Friday, April 20, 2012

Summer canning

Waiting on peppers... we're out of pepper mustard! (similar recipes call it pepper butter)

42 Jalapeno peppers (wash, remove stems & seeds)
2 C Prepared yellow mustard
1 Q Cider vinegar
6 C Sugar
1 T Salt
1 1/2 C Flour (approximately)
1 1/2 C Water

You can combine varieties of peppers for a milder flavor (Anaheim, Banana, etc)


Remove stems & seeds (from most or all) peppers. Wear gloves for this task. Grind them up in a processor.

Place in a large pot and add the mustard, vinegar, sugar and salt. Bring to a boil over a medium heat.

Lower heat while you combine flour and water to make a paste and add to mixture, taking care that the paste isn't lumpy. Bring to a boil and cook 5 minutes.

Pour into sterilized jars and seal. Process in a water bath for 10 minutes.
(Most recipes don't call for the water bath process, but I do it anyway)

Makes about 7 pints or 16+ half pints


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