Canning Amish Hot Pepper Mustard

Amish Hot Pepper Mustard

Hot but Sweet!!! Our good garden friend Anna Gayle shared this recipe that had been given to her by her Amish friend. The best recipes are always the ones that are passed down!

I had never thought about canning mustard before until I read the recipe. I knew right away it was going to be one of those things well worth putting up. What a wonderful way to use those really hot peppers too! 

For mine, I used some Jalapenos, Serrano's and some heirloom Italians called Friariello Di Napoli. The Italians are a sweet pepper, but I was a little nervous about getting it so hot I wouldn't be able to eat it. Especially since the Serrano's had already turned red and are dangerously hot. 

After the final taste test, I saw that I had made a wise decision by adding the Italians.It turned out so delicious! You could probably accomplish the same thing by substituting a sweet bell pepper or sweet banana peppers. Keep in mind that I didn't remove any of the seeds from the hot peppers and if you had a mind to do that it would turn the heat down a bit. 

Anny Gayle warned me to try and reduce the flour from the original recipe because she thought it made it to thick. Great advice and well taken by me. Her recipe also calls for using a 32 oz. jar of mustard for the base, but I could only find it in a 28 oz. jar at my market, I scaled the recipe to fit the 28 oz. jar size as well as lowering the flour content. 

Jalapenos, Serrano's and Heirloom Italians

The recipe yielded me 4 pint jars to put in the pantry and enough extra to fill the original mustard jar about 3 quarters of the way full to stick up in the fridge for immediate use. That really turned out perfect, because I don't think between Mr. Garden and myself we would eat more than that in a years time. But, I do want to make more while the peppers are coming on and can into half pint jars for gifts this Christmas.

This is really the perfect mustard to serve with a snack tray of hard salami and cheese with crackers. It also comes well recommended with meats like ham and pork. I think it will be great used to baste a fish on the grill too.  I can't wait to try some in a pasta salad dish or even adding a pinch to my deviled eggs. 

Since I had scaled the recipe down for using a 28 oz. jar of mustard, I put what I used in RED for you. I also made a special note under the directions for those of you that might want to use a food processor.

Ingredients

3 Dozen Pepper for 32 oz. jar mustard (30 Hot and 6 Very Hot) (26 peppers for 28 oz.)
Leave seeds in very Hot Peppers (I left all the seeds in)
32oz. Vinegar (I used 28 oz.)
32oz. Mustard (I used 28 oz.)
5 Cups Sugar ( I used 3 3/4 cup)
1 T. Salt (just a pinch less)
2 Cups Tap Water (I used 1 1/2 cups)
1 Cup Flour (I used 1 cup and it made it too thick so next time I am using less flour)

(I used 1/2 cup flour) 

Directions

Chop Peppers finely. Add Vinegar, Salt, Mustard, Sugar. Stir well~! Bring to a boil for about 5 minutes. Mix water and flour in a bowl or measuring cup. Turn off heat~! Add flour mixture. Put into jars. Process for 20 minutes

NOTE

I used my food processor to prepare the peppers.

 I first poured out the mustard into the pot I would be cooking in. 

I then filled the mustard jar with my vinegar, placed the lid on it and shook it up to capture all the mustard left in the jar. 

I then cut the stems from the peppers and quickly cut them into chunks. I placed all the chunks into the food processor and added the vinegar from the mustard jar a little at a time until it was all well blended. It left the peppers in very tiny pieces, almost as specs which is what I was looking for. 

Next I poured it all in the pot with the mustard, sugar and salt and began bringing it to a boil as recommended. 

While the mustard was cooking, I mixed my water and flour together to have it ready.

A special Thanks to a wonderful garden friend Anna Gayle!

Happy Gardening and Happy Canning!

Pammy