Best Hot Pepper Honey Mustard Butter For Canning Recipes

Hot Pepper Mustard Recipe image

Provided by oldworldgardenfarms

Number Of Ingredients 8

40 medium-large banana peppers
4 hot peppers, optional for additional heat
1 quart of prepared yellow mustard
1 quart of apple cider vinegar
1 1/4 cup all-purpose flour
5 cups white sugar
1 1/2 cup water
1 teaspoon Kosher salt

Steps:

Seed and chop peppers into fine pieces. *We use the Hamilton Beach Food Processor to complete this task in a fraction of the time.
Place peppers in a large stockpot. Add the remaining ingredients and stir.
Bring mixture to a boil, stirring constantly. Boil for 5 minutes. Continue to stir to prevent the mixture from sticking to the bottom of the pan.
Place in warm, sterilized pint jars, leaving 1/4 inch headspace. Wipe rim and add warm lid and finger tighten the ring. Place in hot water bath and process for 10 minutes (adjust for altitude).

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

Hot Pepper Mustard image

Provided by sunnie

Time 50m

Yield 144

Number Of Ingredients 8

40 banana peppers (5 inches long), stems removed
4 cups prepared yellow mustard
5 cups white sugar
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
1 ½ cups all-purpose flour
1 cup water

Steps:

Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

Nutrition Facts : Calories 50.4 calories, Carbohydrate 11.4 g, Fat 0.4 g, Fiber 1 g, Protein 0.8 g, Sodium 130.5 mg, Sugar 9.4 g

Hot Pepper Butter (Mustard) for Canning Recipe - (4.3/5) image

Provided by cwyorkiex3

Number Of Ingredients 8

Peppers as follows:
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
36 large banana peppers or 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! :).

Hot Pepper Butter (Mustard) for Canning image

Provided by CrazyCyndi

Time 5m

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! :).