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hot pepper mustard

Posted by ahbee01 z5 OH (My Page) on
Tue, Oct 16, 12 at 11:01

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!

Follow-Up Postings:

RE: hot pepper mustard

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.


RE: hot pepper mustard

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?


RE: hot pepper mustard

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.


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