Hot Pepper Butter (Mustard) For Canning - cooking recipe

Ingredients

1 quart prepared yellow mustard
1 quart cider vinegar
6 cups sugar
1 1/4 cups flour
1 1/2 cups water
1 teaspoon salt
Peppers as follows
36 40 medium banana peppers or 50 small banana peppers

Preparation

Seed and chop peppers. (I use a food processor to chop the peppers tiny).
Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).