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    You are in: Home / Recipes / Hot Pepper Butter (Mustard) for Canning Recipe
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    Hot Pepper Butter (Mustard) for Canning

    Hot Pepper Butter (Mustard) for Canning. Photo by Chef #42303179

    1/1 Photo of Hot Pepper Butter (Mustard) for Canning

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    0 mins

    5 mins

    CrazyCyndi's Note:

    Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Peppers as follows

    Directions:

    1. 1
      Seed and chop peppers. (I use a food processor to chop the peppers tiny).
    2. 2
      Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
    3. 3
      Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
    4. 4
      Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

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    Ratings & Reviews:

    • on September 16, 2010

      Just finished making a batch - made 8 full pints perfectly (5 pints & 6 1/2 pints). Used 4 cups of sugar & mixed end-of-garden peppers - red jalapeno, serrano, cayenne, red bananas & fish peppers picked today before our first frost.
      Whooowee - tangy, sweet & spicy all at once! Beautiful too with the red flecks in the yellow base. Thank you so much for posting this delicious recipe. DF had come down with about 2 T of a mustard based sauce with flecks of green jalapeno init - similar taste & texture - I was stumped about the thickener until I found your recipe. She couldn't get the recipe from the fellow who was selling his wife's version. Was a little concerned about the flour but with all the sugar & vinegar (& 30 reviewers who all seemed to do well) I decided to go for it. Will be putting this in Christmas baskets for those who have been nice... mighty nice. Thanks for the keeper CrazyCyndi! ****update - on my third batch since initial review 12/12/09! Crack mustard for sure & very flexible - this batch has 1/2 purchased jalapenos & the rest of my fish, cayenne, giant marconi & a few small carefully deseeded/depithed red Congo Trinidads. The green jalapenos makes the mustard yellow a bit less bright but not unattractive - especially after it is tasted. Thanks again, CrazyCyndi!****

      Addendum - I use the peppers & seeds - 4 cups finely chopped peppers. I also start with the sugar, salt, vinegar & peppers which I bring to a simmer for 5 minutes. Then I add the mustard & the water/flour premixed slurry with an additional 1/2 cup of water. Cook until thickened & then can in sterilized hot jars as direcred. This stuff is MARVELLOUS! I am making CASES of pints because of the begging (folks actually bring their jars back to be able to get more of this stuff LOL!)! Crack mustard is right!

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    • on September 06, 2010

      Can we say Yum? I used a combo of hot banana and about 10 jalapenos w/o seeds and also used 1 cup of honey in place of one cup of sugar. Turned out deelish. Now I'm going to make a half batch with all jalapenos and use the seeds too for hubby, he likes it hot.

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    • on July 18, 2012

      55

      Oh em Gee, this mustard is to die for!!! I'm always looking for spicy mustard recipes because my son in law is a mustard geek, and to be able to can it is just an added bonus. I have a garden full of hot peppers, so I'll definitely be making more. I think next time I won't boil the full 5 minutes because this batch came out a bit thick, almost jelly-like, but it didn't affect the flavor at all. Stirring it before serving seems to fix the problem. Thanks so much for this delicious recipe!!

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    Read All Reviews (40)

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    Nutritional Facts for Hot Pepper Butter (Mustard) for Canning

    Serving Size: 1 (6370 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 851.2
     
    Calories from Fat 60
    83%
    Total Fat 6.7 g
    10%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1756.8 mg
    73%
    Total Carbohydrate 190.6 g
    63%
    Dietary Fiber 16.1 g
    64%
    Sugars 157.8 g
    631%
    Protein 13.0 g
    26%

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