Hot & Sweet Mustard, A Delicious Canning Recipe
44 hot peppers, I use a mix of hot peppers for this recipe
1 quart prepared yellow mustard
1 quart cider vinegar
6 cups sugar
1 1⁄4 cups flour
1 1⁄2 cups water
1/2 tsp salt
latex gloves or non latex gloves
canning jar lifters
Seed and chop peppers with latex gloves on! About every 5 peppers, I leave the seeds in. In a large pot mix all ingredients together.
Once you have everything mixed together, bring to boil, let boil for 24 minutes. You have to stir every several minutes once the ingredients are mixed in the pot. Be sure to stir the pot on the bottom, so it does not burn.
The mix might not seem so thick, but remember it thickens in the jar.
Ladle into hot, sterilized jars, be sure to use the canning funnel! Cap with hot lid and ring. Place jars in large pots then fill with hot water, place on stove and bring to boil. Once water is boiling, let jars boil for 10 minutes, remove with canning jar lifter, set on counter and let cool completely. After about 10 minutes, you will most likely hear the lids popping / sealing.
**Any lid that did not pop / seal, enjoy the mustard within a week. NO do not reboil!!
**Once you start prepping the peppers you can place the jars and lids in a dishwasher and set to one hour cycle. The jars will be hot and ready by the time you go to fill with mix. Also, if you aren't too quick in the kitchen with prepping, place the jars on a cookie sheet and place in oven on lowest temp to stay hot until you are ready to fill jars.
**This recipe is so delicious, if you have the time and peppers, double the recipe!! This is a splurge recipe for me on the weekends, a little bit of mustard with celery and cucumbers, YUM!