Hot Pepper Mustard Canning Recipe
This Hot Pepper Mustard canning recipe is easy to make and really delicious.
It is a wonderful condiment with many uses, but also makes a great gift, especially when paired with a big pretzel.
I have made banana pepper mustard and Anaheim pepper mustard, but decided to try a mixture of several types of hot peppers, all of which I have in my garden. This recipe has banana peppers, Anaheim peppers, jalapeno peppers, and poblano peppers.
This mustard strikes the right amount of heat with bold flavor, ideal for those who love their condiments with a kick.
This hot 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 if you have an abundance of different hot peppers in your garden.
This recipe makes a smaller batch of hot pepper mustard than most recipes, so you can use your various hot peppers from the garden as you harvest them!
Ingredients for Hot Pepper Mustard Canning Recipe
- 3 cups Hot 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 Hot Pepper Mustard Canning Recipe
Cut up the 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 hot peppers. Such a great way to use your harvest of hot 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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See my other related canning recipes:
- Zucchini Relish
- Cilantro Lime Tomatillo Enchilada Sauce
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Pickled Cherry Tomatoes
- Roasted Tomato Spaghetti Sauce
- Salsa Recipe with Roasted Tomatoes and Peppers
- Roasted Tomato Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Hot Pepper Mustard Canning Recipe
This Hot Pepper Mustard canning recipe is easy to make and really delicious.
This mustard strikes the right amount of heat with bold flavor, ideal for those who love their condiments with a kick.
This hot 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.
Ingredients
- 3 cups Hot Peppers, finely chopped (measure after chopping)
- 2 cups White Distilled Vinegar (5%)
- 1 1/2 tsp Canning Salt
- 1 cup Prepared Yellow Mustard
- 1/4 cup White Sugar
- 1/2 cup Water
- 3 1/2 Tbsp Clear Jel
Instructions
1. The first step is to rinse your hot peppers.
2. Cut up the hot peppers. If you touch the inside of the hot peppers, wear gloves. This jalapeno corer works great! Remove the seeds.
3. Chop the peppers in a food processor. Chop as fine as you prefer. The mustard can be more course, similar to relish or thinner, similar to prepared mustard.
4. Place the chopped peppers into a large stock pot.
5. Add the vinegar, salt, mustard, and sugar to the pot.
6. Stir the ingredients thoroughly.
7. Bring to a rolling boil, and reduce to a low boil, and simmer for 10 minutes.
8. While simmering, whisk together the water and Clear Jel. Remove the mustard mixture from the heat and whisk in the Clear Jel mixture.
9. Return to a boil and continue to whisk until the mixture boils throughout, activating all the Clear Jel.
10. Once thickened, remove from the heat and ladle into canning jars using a canning funnel. Leave 1/2 inch headspace.
11. Wipe the rims and put on the lids and bands.
12. 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.
13. 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.
Hello, I’m so excited to find you and your fabulous canning recipes!!! I’m trying to find your green tomato enchilada sauce. I found it once and can’t seem to find it again. Soooooo many recipes I want to try! Thank you for sharing your incredible knowledge!!!
Dedra
Thank you so much! That is awesome. I do have a lot of great canning recipes. Here is the link to my green tomato canning recipes which includes the enchilada sauce. The salsa is great too! Email me if you have any questions if you want at tuhlmeyer@yahoo.com
https://hawkpointhomestead.com/the-best-green-tomato-recipes/
Can’t wait to try out your Hot Pepper Mustard recipe :)
I have one question – the recipe calls for Sugar – is this just to add a bit of sweetness to it & could be left out?
It is for taste. You could mix it all up and see what it tastes without. It probably would still taste like mustard with hot peppers. It would not affect the canning process to remove it. I do not like a lot of sugar in recipes either, so totally understand. I may try it without sugar next year!
This recipe turned out wonderful! Easy and very flavorful. I used the last of my jalapeños from my garden. Can’t wait to use this mustard on leftover turkey sandwiches at Thanksgiving. I too used the Ball Water Bath Electric Canner, I love it! I used it all summer. Thanks for a great easy recipe 😋
Thank you so much for the kind comment!! I love this recipe also, such a great way to use peppers from the garden. I have given away several jars and everyone loves it.
Wondering if you’ve used dried peppers for this recipe?
I have not used dried peppers. I think as long as the texture was ok and they added some heat and pepper taste to the mustard it should be ok.
Hello!!!
Do you think this recipe would work if I substituted Pectin for the Clear Jel?
Excited to try!!
Jen
I actually found this article about that!
https://foodinjars.com/blog/canning-101-pectin-verses-clear-jel/
The answer according to the article is no. They thicken differently. For one thing – Pectin requires a precise balance of sugar and acid to create a “set”.
Thanks for asking and for checking out my recipe. If you did not want to can the mustard, you could probably just use flour or cornstarch.
I definitely need to try this recipe and like the idea of maybe reducing or not using sugar. (just don’t care for sweet things that aren’t dessert). I’m curious about the length of time for processing – are you at a really high altitude or is it for another reason?
Thank you so much for your comment! I am not sure why I had such a long processing time and I revised that on my recipe. I appreciate you asking! I do try to reduce sugar as much as possible in my recipes and leave it out if not necessary. I think I will try this recipe without sugar in the future and see how much it affects it.