Many thanks to everyone who has contacted me asking for additional information about canning as well as recipes. I’m very flattered. Here is the first recipe of what I hope will be many.
Unless you start contracting botulism.
- 1 12oz bottle of beer; darker stouts will have a more pronounced flavor than lighter beers. I favor brown ales for mustard making
- 1/2 cup brown mustard seeds
- 1/2 cup yellow mustard seeds
- 1/2 cup mustard powder; my favorite is Colman’s
- 1 tbsp onion powder; I hate to use vegetable powders, but I just cannot make a real onion work in mustard
- 1 tbsp sea or Kosher salt
- 1/2 cup apple cider vinegar
- 1 tbsp prepared horseradish
- 3 garlic cloves; minced
- Pour beer and mustard seeds into a non-reactive pot and set aside for an hour or so, to let the seeds absorb some of the beer.
- Mix mustard powder, onion powder and salt in a small bowl, taking care to break up any lumps in the mustard. Set aside.
- Using an immersion blender or food processor, blend the seeds and beer to desired consistency. I like my mustard rather grainy and recommend blending no more than half. Whisk in mustard powder mixture, vinegar, horseradish and garlic and cook over medium heat until just barely boiling; whisking often. Turn down heat to low and simmer for 10 minutes. Remove from heat and that’s it! YOU HAVE MADE MUSTARD. Yield: approximately 2.5 – 3 cups.
At this point, you have two options for storage: canning or not canning.
- Pour your mustard into desired container(s) and keep in the refrigerator for months. If you are using a glass jar, let the mustard cool prior to transferring. Sudden temperature changes can cause glass to crack or explode.
- Ladle hot mustard into prepared jars with adequate head space. Wipe rims clean, affix lids and screw bands. Water bath process for 10 minutes, let jars cool 12-24 hours before checking the seal. Store any jars that did not seal in the refrigerator.
- Wait a day or two before consuming; gives the flavors a better chance to develop.
- Play with the recipe! Use different beers and change the amount of horseradish and garlic to your liking.
- Please let me know if you make this; I would love to hear about your results and any changes!