Has anyone here ever made Hot Pepper Mustard? I got a recipe and a load of hot banana peppers from my dad. He loves this stuff and wanted to put up a bunch for winter. The recipe is handwritten however and gives no particulars on processing other than to hot water bath it. I tried searching the internet, and although I found the recipe in several places, there were no details there either as to how much headspace or how long to process. So I tried comparing it to similar recipes in my Blue Book (was really surprised that it wasn't in the Blue Book to begin with), and the best I could do was compare it to a butter or relish. I ended up giving it a 1/4" headspace and processed for 10 minutes (although now I think maybe I should have gone for 15 minutes). What concerns me is that some of the mustard bubbled out of the jar during the process. The lids did seal though. I guess the flour in the recipe was the culprit. Another problem I had with this recipe was that it called for 2tbsp of salt, but the person who passed it down wrote beside it that she didn't add the salt at all. My dad said he didn't want the extra salt. But I know that salt is important to preserving. So that worried me to. I don't want to give my dad these jars and then give him food poisoning! Has anyone made this before, and if so, how do you do it? Should I toss this first batch out? (It's been a couple days since I made it.) Please advise and put my mind at ease!