Jack Daniels Hot Mustard (for Canning)
Hot, sweet, smoky mustard that is yummy on pork, chicken, pretzels, cream cheese, you name it. I know some canners will not use flour, I have made various mustards for years without an issue with it. Please be your own judge on this call. Makes a great gift or take to parties!
Hot, sweet, smoky mustard that is yummy on pork, chicken, pretzels, cream cheese, you name it. I know some canners will not use flour, I have made various mustards for years without an issue with it. Please be your own judge on this call. Makes a great gift or take to parties!
- 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
Step-by-step
- 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.
Swapping the white vinegar for unrefined apple cider vinegar shifts the flavor profile from sharp acidity to a fruitier tang that competes with the heat of the peppers. Mustards flavored with spirits and preserved in a water bath have a long culinary history originating in preservation traditions where vinegar and alcohol served to stabilize volatile ingredients. Working with a large quantity of hot peppers and high-proof alcohol requires attention to detail to avoid common preparation failures.
- Process the canned jalapenos thoroughly in a food processor until completely liquefied; any remaining solid chunks will disrupt the smooth emulsion required for canning safety.
- Whisk the all-purpose flour and water completely smooth before adding dry spices and prepared mustard to prevent stubborn flour pockets from forming during the initial heat phase.
- Maintain a continuous stir while cooking the base on low heat for 20 minutes to dissolve the five cups of sugar without scorching the bottom of the pot.
- Introduce the whiskey and bring the liquid to a slow boil on high heat to cook off harsh alcohol notes while integrating the remaining one cup of prepared yellow mustard.
- Cook the final mixture over medium-high heat until it leaves a distinct coating on the back of a spoon, signaling proper moisture reduction.
- Process the filled half-pint jars in a boiling water bath canner for exactly seven minutes, ensuring rims are wiped clean with a damp paper towel beforehand to guarantee a secure seal.
Properly processed jars store securely in a cool, dark pantry for up to one year. Once opened, transfer the mustard to the refrigerator where it remains stable for several months.
