App & Osborne Family Cookbook 2004
John and Nancy App

1 quart vinegar
1 quart mustard
3 pounds brown sugar
3 Tbsp. salt
1 peck of hot peppers, grind or blend in a food processor
1 C flour

1. In a large pot over medium heat, combine vinegar, mustard, brown sugar and salt. Cook until simmering.
2. Add ground or blended peppers.
3. In a large bow, blend flour with 1 pint of hot mixture. mix well so there are no lumps. Pour flour mixture into hot mixture and bring to a boil. Immediately reduce heat to simmer and cook until mixture has a gravy consistency. Pour into hot jars and seal.
4. Good on sandwiches, in soup beans, ham etc.

Note: I cannot vouch for the canning directions for this recipe. If you’re nervous, you could water bath it because there should be enough acid in it to be safe. If you’re REALLY nervous, you could pressure can it, the product would not be damaged if you choose to do this.

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