Jack Daniel's Hot Mustard (For Canning)
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.
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 1/2 cups water
- 1 teaspoon cayenne pepper
- 1 cup flour
- 5 cups sugar
- 1 tablespoon dry mustard
- 1 tablespoon turmeric
- 1/2 teaspoon dried chipotle powder
- 16 ounces canned jalapeno slices
- 1 1/2 cups white vinegar
- 1/4 cups salt
- 2 1/2 cups prepared yellow mustard
- 1 cup jack daniels whiskey
- Carbohydrate 26.1898129277048 g
- Cholesterol 0 mg
- Fat 3.95887104369692 g
- Fiber 4.262306369155 g
- Protein 4.16188561015057 g
- Saturated Fat 0.273815575401128 g
- Serving Size 1 1 Serving (287g)
- Sodium 36682.9204147087 mg
- Sugar 21.9275065585498 g
- Trans Fat 0.330644367967015 g
- Calories 146 calories
Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot. Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined. Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat. Fill jars 1/2 inch from top and process 7 minutes in a water-bath Canner.
