Canning Mustard

[miacova]

It's normally my better half that decides what she wants to can and put away for the winter. Well, I decided I wanted to give canning some whole grain mustard a shot. So I found a couple recipe's and just started soaking the mustard seeds, I will probably spice up some of the beer mustard with some Habanero or Jalapeno.
 
 
 

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Ghost Owl Whiskey
 
Ghost Owl Honey Mustard

 

Yield: 5-1/2 pints

 

Ingredients

• 
  
• 1-1/2 cup yellow mustard seeds
• 
  
• 1/2 cup brown mustard seeds
• 
  
• 3 tsp sea/pickling salt
• 
  
• 1 cups water
• 
  
• 1 cup Ghost Owl Whisky ( Whiskey or Bourbon of your choice)
• 
  
• 1 cup apple cider vinegar
• 
  
• 10 Tbsp honey
• 
  

Instructions

1. 
   
2. In a medium-size bowl combine mustard seeds, bourbon, and vinegar. Cover and let set for 8 to 24 hours until all liquid has been absorbed by seeds.
3. 
   
4. Add soaked mustard seeds to a food processor/ blender/or process with an immersion blender until seeds are chopped and desired consistency is reached (you might want to add a bit of water to help liquify).
5. 
   
6. Add mustard mixture to a medium-size, non-reactive pot. Add the honey, salt, and 1 cup of water. Bring to a boil, simmer over medium heat for 20 minutes.
7. 
   
8. Pour mustard into hot prepared jars, wipe rims, apply lids, and rings (finger tight), then process in a covered hot-water bath for 10 minutes. Turn of heat, let set for an additional 5 minutes.
9. 
   
10. Remove jars from canner and let cool on a folded towel for 12 hours.
11. 
    

 

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Mac & Jack's African Amber
 
 
 

Yield: 3 half pints

 
Ingredients

• 
  
• 1/2 cup brown mustard seeds
• 
  
• 1/2 cup yellow mustard seeds
• 
  
• 1/2 Mac & Jack's African Amber  (beer of your choice)
• 
  
• 1 cup apple cider vinegar
• 
  
• 1-1/2 tsp salt
• 
  
• 4 Tbsp honey or light brown sugar
• 
  
• 1-1/2 cup water
• 
  
•  
• 
  

Instructions

1. 
   
2. In a medium-size bowl combine mustard seeds, beer, and vinegar. Cover and let set for 8 to 24 hours until all liquid has been absorbed by seeds.
3. 
   
4. Add soaked mustard seeds to a food processor/ blender and process until seeds are chopped and desired consistency is reached (you might want to add a bit of water to help liquify).
5. 
   
6. Add mustard mixture to a medium-size, non-reactive pot. Add the honey, salt, and water. Bring to a boil, simmer over medium heat for 15 minutes.
7. 
   
8. Pour mustard into hot prepared jars, wipe rims, apply lids, and rings (finger tight), then process in a covered hot-water bath for 10 minutes. Turn of heat, let set for an additional 5 minutes.
9. 
   
10. Remove jars from canner and let cool on a folded towel for 12 hours.
11. 
    

 
 
 


 

 

 
 
 
 
 
 
 
 

 

[salsalady]

Mmmm, sounds goood!!!
 
I'm assuming these are currently in the soaking stage and further pics will be posted when processed?????
 
SL

 

[miacova]

Here is the finished product, I added some roasted Jalapenos to the beer mustard when I processed the seed in the food processer. They both taste great to me, but from what I have read and been told they can be a little bitter until they mellow a couple of weeks.
 
 
 

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Ghost Owl Honey Mustard
 
 
 

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Mac & Jack's beer mustard