Best 5 Hot Pepper Honey Mustard Butter For Canning Recipes
Indulge in a flavor symphony with our exquisite Hot Pepper Honey Mustard Butter, a culinary masterpiece that tantalizes taste buds with its sweet, tangy, and spicy notes. This versatile condiment, meticulously crafted with fresh peppers, aromatic mustard seeds, and the perfect balance of honey, adds a delectable zest to your favorite dishes. Spread it on sandwiches, pair it with chicken, fish, or vegetables, or let it shine as a glaze for a memorable grilling experience. Explore our collection of canning recipes, including the Hot Pepper Honey Mustard Butter, and discover a world of flavors waiting to be enjoyed.
Check out the recipes below so you can choose the best recipe for yourself!
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!!
Provided by CrazyCyndi
Categories Low Protein
Time 5m
Yield 8 pints
Number Of Ingredients 7
Steps:
- Seed and chop peppers. (I use a food processor to chop the peppers tiny).
- Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
- Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
- Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
HOT PEPPER BUTTER (MUSTARD) FOR CANNING RECIPE - (4.3/5)
Provided by cwyorkiex3
Number Of Ingredients 8
Steps:
- Seed and chop peppers. (I use a food processor to chop the peppers tiny). Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness. Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes. Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
HOT PEPPER MUSTARD
A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.
Provided by sunnie
Categories Side Dish Sauces and Condiments Recipes
Time 50m
Yield 144
Number Of Ingredients 8
Steps:
- Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
- Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 11.4 g, Fat 0.4 g, Fiber 1 g, Protein 0.8 g, Sodium 130.5 mg, Sugar 9.4 g
HOT PEPPER HONEY MUSTARD BUTTER FOR CANNING
Yummy end of pepper season mustard dipping sauce. Would be delish with soft pretzels or as a glaze for grilled chicken or pork.
Provided by Suzanne H
Categories < 60 Mins
Time 35m
Yield 8 Pints
Number Of Ingredients 11
Steps:
- Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
- Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
- Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.
Nutrition Facts : Calories 507.1, Fat 9.3, SaturatedFat 2.1, Sodium 1499.9, Carbohydrate 100.6, Fiber 5.9, Sugar 69.7, Protein 9.1
HOT PEPPER MUSTARD
I have been searching for a Hot Mustard Recipe for some time I think I have found a keeper it was given to me in a canning group by a lady named Anna Nichols from Dover Ohio she said she got it from an Amish lady. You can adjust the heat to your liking by the amount of HOT peppers you use. Hope you try it you will LOVE it! Here...
Provided by evelyn horsley
Categories Other Sauces
Number Of Ingredients 7
Steps:
- 1. WARNING: Always use protective gloves and mask when working with HOT Peppers to avoid chemical burns. Chop Peppers finely. I rough chopped them and then put them into my food processor.
- 2. To a large no reactive pan add ground up peppers Vinegar, Salt, Mustard, Sugar. Stir well~! Bring mix to a boil then boil for about 5 minutes stirring with a wooden spatula, making sure mixture does not scorch.
- 3. Mix cold water and Clear-Jel in a bowl or large measuring cup. Turn off heat~! Wisk in Clear-Jel to mixture. At this point I use my immersion blender and blend until smooth, that will be up to you if you like it smooth or chunky! Mixture might seem thin but it will thicken up after it processes in BWB and it cools. You can adjust the heat of your mustard by the banana peppers you use. If you like it milder use more sweet peppers and less hot peppers.
- 4. Quickly ladle into HOT sterilized jars, I left 1/4 inch head space my original instructions didn't give a head space measurement. Clean rim of jar and put lids and bands on finger tight. Process in boiling water bath for 20 minutes, after 20 minutes in BWB turn off heat and let set in canner for 10 minutes before removing. When removing from canner I hold a sauce pan under the jar in case it might burst from the cold air or could have been cracked during processing. Place a towel on counter or table and place jars on it until the jars have cooled.
- 5. After 24 hours remove bands, in a clean sink or wash pan make a bath of mild soapy cool water with a splash of vinegar , rinse and dry or let air dry, then store in cool dark place. Drop your bands in the same water and swish around and remove any sticky syrup that might have leaked on them. Rinse and dry for next use. I adjusted the canning instructions and one of the ingredients to this recipe.
- 6. Be aware that the color of your Hot mustard will be affected by the kind/color of peppers you use. As well as the spices. If you look closely at my picture in the two groups of Hot Mustard you can see a color difference, The jars on the left are from a recipe where I added the spices and brown sugar. The jars on the right are from this recipe the original recipe.
Tips:
- Choose the right peppers: Use a variety of peppers to achieve the desired level of heat. Jalapeños, serranos, and habaneros are all good options.
- Roast the peppers: Roasting the peppers brings out their flavor and makes them easier to peel.
- Use fresh herbs: Fresh herbs, such as thyme, rosemary, and oregano, add a delicious flavor to the butter.
- Be careful not to overcook the butter: Overcooking the butter can cause it to lose its flavor and texture.
- Can the butter immediately: Canning the butter immediately helps to preserve its freshness and flavor.
Conclusion:
Hot pepper honey mustard butter is a delicious and versatile condiment that can be used on a variety of foods. It is perfect for sandwiches, burgers, chicken, fish, and vegetables. It can also be used as a dipping sauce or spread. This recipe is easy to make and can be canned for long-term storage. With its sweet, spicy, and tangy flavor, hot pepper honey mustard butter is sure to be a hit with everyone who tries it.
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