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    You are in: Home / Recipes / Jack Daniel's Hot Mustard (For Canning) Recipe
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    Jack Daniel's Hot Mustard (For Canning)

    1/1 Photo of Jack Daniel's Hot Mustard (For Canning)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Feisty's Note:

    A sweet, spicy, smoky mustard that's got just the right amount of kick to it. This is something I made up from a combination of a few mustard recipes, and we really enjoy it. The chipotle powder gives it a unique twist that the other mustards don't have. NOTE: As mentioned by some reviewers, flour is not safe for canned products. Some cooks, myself included, have used flour in canning for years with no bad results. Please be your own judge here.

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    Ingredients:

    Yield:

    half pi ...

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.

    Ratings & Reviews:

    • on August 14, 2009

      55

      This turned out really good! I'm sure it would've been even better had I had some chipotle powder to go in it :(. I halved the recipe, used honey for half the sugar, used fresh jalapenos for the canned, and regular Clear Jel for the flour (if you use Clear Jel---use LESS THAN 1/2 of the amount of Clear Jel in place of the amount of flour it calls for in a recipe). Mine was TOO thick while still hot so I knew it'd only get thicker as it cooled..so I kept adding more water and vinegar to get the right consistency, also it tasted a bit too sweet so I added more salt. The end result is terrific and very addictive! I got 4 half pints plus enough to refrigerate and eat on for a couple days! Thanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2008

      I want to make this to give as gifts this holiday season, but I agree with the comment about the flour not being added. So, my question is this.....how much clear-jel equals 1 cup of flour for thickening purposes? Clear Jel will work with this......thanks, Janet

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2008

      The recipe may be OK except for the 1 cup of flour. The US Govt. says no flour in canned products as they break down or interfier with heat transmission needed to make product safe. It should either be left out or thickened with something like Clear-Jel, or similar commercial product, that is approved for canning. Regards Jim

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Jack Daniel's Hot Mustard (For Canning)

    Serving Size: 1 (3232 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 696.6
     
    Calories from Fat 38
    58%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 5383.2 mg
    224%
    Total Carbohydrate 145.4 g
    48%
    Dietary Fiber 4.9 g
    19%
    Sugars 127.0 g
    508%
    Protein 5.9 g
    11%

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