Saturday, June 22, 2013

Hot Pepper Butter

Makes 8 pints or 16 half pints

4 cups banana peppers, finely ground (36 large banana peppers or 40 medium banana peppers or 50 small banana peppers) can use any combination of peppers that you like
1 quart prepared yellow mustard
1 quart cider vinegar
3 -1/2 cups sugar
1 -1/4 cups flour (or 1 cup clear gel)
1 -1/2 cups water
1 teaspoon salt

Seed and chop peppers finely. (use gloves and food processor to chop the peppers tiny). Mix together sugar, salt, vinegar and peppers in stock pot. Boil 5 minutes.

Mix together flour  clear jel and 1 cup water; to make slurry. Add yellow mustard, remaining 1/2 cup water and slurry to boiling peppers.

Cook until thickened, about 5 minutes.

Ladle into hot sterilized jars, cap with two-piece lids and process in a hot water bath canner for 15 minutes.

** Note Canning with flour is highly forbidden. I am conveying the recipe as it was orginally written. 

I had a request for this a family member and didn't have any on the shelf. Seems like this happens a lot around here now that the kids enjoy hot foods. Good thing I noticed a few peppers ready in the garden to add with the ones I got at the store the other day.  For the photo above I used 3/4 cup jalapenos and 3 1/4 cups of hungarian wax peppers.I think I need to make either some soft pretzels or summer sausage so we can enjoy a fresh jar been a while since we have had some around the house.

Be sure to use latex gloves when working with the peppers. 

Happy Canning

~ Farmgirl

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  1. Can I use stevia or splenda instead of sugar?

    1. BonnieDee I'm not sure really. Some say you can some say you can't. I'll try to do some looking the next day or so.

  2. Thank you for sharing your recipe I love this on many things!