Hot Pepper Butter (Mustard) for Canning

Hot Pepper Butter (Mustard) for Canning created by Bobby H.

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!!

Ready In:
5mins
Yields:
Units:

ingredients

directions

  • 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! :).
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RECIPE MADE WITH LOVE BY

@CrazyCyndi
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@CrazyCyndi
Contributor
"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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  1. pemurren
    We made a big batch using peppers we had ground and frozen as the season progressed.. Our end result has a bitter aftertaste that makes it inedible!!!! We have tried to research a fix . Very willing to open everything up tweak and re- processing does anyone have experience or advice on what we could try to fix it? what may have gone wrong?
    Replies 1
  2. Bobby H.
    Hot Pepper Butter (Mustard) for Canning Created by Bobby H.
    Reply
  3. sandielkb
    I have made this several times and we love it. I have made it using 40 red peppers one year I had an abundance of peppers. As stated it can be used many different ways. Just To let you know it doesn’t taste like mustard .
    Reply
  4. Guy T.
    With this amount of vinegar i don't see why you would need a water bath. Anyone skip the water bath?
    Replies 1
  5. Lynne M.
    I posted this on a canning web site after making it for years and they went ballistic on me for using flour. Is this a safe recipe since it has flour in it for canning? I made it for maybe 3 years or more but they had me wondering!! Any advice would be appreciated!
    Replies 3
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