Canning becomes a tradition. So much, sometimes, that I forget some recipes aren’t in everyone’s recipe box. A case in point: this hot pepper mustard.
The idea seems odd, but I’ve become so used to it on our family table at so many different times of the year. We eat this on everything: nachos (amazing!), pizza (don’t give me that look), meat, sides… it just adds an extra pop of spice and flavor. So far, everyone that tries it falls in love. Now, it’s your turn!
Watch how to make this hot pepper mustard
How to Can Hot Pepper Mustard
- 6 cups finely chopped hot peppers
- 4 cups white distilled vinegar
- 3 tsp canning salt
- 2 cups prepared yellow mustard
- ½ cup granulated sugar (or monk fruit sugar)
- 1 cup water
- 7 tbsp clear jel (USDA recommendation) (our family recipe has always used cornstarch without issue)
- Prepare peppers by cutting off the stem end. Remove most of the seeds and pith depending on the heat level you desire. Chop finely in a food processor. Pour into a heavy-bottomed 8-quart stockpot.
- Stir in vinegar, salt, mustard, and sugar.
- Bring to a boil, reduce to a low boil, and cook for 10 minutes.
- While cooking, whisk together the water and clear jel (or cornstarch) and set aside.
- After the mixture has cooked, remove the pepper mixture from the heat and whisk in the prepared water and clear jel (or cornstarch) slurry.
- Return to a boil and continue to whisk until the mixture boils throughout.
- Once boiled, remove and pour into prepared sterilized pint canning jars. Wipe off the rims of jars. Fit with lids and rings.
- Place in a boiling water bath, covering the jars by at least 1 inch of water. Return the water bath to a boil and process for 25 minutes.
- Remove from the water bath and cool on a rack 8-12 hours. Store in a cool dark place.