I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, October 19, 2015

Canning Spicy Brown Mustard

This has to be one of the easiest canning recipes.  It's not any cheaper than if you were to buy it from the store, but it's so tasty.



CANNING SPICY BROWN MUSTARD
(makes 5 1/2 pints)

Ingredients:
*1/2 cup brown mustard seeds
*1/2 cup yellow mustard seeds
*1 1/2 cups cider vinegar
*1 cup water
*2 teaspoons kosher salt
*4 garlic cloves, minced
*1 tablespoon onion, minced
*1 teaspoon dried turmeric
*1 teaspoon dried allspice

Directions:
~In a medium glass bowl, soak brown mustard seeds in the water and apple cider vinegar over night or for at least 8 hours.
~After seeds have soaked add salt, garlic, onion, turmeric and allspice.
~Blend mixture with immersible blender until mixture is desired consistency.
~Add more water if mixture is to thick.
~Ladle into clean canning jars, leaving 1/2-inch head space.
~Make sure top of jar is clear of any residue.
~Put lids and rings on jars.
~Cook in hot bath for 20 minutes.
~Make sure all lids have sealed and store after sitting for 23 hours.

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