Palma's hot Pepper butter

1  quart		prepared yellow mustard
1  quart		cider vinegar
6  cups		granulated sugar
1-1/4  cups		all-purpose flour
1-1/2  cups		water
1  teaspoon		salt
2  cups		medium hot banana peppers

Tip: Click on the ingredient links to learn the nutritional information for all the Palma's hot Pepper butter ingredients. The serving size for any ingredient in Palma's hot Pepper butter may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

As for Banana Peppers I use 36 large, 40 medium or 50 small. This will give you an Idea.

Seed and finely chop peppers in a food processor. Mix in remaining ingredients in a large pot. Boil for 5 minutes, stirring constantly until desired thickness. ladle into hot, Sterilized jars. Attach rings and hot lids, Process in a hot water bath for 10 minutes. Makes 8 pints