Whole Grain Mustard
Patience is indeed a virtue as mustard must be made four weeks before using it to allow the flavors to blend and soothe. This mustard is well worth the wait and can be used as the base for any number of sauces or simply served with a slice of ham or a pork chop. This should be made in non-reactive, non-aluminum, saucepans.
Ingredients for 1 pint:
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Ground Mustard |
1/2 cup plus 2 tablespoons |
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Mustard Seeds |
1/2 cup |
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Water |
1 cup |
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Cider Vinegar |
2 cups |
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Garlic |
2 cloves peeled and crushed |
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Brown Sugar |
1/4 cup |
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Salt |
2 teaspoons |
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Ground Ginger |
1/2 teaspoon |
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Allspice |
1/2 teaspoon |
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Cinnamon |
1/2 teaspoon |
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Honey |
2 teaspoons |
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1. Whisk together water, ground mustard and mustard seeds in a saucepan and set it aside. |
2. Mix all other ingredients except the honey together in another saucepan. Simmer gently for 15 minutes.
Cool completely then strain. |
3. Whisk the strained vinegar mixture into the mustard mixture.
Simmer gently for 5 minutes then stir in honey. |
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For canning use the following techniques:
Canning using hot pack method with 1/2” of headspace.
Processing with a Water Bath for 20 minutes at 212 degrees. For elevations above 1,000 foot level see Altitude Time Adjustments.
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© 2004 David G. Blackburn
Canned, Canning, Homecanning, Homecanned, How to Can, How, Principles, Preserving, Homemade, Home, Made, Recipes, Ingredients, Whole Grain Mustard