The Guar Gum is an unknown - never tested. In lieu of thickening prior to canning, if one doesn't want to use Clear Jel then any thickeners are added after opening the jar.

AFAIK there are only 2 approved recipes that allow for using prepared mustard in canning.

Personally I wouldn't have any problems with the first recipe simply because of all the vinegar in it but both the prepared mustard and the cornstarch will break down in processing and separate so I'd use Clear Jel instead if I was going to make it. I'd pass on the second recipe given all the flour.

But both recipes are what I call "niche" recipes - complex ingredients with minimal use and appeal - so it is difficult to justify the supplies cost and time of making them. Especially with all the needed substitutions when they can so easily be made for fresh use or fridge storage. JMO

Dave

I can see a use for a recipe like this IF I was inundated with peppers and looking for a way to preserve them beyond the usual canning/pickling. Pepper mustard would be a nice addition to a gift basket with homemade sausage and crackers or bread sticks, etc.

However, I wouldn't go buy peppers to make this when, as Dave said, it's easy to make when needed and would keep quite some time in the refrigerator.

I would be interested to know the source of the recipes as well.

Deanna