Hot Pepper Mustard
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.
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Equipment
- Water bath canner with rack
- 16 Half pint canning jars
- 16 Canning lids and bands
- Funnel
- Jar lifter
- Stockpot
- Food processer
- Timer
- Measuring cups and spoons
Ingredients
- 30 large Hot banana peppers
- 1 quart Prepared yellow mustard
- 1 quart Apple cider vinegar
- 1 cup Clear jel
- 5 cups White sugar
- 1 1/2 cups Water
- 1 tsp Salt
Instructions
Preparation:
- 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
Servings: 16 half pints
Calories: 10kcal
