For my inaugaral canning experience I found this wonderful recipe that would help me use up the banana peppers that were feeling sad in my veggie basket. We had eaten plenty but the kids didn't want them anymore and I didn't want them to go to waste. When researching banana pepper recipes I found this one on three different websites so I figured it must be good. It is a hit with the family and it was super easy to make. I ended up using a mixture of peppers but the flavor is quite delicious and the color is beautiful! If you are wondering why I called it mustard/butter it's because the same recipe had two different names. You can call it whatever makes you happy!
The color of the butter will vary, depending on the peppers, from a green/yellow to an orange. This is okay. It looks much nicer if you seed the peppers.
I actually cut this recipe into a third.
Hot Pepper Mustard/Butter
36 hot banana peppers
(or whatever you have, you will see in my pic that I used a combination of peppers)
1 quart cider vinegar
1 quart prepared mustard
(yes, you have to use mustard to make mustard, interesting concept...no?)
6 cups sugar
1 cup flour
water
Directions
Grind peppers finely (I put in food processor until they are a mush).
As you can see I left a bit of texture in it so it's not complete mush
Place peppers, vinegar, mustard & sugar in a large pot & cook a while (until pepper bits are translucent). Add flour
to mixture in pot, stirring constantly. Cook until thick and smooth.
Pour into hot jars,
seal, boiling water bath fifteen minutes.
And ta-da my first ever canning jars...hearing that wonderful "ping" was magnificent!
The husband and the boys have already planned what they are going to eat this with..pretzels, bratwursts, sandwiches and hot dogs!
As you can see I left a bit of texture in it so it's not complete mush
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