Canned Hot Pepper Mustard.

Prep Time: 30 minutes

Cook Time: 20 minutes

Processing Time (Water Bath Canner): 15 minutes

Total Time: 1 hour, 5 minutes

Yield: Approx. 6 half-pint (8 oz) jars

Difficulty: Medium

Stovetop Intensity: Medium-High Heat

Hot Peppers: 1.5 lbs (approx. 8–10 cups sliced), banana peppers, hot wax peppers, or jalapeños (seeded or with seeds depending on desired heat level)
Yellow Mustard: 1 container (16 oz / 450g) prepared yellow mustard
Apple Cider Vinegar: 2 cups (5% acidity)
Granulated Sugar: 3 cups
All-Purpose Flour: 1/2 cup (or clear jel for canning thickness)
Water: 1/2 cup (to slurry the flour)
Canning Salt: 1 tbsp

Wash all hot peppers thoroughly under cool running water.
Wearing protective food-safe gloves, stem, seed, and roughly chop the hot peppers. For a smoother texture, run the chopped peppers through a food processor until finely minced.

In a large stainless steel stockpot, combine the minced hot peppers, prepared yellow mustard, apple cider vinegar, granulated sugar, and canning salt.
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to dissolve the sugar completely.
Once boiling, reduce the heat to medium and let it simmer for 10 to 12 minutes, allowing the peppers to soften and infuse their heat into the mustard.

In a small bowl, whisk together the flour and 1/2 cup of cool water until a smooth slurry forms with no lumps.
Slowly pour the slurry into the simmering mustard mixture, whisking constantly to prevent clumping.
Keep the heat on medium and cook for an additional 5 minutes, stirring continuously until the mustard thickens to a glossy, rich condiment consistency. Remove from heat.

Ladle the hot pepper mustard into warm, sterilized half-pint canning jars, leaving 1/2-inch of headspace at the top.
Run a bubble remover tool along the inside edges of each jar to release trapped air bubbles.
Wipe the jar rims clean with a damp towel, place the lids on top, and screw the bands on until fingertip tight.
Place the filled jars into a boiling water bath canner, ensuring they are covered by at least 1 inch of water.
Process at a full rolling boil for 15 minutes (adjust time for higher altitudes).
Carefully remove the jars from the canner and place them on a towel-lined countertop to cool undisturbed for 12 to 24 hours until all lids click sealed.

Pantry Storage: Properly processed and sealed jars can be stored in a cool, dark pantry for up to 1 to 2 years.
After Opening: Store opened jars in the refrigerator and use within 2 to 3 months.

Sandwich & Burger Spread: Slather over soft pretzels, brats, sausages, pulled pork, or deli sandwiches for an instant punch of tang and heat.
Glaze or Dip: Use as a sweet and spicy dipping sauce for chicken tenders, pork chops, or soft pretzels.

Per Serving (1 tbsp / approx. 15g)