Make sure the jars … uh oh; no, it isn’t – am I in trouble in the Chickenyard? Follow the simple steps shown in this video and give a treat to your taste buds. water. If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you! Dede got us on a real kick making it last year, and it was most excellent indeed. FYI – I was at an Amish bulk store yesterday. Add flour clearjel (that has been thinned to a smooth paste with cold water) to mixture in pot, stirring constantly. Place peppers, vinegar, mustard & sugar in a large pot & cook a while (until pepper bits are translucent). Butter. I used to buy Hot Pepper Butter from a company that went out of business. As she was drying her hair before heading out to work she typed, one handed no-less, this brilliant idea to me. Pour the sauce through a funnel into resealable containers. This stuff is the best to put on darn near everything! I will update on the results. If you would like to help support the overhead costs of this website, you may donate. He sees past her handicap and has really brightened up her life. It looks much nicer if you seed the peppers. Remove one jar at a time and ladle in your hot pepper butter. Adding a lot of reds (like cayenne, ripe serranos or jalapenos) makes a very pleasant orange color. Cook until thick and smooth. I have a waiting list at this point. lol I’m making this today with my frozen pepper mush from last fall! A year or so later I ended up with bushels and bushels of Hungarian wax peppers. We NEED that recipe. Oh YES!! Butter – I like salted butter for this recipe, especially because it ensures you don’t need to add any extra salt at the end! Mose was a lucky hunter on Saturday, and so had fresh venison steak to grill one evening. Elizabeth is doing well and getting used to doing her work between Abigail’s naps. One of my batches last year tasted just dandy but was not a very pretty color…. Last year my peppers didn’t do so well and I couldn’t find any at the local Farmer’s Market. We canned six bushels of grapes as grape juice. By uploading a photo, you attest that this photo belongs to you. She kept telling me that it was like honey mustard with a kick – I don’t like honey mustard so I never tried the recipe or opened the jar. To put to rest the questions about this recipe: use Clearjel as stated since Clearjel resolves the issue of the mixture being too dense for adequate heat penetration (Clearjel does not fully thicken until after it cools, unlike flour or cornstarch or other traditional thickeners that do not reach their full thickening potential until the are brought to a boil). VideojugFoodandDrink. I’m not Pete, but I have made a lot of this – and I always just use 36 average size peppers and do not measure the total volume and it comes out fine! We are looking forward to having her and Abigail here. Instead I ended up with a couple bushel of Hungarian wax peppers form my cousin Chad’s garden in a very large suitcase. 🙂 I also halved the recipe and got 9 1/2 jelly jars. Please go to the Main page here on Farm Bell, click on Submit Recipes and enter it there. Go to Meet the Cook and submit the form to be featured. But for canning, it needs all the vinegar and you need to use Clearjel not flour, just an FYI 🙂. I have used a variety of peppers over the years – I’ve even made it with jalapenos. 1 quart yellow mustard I got my hair cut today and took a dozen eggs and a jar of the butter. By the time I left the jar was empty and handed back to me for a refill. Thanks! Mix the flour and water, and then slowly add to above mixture. Add everything but flour and bring to boil. We like it, like it, like it alot. The key is to either absorb the capsaicin or dissolve it. I think next year I’m going to make another batch and just use the banana pepper mash, some sugar and mustard. Saturday, the peppers were on the small side and 36 turned out to be only about 3 1/2 cups of peppers.