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
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Mac & Jack's African Amber
Yield: 3 half pints
Ingredients
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
- 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.
- 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).
- 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.
- 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.
- Remove jars from canner and let cool on a folded towel for 12 hours.
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
- 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.
- 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).
- 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.
- 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.
- Remove jars from canner and let cool on a folded towel for 12 hours.
