Ingredients for Hot Pepper Butter Mustard For Canning
- Prepared Yellow Mustard
- Cider Vinegar
- Sugar
- Flour
- Water
- 1 tablespoon salt
- Banana Peppers
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How to Make Hot Pepper Butter Mustard For Canning
- Seed and finely chop approximately 60 medium-large peppers (adjust to your spice preference) and 10-12 habanero peppers (optional). Wear gloves to avoid skin irritation.
- In a large saucepan, combine the chopped peppers, 2 cups of yellow mustard, 1 cup of unsalted butter, 1/2 cup of apple cider vinegar, 2 tablespoons of honey, 1 tablespoon of salt, and 1 teaspoon of black pepper.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer for 5 minutes, or until the desired thickness is reached, stirring frequently to prevent scorching.
- Carefully ladle the hot mustard into sterilized canning jars, leaving 1/4 inch headspace.
- Wipe jar rims clean, place lids and rings on jars, and tighten fingertip tight. Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a reliable canning guide for accurate times).
- Remove jars from the water bath and let cool completely. You should hear a satisfying 'pop' sound as the jars seal. Check seals by pressing down on the center of the lid; if it doesn't flex, the jar is sealed.
- Once cooled, label and store your delicious homemade hot pepper butter mustard in a cool, dark place. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
631g
Fat
2g
Carbs
63g
