Embark on a journey of flavors that will tantalize your taste buds and add an exhilarating kick to your favorite dishes. In this culinary escapade, I delve into the art of crafting a sensational hot pepper mustard that marries the heat of peppers with the tanginess of mustard, creating a condiment that's both bold and versatile.
Wash the jars, lids, and band in hot, soapy water. Rinse thoroughly
Check jars for any cracks or chips. Discard any that are damaged
Place lids in a small pot of hot (not boiling) water to soften the sealing compound.
Fill canner with enough water to cover filled jars by 1-2 inches
Place jars in canner and allow to heat on stove until ready to use.
Food Preparation:
Seed and remove center vein of hot peppers. Be sure to wear gloves!
Process peppers in a food processor and pulse to a fine chop consistency
Combine all ingredients except peppers and Clear Jel in a large stock pot over medium heat.
Bring the sauce to a simmer, stirring constantly, and slowly whisk in the Clear Jel. Continue to whisk until fully incorporated.
Bring mixture to a boil for 5 minutes while stirring constantly. Remove from heat and add peppers. Combine thoroughly
Filling the Jars:
Place the funnel on top of a jar and fill with pepper mustard leaving the recommended headspace of 1/2 inch.
Use a clean, damp cloth to wipe the rim of the jar to remove any food residue or moisture
Sealing the Jars:
Using a lid lifter or tongs, remove a lid from the hot water and place it on the jar, centering it over the rim.
Screw on the band until it is fingertip tight. Do not overtighten
Processing:
Carefully place the filled jars on the canning rack, ensuring they don't touch each other or the sides of the pot
Bring the water to a gentle boil and cover the canner with a lid
Start the processing time once the water reaches a full rolling boil and process for 15 minutes.
Cooling and Testing the Seal:
After the processing time is complete, turn off the heat and carefully remove the lid from the canner.
Allow the jars to sit in the canner for 5 minutes before using a jar lifter to carefully remove them from the water.
Place the jars on a clean kitchen towel or a wooden surface, cover with a clean towel, and let them cool undisturbed for 24 hours
As the jars cool, you may hear the lids "ping" or pop. This is a good sign that the jars are sealing!
Sealing the deal: Properly sealing and storing your jars:
Once the jars have cooled for at least 24 hours, carefully remove the bands. Gently press down on the center of the lid with you finger. A properly sealed jar should be slightly concave and should not flex or move when pressed.
Notes
Calories are per teaspoon
Keyword canned hot pepper mustard, hot banana peppers, hot pepper mustard