I don't know if it's "safe" or not, but it doesn't follow current guidelines and I wouldn't can it.

You have a very thick mixture with lots of low-acid peppers and a relatively low ratio of vinegar to water, so there are acidity issues (I have no idea how acid it is.) plus issues with the flour. There are a couple of recipes for mustard pickle thickened with flour left in the Ball Complete Book of Home Preserving but other than that there are no approved flour-thickened recipes for home canning.

The mustard helps (wet mustard or dry mustard powder?) but who knows if that's sufficient?

This is one of those lovely-sounding recipes that refrigerator space must be reserved for. Or cut the batch, make just a little "on the spot," and freeze peppers to make more as needed.

I'm sorry to give this answer but glad you asked.

Carol

First off, no flour should be used. Its not recommended for home canning anymore. Clar Jel is a more stable thickener. Because its not really very acidic with the mix of low acid peppers and added water, its probably insafe to can. The closest you can come to something similar suitable for home caning is the roasted red pepper spread recipe, which could be adapted to use all hot peppers. One PINT of mustard?? Is that powdered or a prepared type? Is it yellow or some kind of Dijon mustard?

Thanks for the info.
The mustard in this recipe is just the prepared kind that you squirt on on hot dog or hamburger. This spread tastes great on sandwiches. We'll have to figure out how to do a small refrigerator batch or give it up.
I'll look up the roasted red pepper spread tomorrow.

Blessings,
Linda Renee

Sorry, no. If you will use books and information from reliable sources you will not have to question safety of anything. Sticking with the Ball Blue book, the Ball Complete Book, So Easy to Preserve, and Small Batch Preserving will give you plenty to can and know they are safe to follow. I recommend you learn to stick with these. There are a other safe ones, but these are the best ones off the top of my head.
You cannot trust just any book or recipe. There are so many recipes people have tried to invent or turn cooking things into canning recipes. You just can't do those safely. Cooking and safe canning recipes are two totally different things.

I noted in most all your posts you are trying to convert a cooking recipe to a canning recipes. As Linda Lou said above they are two totally different things. 99% of the time they don't convert safely.

So it's time to put away the cooking recipe box and buy one of the many safe canning cookbooks like BBB or spend some time exploring the many safe recipes posted online at NCHFP. ;)

NCHFP is also the recognized source for all the basic guidelines and their free online canning course is worth the time.

Dave

Here is a link that might be useful: NCHFP

I think one of the things we learn as we become more proficient at home food preservation is how we allocate space. Certain things (like pesto) are frozen for long-term storage. Some things require refrigeration and some others can be processed and are suitable for shelf storage.

Actually, as you look at this recipe, barring the peppers there's nothing there that's hospitable to bacteria. You have wet mustard, vinegar, sugar, salt and flour. It's the peppers that are the issue. This is only a guess and it may spark some disagreement, but that "base" could be made ahead and then a suitable amount of chopped peppers could be added to a portion of the mixture. If the peppers were dried and re-constituted in vinegar rather than used fresh, even they wouldn't be an issue. Better yet would be a mixture of dried peppers and dried tomatoes.

Someone may disagree (no harm in honest debate) but that's my take on it.

Carol

It is the 1 1/c cups of flour. This is a density issue, as well as ph with the flour. Sure, there are a couple older relish recipes, like corn relish with flour, but that is even optional. I would need to check the new So Easy to Preserve or BBB to see if it is still included or if perhaps Clear Jel was used now. Still, I totally agree with Dave on this. I feel we should teach people to can safely and not try to experiment.
Cooking is an art, canning is a science.
It would make more sense to me to can a safe pickled pepper recipe and then add them to the mustard later on.

I appreciate the individuals who have been willing to review our canning recipes. Many of these unsafe recipes have been around for years and years and people can't imagine they might be dangerous. Our mother processed green beans in a water bath canner for two hours. My Amish neighbors makes a version of the hot pepper butter using bell peppers instead. She calls it "sandwich spread". They can food in recycled pickle or spaghetti sauce jars resealing them with the same lid that the original product was processed with.
A lot of people are doing things the same way they've done it for years and don't have a clue it could be dangerous.
People are posting recipes online that they copied straight from their mom's recipe file or the old church cookbook.
I don't think it's just newbies making up recipes.
If I hadn't been looking for a good salsa recipe online a couple of years ago I wouldn't have found your warnings.
BTW for the first time ever I froze rather than canned some spaghetti sauce.
So once again, thanks for caring!
LindaRenee

I didn't see a Mustard Pickle in So Easy to Preserve though I may have missed it. NCHFP may have one online.

The new Ball Complete Book of Home Preserving has two thickened mustard-pickle recipe. Both call for ClearJel. Interestingly enough, the newest anniversary edition of the Ball Blue Book still has a flour-thickened mustard pickle. I thought that one would be gone in the new edition.

The Ball Complete Book of Home Preserving has four canned seasoned mustard recipes, for those interested in trying one.

I was speculating that the flour in the recipe above does not present a particular danger, despite the high pH, because mustard and vinegar are such inhospitable environments for bacteria.

However, that is mere speculation, not science. I still would not can the mixture but would refrigerate, freeze or reduce batch size, as I originally recommended and as other members said.

I also wanted to mention a secondary not food-safety related issue. I don't think I would can any mustard, even those offered by Ball. I'm sure commercial processors have ways around this problem but I've heard from boutique canners who preserve small-batch items for sale that the heat of home canning is not friendly to mustards. It can unfavorably alter the flavor and consistency.

Carol

Flour tends to break down once in acid while in storage. My mustard is mix of celery seeds and yellow and brown mustard seeds ground up. I also add a bit of tumeric, as do companies like French's. Commercially made mustard and pickle makers use the 20% vinegar, and add water to bring it down a little lower. With 1.5 cups of flour, that recipe is very old and quite unsafe by todays standards.