Hot Pepper Mustard Relish Food

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.

HOT PEPPER MUSTARD

Steps:

• Wash peppers and place in blender with vinegar.
• Blend until peppers are ground fine.
• In a saucepan, combine pepper/vinegar combination with salt and water.
• Cook until peppers are tender.
• Strain through cheesecloth and return liquid to large boiler.
• In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
• Stir well, making a paste.
• Add to boiler and cook over low heat until everything is blended well.
• Slowly bring up to a boil, stirring constantly.
• It will stick if it is not stirred constantly.
• It will thicken as soon as it gets to a boil.
• Turn off and dip into prepared jars.
• Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
• I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
• Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
• Turn upright after 5 minutes and allow to cool completely before moving.

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! :).

MUSTARD RELISH

Steps:

• Peel and seed cukes and finely chop.
• Finely chop onions and peppers.
• Place in a colander and drain for 1 hour-squeeze and toss into a large pot.
• Add vinegar, mustard, horseradish, salt, celery seed and ginger.
• Add pectin and mix WELL.
• bring to a full rolling boil and all the sugar.
• Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also.
• Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space.
• Process for 10 minutes at altitudes up to 1000 feet.

HOT PEPPER RELISH

Steps:

• Put peppers and onions through food chopper, or chop in water in blender and drain.
• Place in 6 quart kettle.
• Add salt; cover with boiling water.
• Let stand 10 minutes.
• Drain and discard liquid.
• Add vinegar and sugar to vegs.
• Bring to boil, simmer 20 minutes.
• Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
• Wipe jar rim, adjust lids.
• Process in boiling water bath 15 minutes.
• Start to count processing time when water in canner returns to boiling.
• Remove jars.

HOT & SWEET PEPPER & ONION RELISH

Steps:

• Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
• Finely chop peppers & onions, by hand or food processor.
• Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
• Can be put in containers for fridge or canned.
• If you are canning, 10 minute minimum water bath, so cans are sealed properly.
• Use for meats, on cream cheese & crackers, or just use you imagination.

THE BEST RELISH I'VE EVER HAD

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.