Hot Pepper Mustard

1 quart prepared yellow mustard
1 quart cider vinegar
6 cups sugar
1 1/4 cups flour
1 1/2 cups water
1 teaspoon salt

Peppers as follows
36 large banana peppers or 40 medium banana peppers or 50 small banana peppers
Directions:

1
Seed and chop peppers. (I use a food processor to chop the peppers tiny).
2
Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
3
Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
4
Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).


Read more: http://www.food.com/recipe/hot-pepper-butter-mustard-for-canning-137562#ixzz1c0SESFEZ


Read more: http://www.food.com/recipe/hot-pepper-butter-mustard-for-canning-137562#ixzz1c0S79EUR