Hot Pepper Honey Mustard Butter For Canning Food

HOT PEPPER BUTTER (MUSTARD) FOR CANNING

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 MUSTARD BUTTER

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.

HOT PEPPER BUTTER (MUSTARD) FOR CANNING RECIPE - (4.3/5)

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 HONEY MUSTARD BUTTER FOR CANNING

Steps:

• Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
• Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
• Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.

HOT PEPPER MUSTARD

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.

HONEY MUSTARD-CANNING RECIPE

Steps:

• In the top of a double boiler over simmering water combine all the ingredients, stirring until smooth and well combined.
• Continue to cook for 10 minutes or until thick and smooth.
• Pour into clean, hot sterile jars and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.

HOT PEPPER BUTTER

Steps:

• Grind Peppers with seeds in a food processor (do not drain the juice) Mix the ground peppers with the rest of the ingredients, bring to a boil. Turn off heat. In a shaker container mix 3/4°C Flour to 1 Cup water - Stir into mixture. Fill jars and seal!
• WARNING - WHEN CLEANING THE PEPPERS OR EVEN WORKING WITH THE PEPPERS WEAR GLOVES - THE PEPPER BURN LASTS A LONG TIME!
• I usually get 6 - 8 pint jars out of a batch.

JACK DANIEL'S HOT MUSTARD (FOR CANNING)

Steps:

• Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot.
• Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.
• Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat.
• Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.

HOT PEPPER BUTTER

Steps:

• Seed, devein and grind peppers.
• Cover with vinegar, salt and water.
• Bring to a boil and simmer while you get the rest of the ingredients ready.
• Mix sugar, flour, dry mustard and yellow mustard.
• Add to pepper mixture.
• Stir well and cook until thick and bubbly.
• Fill jars, put on lids and turn upside down for 5 minutes then turn them right-side up and let them seal.