Hot Pepper Mustard Amber of Findlay

36 hot banana peppers        1 quart generic salad mustard

1 quart vinegar                                 6 cups brown sugar

1 teasp salt                         1 1/2 cups flour   (plus water, see below)

Chop peppers in blender, puree with the vinegar.  Add in

everything but the flour and put into a large kettle.  Bring to

a boil.  Add water to the flour to form a thin paste.  Add to the

mixture and bring to a boil.....boil hard for three minutes....

stirring constantly.   Put into 8 pint jars.  Seal and process

in a hot water bath for 5 minutes.