Ok, I've been canning for 2 weeks straight! I put up lots of goodies for winter and I've lost count now how many batches of this sweet/hot pepper butter I've made. I've given away a few jars to friends and family and have had several requests for the recipe, so here it is...
You won't find this recipe in the Ball Blue Book. My guess is that they don't approve of it because it contains flour as a thickener. I've made hundreds of jars of this and have yet to have had any go bad. My dad loves this stuff and if you could can it in gallon jars, he'd be all for it!
It is the perfect dipping mustard. We like it with cheese and summer sausage, on ham or turkey sandwiches, for dipping pretzels and it also makes a great glaze for a baked ham or venison roast.
I originally got this recipe from a lady at my dad's church. My dad then ran over to Ohio and bought a bushel of U-Pick hungarian hot wax banana peppers and begged me to make him a lifetime supply of mustard. The original version was a little too flaming hot and salty for our tastes, so I've tweaked it a bit and clarified the directions a little. Here's my version...
(UPDATE: 08-02-11 -- I have later come to learn that using flour as a thickener is considered a big no-no according to official canning standards (as per BBB and University Ag. Extension agents.) I will tell you that I have made many batches of this mustard and have never had any trouble with it. Also the older lady from my dad's church who gave me the recipe has been making it for years.
Clear-Jel (Cook-Type only, instant will not do) is considered the only acceptable thickening agent for canning. The concern is that the flour may inhibit the jar from heating thoroughly all the way through. I do not recommend making this in quart jars, for this reason. If you do choose to make this recipe, I just want you to be aware of this issue and be sure that you process your jars properly and for the recommended length of time. You may want to try it with the Clear-Jel (Cook-Type) to be on the safe side.)
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(UPDATE: 10-16-14 -- I just canned up two batches today using the Clear-Jel (Cook-Type) instead of flour. It takes less Clear-Jel than flour to thicken. 1/2 to 3/4 of a cup is plenty. The consistency is just as nice as flour and actually tastes a little better I think.
I bought a new rack for my BWB canner and since it doesn't have dividers, I can fit 13 half-pints into one batch. That still leaves about 6 half-pints more in the pan, so either leave it on a low setting to wait or you could divide the measurements of the batch in half. I ended up with 36 half-pints of pepper butter. Guess that will be what everyone is getting for Christmas this year.)
Hot Pepper Mustard (Butter)
(yields about 7 pints)
- 4 quarts chopped hot and/or sweet banana peppers (3.3 lbs or about 36 large peppers)
- 1 qt. vinegar
- 1 qt. prepared yellow mustard (don't go cheap, get a good quality mustard)
- 4 c. sugar
- Clear-Jel (Cook-Type) -or- 1&1/4 c. flour
- 2 tbsp. salt (optional; I use 1 tbsp.)
1. Wearing vinyl gloves, cut up and deseed/devein the peppers. Remove stem and blossom ends and cut into large chunks. You can toss in some of the seeds if you want it really hot. I go about 50/50 on the ratio of hot and sweet banana peppers. This gives it a kick without burning your tongue off!
I also like to take a few dark red peppers aside and chop them by hand before adding to the pot. They look really nice suspended in the golden yellow of the mixture.
2. Puree the peppers in a blender using some of the vinegar.
3. In a large pot, combine all ingredients except the flour.
4. In a small bowl, add enough water to the flour to make a smooth paste. Be sure to work all the lumps out.
5. Add flour paste to the mixture.
6. Simmer over medium heat until thickened, stirring occasionally to prevent sticking.
IMPORTANT -- Try not to let the mustard boil as this will incorporate air bubbles into the mixture. Air bubbles are the number one cause of the mustard boiling out of the jars in while in the water bath. If you think it looks bubbly, let it sit awhile on the lowest heat setting until they are gone. Stir gently.
7. Pour into hot jars leaving 1/2" headspace. Wipe rims and place lids. Hot water bath 15 minutes for pints and half-pints.
Enjoy!
I made a bunch of half-pints to give as Christmas gifts. I try to can something special every year just for that purpose.
Well, now I am on to green beans. I picked 5 gallons this week. I am loving my Nickell heirloom pole beans I got from Sustainable Mountain Agriculture, Inc. They are so tender and flavorful. I am saving seeds for trading and may do a giveaway later on.
The garden is close to finishing up. I have a few fall crops to put in yet. I am getting ready to till the main garden up and plant it to buckwheat for my bees (who are doing great, btw.) August is really my busiest time of year!
I also mk this mustard and I use flour for thicken as well and have never had any prblems. The ONLY prblm I have is EVERYONE wanting me to mk it for them....lol
ReplyDeleteI've had that same problem too. ;) I continue to make it with the flour as well.
ReplyDeleteMy husband swears by this recipe and everyone begs him for it.
ReplyDeleteDoes anyone have the original lady's hot and salty version? Before the recipe was tweeked? Any help is appreciated.
ReplyDeleteThis is the original recipe. Just add the full two tbsp of salt if you want. She also went half and half on the peppers. You can always go hot all the way, if you dare... ;)
DeleteDoes this get thicker after it cools?
DeleteI just came across your page and my heart almost sank when I saw your comment regarding not using flour as a thickening agent. In the USDA's official Complete Guide to Canning, Guide 6, Preparing and Canning Fermented Foods and Pickled Vegetables, they in fact use flour in their recipes. I am entering my relish our state fair and I am curious where you saw this? I have searched with no luck. Thank you!
ReplyDeleteThat is an interesting point you have there, Marge. I do see that one recipe for Pickled Corn Relish in the USDA guide ( http://nchfp.uga.edu/ ) which mentions adding up to 1/4c. flour mixed with an equal amount of water into a paste if desired. It was however the only recipe I found after searching their site and the guide #6 PDF for the word "flour".
DeleteIt has been a few years, so I can't remember now who broke the news to me on this. I did question it initially and I researched quite a bit online at the time which led me to make the edit. There are no officially tested sources that I am aware of for a Hot Pepper Butter recipe and the original recipe did call for significantly more flour at one and 1/4th cups per batch, so that may have had something to do with it.
My 2008 copy of the BBB avoids the topic of both flour and cornstarch as thickeners entirely, by either omitting those recipes that called for it in previous editions or confining them to the freezer section (i.e. apple pie filling). It is certainly not recommended to add any thickeners to a recipe as an improvisation or to change any listed amounts since it may affect processing time and heat penetration. After a little digging, I do see that there are also a few other lab tested relish recipes out there using a small amount of flour that have been ok'd, mostly from Canadian sources.
Like I said above though, I wasn't really deterred from using the flour, since this recipe has been safely made by me many times and I trusted the source I got it from. I am unable to recommend it to others though without the disclaimer that flour is not officially tested as safe in this recipe. Being untested, they may not like the Clear Jel in there either, now that I think of it. I was new to blogging at the time and perhaps now with experience I would avoid posting the recipe altogether just to be on the safe side. I have found the same recipe many other places on the internet though, just none "tested and approved". The closest lab tested recipe I could find today was for Hot Pepper Relish ( http://nchfp.uga.edu/how/can_06/hot_pepper_relish.html ) using 8 lbs. of coarsely ground up peppers to 2.5 cups of vinegar. My Hot Pepper Butter recipe uses 3.3 lbs. of peppers to 4 cups of vinegar which is nearly four times more acidic.
Since I later tried it with the Clear-Jel, I do now prefer the consistency of it made that way. The flour has a tendency to clump up sometimes and I would have to pick them out with much aggravation. From what I understand, the scientific reasoning behind it is that flour affects the density of the product and it is possible that it may not heat uniformly throughout. Another thing with the cook-type Clear-Jel is that it does not thicken entirely until it is out of the canner and cooling down.
The best information I was able to find on all of this today was at http://www.healthycanning.com/flour-and-corn-starch-use-in-home-canning/ She has well-cited sources for her info. If you are using a USDA recipe, I'm sure your fair entry will be just fine. Good luck and I hope you get your blue ribbon! :)
Hi everyone, i may have a solution for those of you that wish to continue to use flour. Bake your dry flour to kill anything that may grow in it. I bake my flour for the kid's edible cookie dough. I would think this would allow for the pint or smaller size jars to be safe. I do agree that this recipe has been fine for the ladies who made it but as a precaution I thought I would mention it. Thanks, we love this mustard!!!
DeleteThanks for the tip, Amy!
DeleteAs a celiac, I cannot use flour in the recipe. I revert to xanthan gum.
Deletemade this last night with Hungarian hots absolutely amazing flavor. brought some into work and have had several people offer to pay me for them.
ReplyDeleteI am on my second batch of this, leaving all the seeds in this time to make it hotter for my husband. we just love it.I have given some jars out and all said they are ready for more. I used hungarian wax, jalepeno& red serano peppers. When I made my flour mixture, I just used my processor to make sure of no lumps, plus it gets the rest of the pepper mixture that might still be in the processor. Thanks for the recipe, it is a keeper for sure (:
ReplyDeleteI made a batch last summer with the last of my pepper crop; a combination of hot and mild banana, tobasco, medium and hot jalapeno, cayenne and a couple poblanos. I roasted all the peppers on an open pit bbq grate and the flavor was out of this world. I did not use flour but did use a crock pot without the lid. I let it cook on low to allow the liquid to evaporate until it was the consistency I wanted. It was the most loved product of the homemade gift baskets I gave during the holidays. I know this recipe will be a staple for late summer processing for years to come. Thank you for sharing.
ReplyDeleteAwesome! That would sure take it up a notch. I'm going to have to try that.
DeleteWhen you made it in the crockpot, how long did it take, and did it reach a spread-like consistency?
DeleteHi there, I cam across your recipe on pinterest and I want to try it for my husband. I however do not like mustard, so I was wondering if there is a certain kind I should get? You said to get a good quality, but is there a certain flavor or something to use? Thank you.
ReplyDeleteI'd get a brand name like French's or such. I made a batch with a store brand once and found the flavor was not as good.
DeleteSince clear gel typically has to be combined with other dry ingredients how and when do you add it. Adding it at the end would be one big lump!
ReplyDeleteSorry, I didn't think to be more specific on that. I used 1/2 cup Clear-Jel and stirred enough water into it to make a thin paste, then whisked it into the mustard/pepper mixture in step 5. I guess you could combine it with the sugar first before adding to the pot as well.
DeleteInstant Clear Jel is added to dry ingredients. What you want is the cook-type Clear Jel, which is mixed with a liquid and added before the pepper mixture is simmered.
DeleteYes! You are right, cook-type is what you want. I looked back and see I didn't specify that in the recipe above but only in the comment section where it gets lost. I will go back and correct that. Thanks!
DeleteCan you reduce the amount of sugar used? I'm fairly new to canning, so don't want to somehow alter it's potential freshness, but my husband said it's a little too sweet for him, and I only used hot peppers, no mild. My only thought on how to fix that would be reducing the sugar. Thanks!!
ReplyDeleteHi Danielle. You know, I'm really not certain on that. I know they have no-sugar or low-sugar recipes for jams, so maybe that's a possibility. It's probably the acidity of the vinegar that preserves it safely. Peppers themselves would otherwise be considered a low-acid food. You might want to check with your county Ag Extension agent. They usually have a master canner on staff who could better advise you. I'd be hesitant myself to vouch whether or not it would be safe. Thanks for stopping by and commenting! :)
DeleteI have a recipe that calls for the same amount of sugar , vinegar and flour. Been canning it for years, a family favorite. I really don't see why the sugar can't be cutsince there is plenty of vinegar. It's the vinegar thats important for the acid.
DeleteI have used flour for the last 20 years, not a problem. I just found a couple of pints marked 05. They looked fine but I didn't take a chance.
ReplyDeleteUsing the clear gel, will the mustard thicken as per #6 or will it thicken in the jar while processing?
ReplyDeleteIt will thicken some in the pot, but will reach full viscosity after cooling. Thanks for stopping by. Hope you enjoy the mustard!
DeleteHave you been using instant clear jel or standard clear jel? I can't wait to make this. I need to make a pepper run now.
ReplyDeleteYou'll want the kind that says "cook type" (which I guess would be standard) to use for canning.
DeleteHi there, could you clarify which type of vinegar you use, white or Apple cider? Can't wait to try this out!
ReplyDeleteI've made it with both, but I like it better made with white vinegar.
DeleteThis stuff is awesome!
ReplyDeleteI made two batches, and people started asking for it. I thought it would be too hot, but they love it and want more!!
ReplyDeleteDo you use white or apple cider vinegar
Any thoughts on adding fresh minced garlic? Will it affect the way I preserve it? Can I still WB it? Will it taste ok? Have you ever tried it?
Excited to make my next batch!
Thanks!
Sheri
Adding some garlic shouldn't hurt anything. It will still be acidic enough to water bath can. I've not tried that. Let us know how it turns out! I've made it with both types of vinegar, but I prefer the taste of the white vinegar myself.
DeleteI can't wait to try this, and I have enjoyed all of the comments and suggestions. I think I'll try the crock pot method since that is the way I make my apple butter as well. Have you ever made this with anything other than a yellow mustard? Would a stone ground brown mustard work as well?
ReplyDeleteI've never tried it with stone ground mustard, but I don't see why not. You all have come up with so many good ideas!
DeleteI've used dijon mustard for years
DeleteI,ve made your recipe twice now this season.. It is fabulous !!!The second batch I used half cider vinegar and half white.. still fabulous !!! Ive been canning since I was a kid and never heard of clear jel til this year... cant find it anywhere so I used corn starch...turned out perfect and no lumps..wonder if you could use tapioca flour ?
ReplyDeleteHi Catherine, thanks for your comment. Glad to hear your batch turned out great. I've not used tapioca flour, so I'm not sure. I got my clear-jel from Amazon. I couldn't find it locally either. This is what I bought: https://smile.amazon.com/Hoosier-Hill-Farm-Clear-Lbs/dp/B009C9BSGK/ref=sr_1_1_a_it?ie=UTF8&qid=1476446159&sr=8-1&keywords=hoosier+hill+farm+clear+gel It has to be the "cook type"; instant won't do.
DeleteI made this tonight because I was afraid that my peppers would go bad but I don't have all the right canning supplies (I've tried to find kits at the stores with no luck). Can this recipe be frozen? or could I put it all in the fridge and can it tomorrow...or the next day? Does the mustard have to be hot when you pour it into the cans and then place them in the water bath?
ReplyDeleteHi Rachel. Sorry I found your comment too late to help on this. I think it might work out ok to freeze it and use later like you would a freezer jam. It may just need a good stirring after it thaws. It's not really a good idea to allow something to cool and then heat it up again to can later (with some exceptions for pressure canning such as broth.) It increases the risk of mold and bacteria growth and contamination and may reduce the final quality of the product. I'd just freeze it and keep it frozen until ready to use. You'd want to use the half-pint jars or wide-mouth pints to freeze things. Wide-mouth quarts and regular mouth canning jars will definitely crack as the contents freeze and expand. Or use plastic containers. Also, when canning it up, you would need the mixture to be quite hot, right up to the point of simmering, and ladle it into hot jars. Otherwise they will break when you move them into the boiling waterbath canner. You'll want to get a copy of the Ball Blue Book if you don't have one already, which outlines the hows and whys of basic canning procedures. I hope you enjoy the mustard and thanks for your comment! :)
DeleteAwesome recipe - thanx - Only used half the sugar and added some honey, turned out great.
ReplyDeleteIs the sugar a necessity? I’m trying to go sugar free but it’s pretty impossible to find a recipe without sugar???
ReplyDeleteI think you could use a sugar substitute with no problem. It is the Clear-Jel that makes it thicken and the vinegar that provides the acidity to preserve it. How much to use, I don't know, but you could taste it and add more if needed before you can it up.
DeleteWhat about the flour? Do you think that is necessary for the preservation?
DeleteThe flour is not really recommended anymore. USDA home canning guidelines prefer the use of Clear-Jel, although the flour does work and myself and others I know have used it for years without any problems. It is a thickening agent like the Clear-Jel. If you didn't use either it would still can up fine, but just be runny.
DeleteDo you use instant or the cook type clear-jel?
ReplyDeleteI used the cook type. It thickens more after they're processed and cooled down.
DeleteSo grateful for the tip about the clear jell!! I have made this for years and about 6 months into storing it the top of the jar begins to discolor. I called our local ag extension office and they DO NOT recommend flour used in canning anything! I love the recipe using clear jell! So much better and the consistency is great! Thank heavens we have Amish bulk food stores nearby that carry the clear jel as I know it can be hard to find!
ReplyDeleteI used to make this with flour too in the past until I screws it up by adding the flour water too fast and made dumplings in my mustard, clear jel works so much better!
ReplyDeleteDo you use white vinegar or Apple cider
ReplyDeleteYou can use either, but I prefer white.
DeleteWhen I pureed my Hungarian wax peppers with the vinegar in my Vitamix it made a frothy foam on top. Should I worry about that or skim it off before I start.
ReplyDeleteThat froth will go away when you cook it. The thing I found important is to not let the mixture boil. Those bubbles will hang around and make it difficult to process the jars, causing them to leak or not seal.
DeleteI just made this with a mix of poblano, mostly all jalapeño, cubanelle, and banana peppers. The flavor is great but not overly spicy. Do the peppers spice it up as it sits for a bit?
ReplyDeleteHi Dena, keeping in some of the pepper seeds from those types of peppers can add more heat. Or add some really hot type of pepper in the mix. I've had jalapenos before that seemed all the heat was in the seeds, not the flesh. Some peppers are hotter raw than cooked too.
DeleteDo you think I could open up the jars and add more hot peppers and reprocess? I used clear jel to make it gluten free and it is not the consistency of mustard either. Am sad I have 8 pints of bland hot pepper mustard.
ReplyDeleteYou might be getting into some food safety issues to reprocess at this point. May be better just to stir in some powdered hot peppers or some sriracha sauce as you use each jar. That cook-type clear jel sets up after you can it, so hopefully it's thick enough now that it has cooled down.
DeleteI made this yesterday using the Clear Jel. I had the same frothy foam after finely chopping my peppers as stated from another person above. I noticed this morning that my jars have a few air bubbles in them, is this okay? Most of the jars leaked but they all sealed.
ReplyDeleteAs long as they sealed, they're good. The best way I've found to avoid bubbles is to cook it low and slow and not let the mixture boil much.
DeleteHow much water do you usually end up adding to make the paste?
ReplyDeleteHello. I add it just a tablespoon or so at a time and continue to stir until all of the flour is a smooth paste with no lumps. You'll use slightly less than the measure of flour itself.
Delete7-9-22 This is AWESOME SAUCE!!!
DeleteI had all sweet banana peppers in my garden so added 3-3” jalapenos when I buzzed everything together. Wow 😳, its a keeper! Thx 😋
I have this same recipe and everyone does love it but last year we cut the flour down to 1/2 the amount and used honey instead of sugar, for honey you use 1/2 the amount of the sugar needed! We liked the honey better actually, worth the try,
ReplyDeleteI only have liquid pectin available. (Certo brand from the makers of Sure Jell) How much should I use? One pouch? I typically use two pouches to make jelly. My guess is to use one to achieve thickness and not end up with mustard jelly! Lol Thoughts? Experiences?
ReplyDeleteOh, I've never tried that. Not sure how it would turn out. Pectin has a bit of a tangy, lemony flavor to it. It would be fine to can this without thickener as an option also.
DeleteDo u use white or apple cider vinegar?
ReplyDeleteI use white, but either will work.
DeleteI've been making this for years. I can it wit flour. I have never heard of there being a problem. I do 15 # sometimes 30 min.
ReplyDeleteI agree with you, it works just fine and I've made many batches before also. I felt I should mention that it is not the USDA approved method though, as an issue of liability. That happens with a lot of old, time-tested recipes, it seems. I did find I liked the consistency best with ClearJel myself.
DeleteI'm on my 4th time making this recipe! I have folks asking again for a mother jar! No issue here with using flour! My pepper garden yealds different pepper each picking so mustard series.
ReplyDelete3 lbs banana peppers (includes 4 red jalapeños). 3 cups sugar bcuz I substituted 1/2 the white vinegar with apple cider vinegar. Didnt have enough yellow mustard so plaved 4 oz. of whole grain; very pretty! Its a great tangy/spicey taste at the back end. I have no concerns over the flour/water paste. My batches have turned out wonderfully. Thanks!
ReplyDeleteThis recipe looks just like my sweet mama! Oh boy, it was delicious! Could you please show or put a link to the type of rack that you used? I have the normal one with larger openings for Q jars. I’m planning to make many of the very small jelly-type jars to give as gifts.
ReplyDeleteMine is the flat rack with no dividers. I can fit up to 11 half-pints at a time without touching. You can lay flat a clean dish rag over the rack to help cushion them from jiggling if you want. This condiment makes a wonderful gift. :) https://www.walmart.com/ip/Stainless-Steel-Canning-Rack-Flat-by-Victorio-Vkp1056/16523355
DeleteHow long does a jar last after you open it if stored back in refrigerator?
ReplyDeleteQuite awhile, similar to jam, about 6 months or so.
DeleteCould you use honey instead of sugar?
ReplyDeleteI have not tried that. If it can be done in other jams, I would think you could do it in this recipe. May require a little Googling. There's no pectin involved, so at least it shouldn't negatively affect the consistency.
Delete