Jack Daniels Hot Mustard (for canning)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
- 3 cups water
- 2 cups all purpose flour
- 1/2 cup salt
- 5 cups sugar
- 3 (11 oz) cans jalapeno peppers lightly rinsed
- 3 cups vinegar, white
- 2 tablespoons tumeric
- 2 tablespoons dry mustard
- 1 teaspoon chipolte powder
- 2 tablespoons cayenne peper or more, to taste
- 1/4 teaspoon nutmeg optional
- 1 teaspon smoked paprika optional
- 5 cups yellow mustard, prepared
- 2 1/2 cups jack daniels whiskey
- Carbohydrate 11.6429630120379 g
- Cholesterol 0 mg
- Fat 0.486237607995225 g
- Fiber 0.668488030981474 g
- Protein 3.38580259468286 g
- Saturated Fat 0.0627820718873985 g
- Serving Size 1 1 Serving (149g)
- Sodium 16698.8944594804 mg
- Sugar 10.9744749810565 g
- Trans Fat 0.0832938216295585 g
- Calories 136 calories
-Drain cans of peppers and lightly rinse. Place in food processor with vinegar and blend until no chunks of peppers or seeds remain. Pour into a 6 quart or larger non stick pot -In a large mixing bowl whisk water, sugar, flour until smooth, add 4 cups mustard and spices, leave 1 cup of mustard for later, continue to mix until smooth. Cooks note - I ran min in batches through my food processor to make sure all the flour lumps were out of the mix, I only have a 7 c food processor. -Pour mixture into pot with pepper/vinegar mixture and cook on low heat, stir frequently to dissolve sugar for approximately 20 minutes until everything is well combined, sugar dissolved. -Add Jack Daniels and turn heat to high. Stir constantly until mixture comes to a slow boil, add remaining 1 cup of mustard and stir until combined. Reduce heat to medium high and cook until thick enough to coat a spoon. Remove from heat. -Fill 1/2 pint jars to 1/2 inch from top, wipe rims with a damp paper towel, attach lids/rings and process 7 minutes in a water bath canner. Makes 20-22 1/2 pints.
