Printable View
Mom used to make a lot of homemade mustard, and it was hands down better than anything I've ever bought. Hoping I can get a recipe out of her, but when I saw this tonight, it made me think that fall might be a good time to can some mustard up.
Have any good recipes (that can/store well)?
Where do you buy cheap (bulk) dry mustard + mustard seed? Is there any significant difference between the cheap bulk 5lb pack and something better?
http://www.freshpreserving.com/recip...t-beer-mustard
... on a related note. When I was in Holland a few years back, apparently one of the national soups there is mustard soup. Sounds gross, right? But man, it was amazing. I tried to make some here once, and it did not turn out well. Tasted like mustard in a bowl. Any Dutch board members know how to make a good mustard soup?
Post it up in here to help jump start this thread. https://www.ar-15.co/threads/140481-...and-food-sales
Ohh I absolutely love Mustard. There is a place up in Durango that makes some good stuff.
I like mustard that had whole and/or cracked seeds in it. NOM NOM
Mustard soup?Quote:
Originally Posted by Brian
Looking up a recipe... http://dutchfood.about.com/od/starte...ustardsoup.htm
Ahh, bacon, that's a good measure of deliciousness right there.
From: Ball Complete Book of home preserving.
Oktoberfest Beer Mustard:
1 1/2 c Beer
1 c Brown Mustard Seeds
1 c Water
1/2 c Malt Vinegar
1/2 c Brown Sugar
1/4 c Dry Mustard
1 tbsp Onion Powder
1. In a medium sauce pan combine beer and brown mustard seeds; bring to boil over medium/high heat. Remove from heat. Cover and let stand at room temperature until seeds have absorbed most of the moisture.
2. Prepare canner jars and lids
3. In a blender or food processor puree marinated seeds and any remaining liquid until most seeds are well chopped.
4. Transfer mixture to saucepan and whisk in water, vinegar, brown sugar, dry mustard, and onion powder. Bring to boil over high heat, stirring constantly. Reduce to medium heat; boil gently, stir frequently. Reduce by 1/3.
5. Ladle hot mustard into jars leaving 1/4 inch head space. remove bubbles, wipe rim, put lid on and screw lid until fingertip tight. Place jars in canner and ensure they are completely covered with water. Process for 10 minutes in a water bath canner.