Monday, August 22, 2011
Hot Pepper Mustard
This spread is great for pretzels, crackers, meat and cheese trays and also good for cooking with chicken or as a spread for hamburgers.
100 hot/mild banana peppers medium sized (grind fine with seeds)
2 quarts of white vinegar
2 quarts of yellow mustard
12 cups of sugar
2 tbs salt
Mix everything and bring to a boil. Allow to simmer for about 10 minutes. While it is simmering mix together: 3 cups of flour and about 6 cups of water. You want to flour to be completely dissolved and mixed well. It should be the consistancy of a thick liquid. Add the mixture to your pepper mix. Boil for 5 minutes stirring constantly.
Sterilize your jars and seals. Pack your jars with the spread and seal with hot seals. Water bath for 20 minutes.
Makes approx. 30 1/2 pints (jelly jars)