Hot pepper Mustard

Hot pepper Mustard Recipe
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Ingredients

36 md banana peppers, 30 hot 6 very hot it's up to you, i only had fresh sweet peppers so i used 5 cups chopped sweet and 2 cups chopped store bought banana hot peppers
32 oz apple cider vinegar, can also use white
32 oz yellow mustard, store bought prepared
5 c white sugar
1 Tbsp canning salt
2 c cold filtered water
1 c clear-jel (ordered on line or from an amish store)
Pinched by JGSR, and 99 more.
Lightly Salted
franklin furnace, OH (pop. 22,006)
evelynhorsley
Member Since Nov 2010
 
 
 
 
 
 
evelyn's Notes:

I have been searching for a Hot Mustard Recipe for some time I think I have found a keeper it was given to me in a canning group by a lady named Anna Nichols from Dover Ohio she said she got it from an Amish lady. You can adjust the heat to your liking by the amount of HOT peppers you use.
Hope you try it you will LOVE it!
Here is also a link to the recipe posted by Thyme Square Gardens she posted it for me too thymesquaregarden.blogspot....
Also chickensintheroad.com/farm-...

 

Directions

1
WARNING: Always use protective gloves and mask when working with HOT Peppers to avoid chemical burns.

Chop Peppers finely. I rough chopped them and then put them into my food processor.
2
To a large no reactive pan add ground up peppers Vinegar, Salt, Mustard, Sugar. Stir well~!
Bring mix to a boil then boil for about 5 minutes stirring with a wooden spatula, making sure mixture does not scorch.
3
Mix cold water and Clear-Jel in a bowl or large measuring cup.
Turn off heat~! Wisk in Clear-Jel to mixture.

At this point I use my immersion blender and blend until smooth, that will be up to you if you like it smooth or chunky! Mixture might seem thin but it will thicken up after it processes in BWB and it cools.

You can adjust the heat of your mustard by the banana peppers you use. If you like it milder use more sweet peppers and less hot peppers.
4
Quickly ladle into HOT sterilized jars, I left 1/4 inch head space my original instructions didn't give a head space measurement. Clean rim of jar and put lids and bands on finger tight. Process in boiling water bath for 20 minutes, after 20 minutes in BWB turn off heat and let set in canner for 10 minutes before removing.

When removing from canner I hold a sauce pan under the jar in case it might burst from the cold air or could have been cracked during processing. Place a towel on counter or table and place jars on it until the jars have cooled.
5
After 24 hours remove bands, in a clean sink or wash pan make a bath of mild soapy cool water with a splash of vinegar , rinse and dry or let air dry, then store in cool dark place. Drop your bands in the same water and swish around and remove any sticky syrup that might have leaked on them. Rinse and dry for next use.

I adjusted the canning instructions and one of the ingredients to this recipe.
6
Be aware that the color of your Hot mustard will be affected by the kind/color of peppers you use. As well as the spices. If you look closely at my picture in the two groups of Hot Mustard you can see a color difference, The jars on the left are from a recipe where I added the spices and brown sugar. The jars on the right are from this recipe the original recipe.
Comments

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user evelyn horsley evelynhorsley
evelyn horsley [evelynhorsley] has shared this recipe with discussion groups:
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DRamsey
Jul 30, 2012
I love making hot pepper mustard!!!!!!! Great post!
evelynhorsley
evelyn horsley evelynhorsley
 
 
 
 
 
 
Jul 30, 2012
Thanks Dana I have never made it before, I tweaked the recipe and added spices I will post that recipe soon.
DRamsey
Jul 30, 2012
I make one and I have mine posted. I just love the flavor of hot mustard plus making you own saves so much money and makes great gifts!
evelynhorsley
evelyn horsley evelynhorsley
 
 
 
 
 
 
Jul 30, 2012
I'll check it out I have been looking for a recipe. I didn't see your let me go look.
DRamsey
Jul 30, 2012
It is really good. I have one jar left so maybe I will take a picture of that so you can see the color. The picture posted shows the mustard as being green and I think that is because only green peppers were used. I mix mine up and love the hot banana idea! Love those things! I stuff them with saurerkraut and then pickle them. Yummo! My sons go crazy over them!
karlyn255
Jul 30, 2012
Do you have the link to the amish store you ordered from
user Stormy Stewart karlyn255
Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
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evelynhorsley
evelyn horsley evelynhorsley
 
 
 
 
 
 
Jul 30, 2012
Stormy my brother brought me some Clear-Jel recently from a Youders near him. But a friend found a store in PA that she bought soem on line here is also a place people are getting clear-jel www.barryfarm.com/thickener... Also if you purchase it make sure it is "cook" not instant the instant is for cold things like instant puddings. The cook kind is for canned relish, canned pie fillings and sauces etc. I will see if I can get the address for the store in PA. It seems shipping is an issue so maybe if you went in with someone that would help. I just bought 10 pounds and I know that sounds like a lot but it keeps for a couple years if you keep it in a sealed container.
karlyn255
Jul 30, 2012
Thank you Evelyn, got the link saved. I was looking for morton salt cure
evelynhorsley
evelyn horsley evelynhorsley
 
 
 
 
 
 
Jul 30, 2012
Hey I have some Stormy I just got it how much you need I had to buy 12 pounds LOL Found mine on amazon I am going to make the Pepperoni recipe here is the link www.tammysrecipes.com/tammy...
evelynhorsley
evelyn horsley evelynhorsley
 
 
 
 
 
 
Jul 30, 2012
Stormy also another link this is a really good place to get spices I had already ordered my curing salt before I found out about it but I did order canning spices and I am very pleased with them. www.butcher-packer.com

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