-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.
I added some water to the mixture because it can thicken up quite a bit when processing this much and make a thick jar of mustard after processing. I did this about 1/2 way through jar filling. Don't mind mixing the thick jars, just looks better when serving.
I have a GE profile glass top stove I can on, it takes longer to heat up the canner but I have had no issues with it for 5 years of canning. I was going to process in my turkey fryer in the garage but it is waaay to hot in Ohio!
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 16698.9mg||576 %|
|Potassium 143.7mg||4 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 11g|
|Protein 3.4g||5 %|
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Calories per serving: 136
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