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Canned Hot Pepper Mustard Recipe

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4.1 from 5 reviews

This Canned Hot Pepper Mustard recipe combines chopped hot peppers, tangy mustard, vinegar, and sugar to create a spicy, flavorful condiment. The mixture is cooked, thickened with Clear Jel, and preserved via a boiling water bath canning process, yielding a versatile mustard perfect for adding heat and zest to sandwiches, marinades, and dips.

  • Total Time: 1 hour 10 minutes
  • Yield: 7 servings

Ingredients

Peppers

  • 6 cups finely chopped hot peppers

Liquid & Seasoning

  • 4 cups distilled white vinegar (5%)
  • 3 tsp canning salt (or 4 tsp kosher salt)
  • 2 cups prepared yellow mustard
  • ½ cup granulated sugar (or monk fruit sugar)
  • 1 cup water

Thickening Agent

  • 7 tbsp Clear Jel (USDA recommendation)

Instructions

  1. Prepare Peppers: Cut off the stem ends from the hot peppers and remove most of the seeds and pith depending on your desired heat level. Using a food processor, finely chop the peppers until they are in uniform small pieces. Transfer the chopped peppers into a heavy-bottomed 8-quart stockpot.
  2. Mix Ingredients: Stir in the distilled white vinegar, canning salt, prepared yellow mustard, and granulated sugar into the pot with the chopped peppers, combining all ingredients thoroughly.
  3. Cook Mixture: Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to maintain a low boil. Cook for 10 minutes, allowing flavors to meld and mixture to simmer gently.
  4. Prepare Thickening Slurry: While the pepper mixture cooks, whisk together water and Clear Jel (or cornstarch if substituted) in a small bowl until smooth. Set this slurry aside for later use.
  5. Incorporate Thickener: Remove the pepper mixture from heat and slowly whisk in the prepared Clear Jel slurry, ensuring it is well combined without lumps.
  6. Boil to Activate Thickener: Return the pot to the heat and bring the mixture back to a full boil, whisking continuously. This step activates the Clear Jel, thickening the mustard mixture evenly.
  7. Fill Jars: Once thickened and boiling, carefully ladle the hot pepper mustard into sterilized pint canning jars, leaving appropriate headspace. Wipe the rims clean and fit the jars with sterilized lids and rings.
  8. Process in Water Bath: Place the filled jars in a boiling water bath, ensuring that the jars are covered by at least 1 inch of water. Return the water to a boil and process the jars for 25 minutes to safely preserve the mustard.
  9. Cool and Seal: Remove the jars from the water bath and allow them to cool undisturbed on a rack for 24 hours. After cooling, verify that each lid has sealed properly by pressing the center of the lid to confirm it is concave and does not pop.

Notes

  • Remove seeds and pith carefully to adjust the heat level to your preference.
  • Clear Jel is a preferred thickening agent for canning as it remains stable after processing, but cornstarch can be a substitute if Clear Jel is unavailable.
  • Ensure jars and lids are properly sterilized before filling to prevent spoilage.
  • If you prefer a vegetarian or vegan option, verify that the yellow mustard and any additives comply with dietary preferences.
  • Store canned mustard in a cool, dark place and refrigerate after opening.
  • Always follow safe home canning practices to prevent foodborne illnesses.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/canned-hot-pepper-mustard-recipe/