Pepper butter canning

Roasted red pepper butter is mouth-watering on baked and mashed potatoes or slathered on a seeded artisan bread served hot from the oven with soup.

Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!

A sweet, spicy, smoky mustard that's got just the right amount of kick to it. This is something I made up from a combination of a few mustard recipes, and we really enjoy it. The chipotle powder gives it a unique twist that the other mustards don't have. NOTE: As mentioned by some reviewers, flour is not safe for canned products. Some cooks, myself included, have used flour in canning for years with no bad results. Please be your own judge here.

Ok, I've been canning for 2 weeks straight! I put up lots of goodies for winter and I've lost count now how many batches of this sweet/h...

The recipe is a Hot Pepper Butter that mixes the bold flavor of mustard with the heat of banana peppers.

An easy and quick recipe for sweet with heat jalapeno pepper jelly! This jelly makes a wonderful addition to charcuterie boards and makes a great glaze for spicy BBQ chicken!

There is a very old recipe similar to this one where you use equal parts of Sugar, Vinegar, Ketchup and Oil to make this sauce. I did not like using that much oil in canning anything so I adjusted the recipe to what I do believe is SAFE. I consulted with a Master Food Preserver and after reviewing the NCHFP recipe for Marinated Peppers that contains 1 cup of oil we both felt that with the ingredients listed here, this recipe is SAFE to can. If you prefer a tested recipe, please see my link…

I have been trying to clean out my freezer to make room for this summer's bounty. The entire bottom drawer was full of peppers... several bags of jalapenos that I vacuum sealed for salsa, and three bags of banana peppers that I must have gotten really cheap at the produce auction. I'd used some of the peppers in a batch of mustard last fall that I really liked, so I decided to make another round to use up the rest of them. Here is the recipe I use. It was the only mustard recipe I found…

Amish Hot Pepper Mustard Hot but Sweet!!! Our good garden friend Anna Gayle shared this recipe that had been given to her by her ...

My family loves banana peppers on our pizza, salads, and even sandwiches. This is how you properly pickle banana peppers, so you can enjoy