Hot pepper Mustard
|36 medium||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|
Have you considered Holland House
|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)|
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....
Chop Peppers finely. I rough chopped them and then put them into my food processor.
Bring mix to a boil then boil for about 5 minutes stirring with a wooden spatula, making sure mixture does not scorch.
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.
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.
I adjusted the canning instructions and one of the ingredients to this recipe.