evelyn horsley Recipe

Hot pepper Mustard

By evelyn horsley evelynhorsley


Recipe Rating:
 1 Rating

evelyn's Story

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.com/...ml
Also chickensintheroad.com/...er-butter-2

Ingredients

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
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)

Directions Step-By-Step

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.