Hot Pepper Mustard

Recipe View Prepare the Peppers (15 minutes): Carefully remove the seeds from the banana peppers. Roughly chop the peppers and transfer them to a blender or food processor. Process until you achieve a smooth puree. Pour the vibrant pepper mixture into a large, heavy-bottomed pot.

Recipe View Combine and Heat (10 minutes): Stir in the sugar, prepared yellow mustard, apple cider vinegar, honey, and salt into the pepper puree. Place the pot over medium-high heat and bring the mixture to a vigorous rolling boil – a boil so intense that it persists even with stirring.

Recipe View Thicken the Mustard (5 minutes): In a separate medium bowl, whisk together the all-purpose flour and cold water until completely smooth and free of lumps. Gradually pour this slurry into the boiling pepper mixture, whisking constantly to prevent any lumps from forming. Continue to boil, stirring without pause, for approximately 5 minutes, or until the mustard has thickened to your desired consistency.

Recipe View Jarring (20 minutes): Carefully pour the hot pepper mustard into sterilized pint jars, leaving about 1/4 inch of headspace at the top. Use a clean knife or thin spatula to gently run around the inside of each jar to release any trapped air bubbles. Thoroughly wipe the rims of the jars with a clean, damp paper towel to ensure a proper seal. Place the sterilized lids on top of the jars and screw on the rings tightly, but not excessively so.

Recipe View Water Bath Processing (30 minutes): Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a rolling boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced about 2 inches apart. Add more boiling water to the pot, if needed, to ensure the jars are covered by at least 1 inch of water. Return the water to a rolling boil, cover the pot, and process the jars for 5 to 10 minutes, depending on your altitude (consult canning guidelines for specific processing times).

Recipe View Cooling and Sealing (12-24 hours): Carefully remove the jars from the stockpot using the jar lifter and place them on a towel-lined surface, spaced several inches apart. Allow the jars to cool completely, undisturbed, for 12 to 24 hours. As the jars cool, you should hear a popping sound as the lids seal. After the cooling period, test the seal of each jar by pressing down on the center of the lid with your finger. If the lid doesn't flex or move up and down, it is properly sealed. Remove the rings from the sealed jars for storage and store them in a cool, dark place.