HOT PEPPER MUSTARD BUTTER RECIPES

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HOT PEPPER BUTTER (MUSTARD) FOR CANNING RECIPE - FOOD.COM



Hot Pepper Butter (Mustard) for Canning Recipe - Food.com 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!!

Total Time 5 minutes

Prep Time 0S

Cook Time 5 minutes

Yield 8 pints

Number Of Ingredients 7

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! :).

Nutrition Facts : Calories 851.2, FatContent 6.7, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 1756.8, CarbohydrateContent 190.7, FiberContent 16.1, SugarContent 157.9, ProteinContent 13.1

HOT PEPPER MUSTARD BUTTER | MIDWEST LIVING



Hot Pepper Mustard Butter | Midwest Living image

Thanks to the thickener Clear Jel (available online), this unusual sandwich spread has a luscious, creamy consistency. If you want a milder taste, use 4 ounces hot peppers and 4 ounces mild peppers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Provided by Midwest Living

Categories     Food

Total Time 1 hours 5 minutes

Prep Time 50 minutes

Yield 7 4-ounce jars

Number Of Ingredients 7

9 hot banana peppers* (about 8 ounces)
1 cup yellow mustard
1 cup white distilled vinegar
1?½ cups granulated sugar
1 teaspoon salt
? cup warm water
? cup regular Clear Jel® (not instant)

Steps:

  • Remove stems from peppers. Place peppers in a food processor; cover and process until ground.
  • In a 4-quart pot, combine the ground banana peppers, mustard, vinegar, sugar and salt. Bring to a full rolling boil over high heat, stirring occasionally.
  • In a small bowl whisk together water and Clear Jel until no lumps remain. Stir into boiling pepper mixture. Return to a full rolling boil, stirring constantly. Cook for 1 minute. Ladle hot mixture into hot, sterilized 4-ounce canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks until set.

Nutrition Facts : Calories 31 calories, CarbohydrateContent 7 g, SodiumContent 93 mg, SugarContent 6 g

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