Ingredients
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1
-
1
-
6
-
1 1/4
-
1 1/2
-
1
-
-
36
-
-
-
-
-
-
-
Directions
Hot Pepper Butter (Mustard) for Canning,Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12…I’ll have to let you know how it works 🙂 You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!,We made a big batch using peppers we had ground and frozen as the season progressed.. Our end result has a bitter aftertaste that makes it inedible!!!! We have tried to research a fix . Very willing to open everything up tweak and re- processing does anyone have experience or advice on what we could try to fix it? what may have gone wrong?
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Steps
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1
Done
|
Seed and Chop Peppers. (use a Food Processor to Chop the Peppers Tiny). |
|
2
Done
|
Mix Everything Together. Boil For 5 Minutes !stirring Constantly! or Until Desired Thickness. |
|
3
Done
|
Ladle Into Hot, Sterilized Jars. Cap With Hot Lid and of Course the Ring and Process in Hot Water Bath For 10 Minutes. |
|
4
Done
|
Enjoy! (if not Selling or Giving Away You May Want to Can in Quart Jars -- This Doesn't Last Long! :). |
