Hot Pepper Butter Mustard for Canning

Spice up your pantry with this irresistible Hot Pepper Butter Mustard, a tangy, sweet, and spicy condiment that’s perfect for canning! This vibrant recipe features the bold flavors of pureed hot banana peppers, paired with yellow mustard, vinegar, and a touch of sweetness from granulated sugar. Thickened with a simple flour slurry, it achieves a luscious, spreadable consistency that’s ideal for sandwiches, burgers, or dipping. Easy to whip up in just an hour, this homemade hot pepper mustard is water-bath canned for long-term storage, making it a fantastic way to preserve the summer harvest. Whether you’re a canning enthusiast or just looking for unique ways to elevate your meals, this crowd-pleasing recipe is a must-try!

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 36 medium Hot banana peppers
• 3 cups Vinegar (5% acidity)
• 5 cups Granulated sugar
• 1.5 cups Yellow mustard
• 1 cup All-purpose flour
• 1 cup Water
• 3 teaspoons Salt

Directions

Step 1

Wash and remove the stems and seeds of 36 medium hot banana peppers.

Step 2

Using a food processor, puree the peppers until smooth. If needed, add a small amount of vinegar to assist with blending.

Step 3

In a large pot, combine the pureed peppers, 3 cups of vinegar, 5 cups of sugar, and 1.5 cups of yellow mustard. Stir well to combine.

Step 4

In a separate bowl, whisk together 1 cup of all-purpose flour and 1 cup of water until smooth to create a slurry.

Step 5

Slowly stir the flour slurry into the pot of pepper mixture to thicken it.

Step 6

Add 3 teaspoons of salt to the pot and mix thoroughly.

Step 7

Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.

Step 8

Once boiling, lower the heat and simmer for 5–10 minutes until the mixture has thickened.

Step 9

Prepare jars and lids by sterilizing them in boiling water for at least 10 minutes.

Step 10

Carefully ladle the hot mixture into the sterilized jars, leaving 1/4 inch of headspace at the top.

Step 11

Wipe the rims of the jars with a clean, damp cloth and apply the lids and bands until finger-tight.

Step 12

Process the jars in a boiling water bath for 10 minutes, adjusting for altitude if needed.

Step 13

Remove the jars from the water and let them cool on a towel or cooling rack for 12–24 hours. Check for proper seals before storing.

Nutrition Facts

Serving size	(3508.7g)

Amount per serving	% Daily Value*
Calories	4923.9

Total Fat 18.4g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 10910.6mg	0%
Total Carbohydrate 1204.3g	0%
Dietary Fiber 35.3g	0%
Total Sugars 1049.5g
Protein 40.4g	0%

Vitamin D 0IU	0%
Calcium 457.9mg	0%
Iron 20.3mg	0%
Potassium 5428.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.2%

Protein: 3.1%

Carbs: 93.6%