Anaheim Pepper Mustard Canning Recipe

 This Anaheim Pepper Mustard canning recipe is easy to make and really delicious.

I made Banana Pepper mustard and received many compliments on the taste and versatility. It was a bit spicy for me, and Anaheim peppers are my favorite and not as spicy, so thought I would try making Anaheim pepper mustard.

Plus, I had an abundance of Anaheim peppers. I always plant a lot, because they are my favorite pepper, especially to use in salsa recipes. Anaheim’s are milder than most hot peppers and that is one reason I love them! They also taste wonderful!

You can also use different kinds of peppers in this recipe and create a variety of flavors!

This mustard strikes the right amount of heat with bold flavor, ideal for those who love their condiments with a kick.

This Anaheim pepper mustard is great as a condiment on hot dogs, corn dogs and hamburgers. Plus it can elevate your potato salad, salad dressings, and even charcuterie boards. Its tangy and bold flavor makes it a great addition to a variety of dishes.

Also a great dipping sauce with pretzels and other chips. Perfect to serve alongside a big bowl of pretzels for the Super Bowl, or any other TV watching that requires snacks.  You can also can it in cute little jars and give some away for Christmas gifts.  

It is a great recipe for those who find themselves with an abundance of ripe Anaheim peppers from the garden.

This recipe makes a smaller batch of hot pepper mustard than most recipes, so you can use your peppers from the garden as you harvest them!

Ingredients for Anaheim Pepper Mustard Canning Recipe

• 3 cups Anaheim Peppers, finely chopped (measure after chopping)
• 2 cups Distilled White Vinegar (5%)
• 2 tsp Canning Salt
• 1 cup Prepared Yellow Mustard
• 1/4 cup White Sugar
• 1/3 cup Water
• 3 1/2 Tbsp Clear Jel

Steps on Preparing Anaheim Pepper Mustard Canning Recipe

The first step is to rinse your Anaheim peppers.

Cut up the Anaheim peppers. If you touch the inside of the hot peppers, wear gloves.  This jalapeno corer works great!  Remove the seeds.

Chop the peppers in a food processor. Chop them as fine as you prefer. The mustard can be a little course, similar to relish or smoother.

Place the chopped peppers into a large stock pot.

Add the vinegar, salt, mustard, and sugar to the pot.

Stir the ingredients thoroughly.

Bring to a rolling boil, and reduce to a low boil, and simmer for 10 minutes.

While simmering, whisk together the water and Clear Jel.

Remove the mustard mixture from the heat and whisk in the Clear Jel mixture.

Return to a boil and continue to whisk until the mixture boils throughout, activating all the Clear Jel.

Once thickened, remove from the heat and ladle into canning jars using a canning funnel. Leave 1/2 inch headspace.

Wipe the rims and put on the lids and bands.

Place in a boiling water bath, covering the jars by at least 1 inch of water. Return the water bath to a boil and process for 10 minutes. I use the Ball electric water bath canner and love it.

Remove the hot jars from the boiling water bath with a jar lifter and place them on a dish towel on the counter. Do not disturb for 24 hours.

Enjoy!

Enjoy making and delighting in this homemade mustard from your banana peppers. Such a great way to use your harvest of banana peppers. Plus it will always make a great and thoughtful gift for any occasion. Great to pair with a bag of pretzels or large pretzel!

See my website at www.HawkPointHomestead.com for more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.

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