Canning and Preserving, by Mountain Breeze













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Bananna Pepper Mustard
From: Kimberly Pinkston/Sherri Harper-Dotson
  • 25 bananna peppers
  • 1 quart mustard
  • 1 quart vinegar
  • 4 cups sugar
  • 1 cup flour
  1. Puree peppers
  2. Add to other ingredients
  3. Cook until thickens
  4. Pour into 8 pint size jars
  5. Seal
Note: Use sterile jars and clean fresh veggies.


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Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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