Hot Pepper Butter Mustard for Canning
Spice up your pantry with this irresistible Hot Pepper Butter Mustard, a tangy, sweet, and spicy condiment that’s perfect for canning! This vibrant recipe features the bold flavors of pureed hot banana peppers, paired with yellow mustard, vinegar, and a touch of sweetness from granulated sugar. Thickened with a simple flour slurry, it achieves a luscious, spreadable consistency that’s ideal for sandwiches, burgers, or dipping. Easy to whip up in just an hour, this homemade hot pepper mustard is water-bath canned for long-term storage, making it a fantastic way to preserve the summer harvest. Whether you’re a canning enthusiast or just looking for unique ways to elevate your meals, this crowd-pleasing recipe is a must-try!
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Recipe Information
Ingredients
- 36 medium Hot banana peppers
- 3 cups Vinegar (5% acidity)
- 5 cups Granulated sugar
- 1.5 cups Yellow mustard
- 1 cup All-purpose flour
- 1 cup Water
- 3 teaspoons Salt
Instructions
Wash and remove the stems and seeds of 36 medium hot banana peppers.
Using a food processor, puree the peppers until smooth. If needed, add a small amount of vinegar to assist with blending.
In a large pot, combine the pureed peppers, 3 cups of vinegar, 5 cups of sugar, and 1.5 cups of yellow mustard. Stir well to combine.
In a separate bowl, whisk together 1 cup of all-purpose flour and 1 cup of water until smooth to create a slurry.
Slowly stir the flour slurry into the pot of pepper mixture to thicken it.
Add 3 teaspoons of salt to the pot and mix thoroughly.
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.
Once boiling, lower the heat and simmer for 5–10 minutes until the mixture has thickened.
Prepare jars and lids by sterilizing them in boiling water for at least 10 minutes.
Carefully ladle the hot mixture into the sterilized jars, leaving 1/4 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth and apply the lids and bands until finger-tight.
Process the jars in a boiling water bath for 10 minutes, adjusting for altitude if needed.
Remove the jars from the water and let them cool on a towel or cooling rack for 12–24 hours. Check for proper seals before storing.
Nutrition Facts
Calories |
4924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10911 mg | 474% | |
| Total Carbohydrate | 1204.3 g | 438% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 1049.5 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5429 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
