Best Jack Daniels Hot Mustard For Canning Recipes

Hot Mustard image

Provided by Bergy

Categories Canadian

Time 25m

Yield 1-1 1/4 cups

Number Of Ingredients 5

Steps:

Hot Pepper Butter (Mustard) for Canning image

Provided by CrazyCyndi

Time 5m

Yield 8 pints

Number Of Ingredients 7

1 quart prepared yellow mustard
1 quart cider vinegar
6 cups sugar
1 1/4 cups flour
1 1/2 cups water
1 teaspoon salt
40 medium banana peppers or 50 small banana peppers

Steps:

Seed and chop peppers. (I use a food processor to chop the peppers tiny).
Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

Jack Daniel's Honey Mustard image

Provided by Gloria 15x

Time 10m

Yield 2 cups

Number Of Ingredients 8

1/2 cup honey
1/2 cup dark vinegar
1/2 cup dark brown sugar
2 eggs
2 tablespoons flour
2 tablespoons french's prepared yellow mustard
1/2 cup Jack Daniels Whiskey
9 ounces horseradish sauce

Steps:

Put honey, vinegar, sugar, eggs and flour into a blender a few seconds to blend at high speed until smooth.
Transfer to a 2 quart saucepan and cook on medium high, whipping briskly with a whisk to prevent it from sticking to bottomof pan. It will thickin just as it comes to a boil.
Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.
Remove from heat. Add the horseradish and beat well.
Cool completely. Bottle and cap tightly.
Can store refrigerated 6 to 8 weeks. It freezes well.

Nutrition Facts : Calories 788.7, Fat 6.4, SaturatedFat 1.7, Cholesterol 211.5, Sodium 674.9, Carbohydrate 145.5, Fiber 5.1, Sugar 133.7, Protein 9.5