Jack Daniel'S Hot Mustard (For Canning)

• 16 ounces canned jalapeno slices
• 1 1/2 cups white vinegar
• 1/4 cup salt
• 1 1/2 cups water
• 5 cups sugar
• 1 cup flour
• 1 tablespoon turmeric
• 1 tablespoon dry mustard
• 1/2 teaspoon dried chipotle powder
• 1 tablespoon cayenne pepper (or less, to taste)
• 2 1/2 cups prepared yellow mustard
• 1 cup Jack Daniels Whiskey

1. Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot.
2. Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.
3. Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat.
4. Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.

jalapeno slices, white vinegar, salt, water, sugar, flour, turmeric, mustard, chipotle powder, cayenne pepper, yellow mustard, daniels

Taken from www.food.com/recipe/jack-daniels-hot-mustard-for-canning-205688 (may not work)