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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Wholegrain Mustard Recipe

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This recipe for Wholegrain Mustard is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• ½ c yellow mustard seeds
• ½ c brown mustard seeds
• 1 ½ c apple cider vinegar
• ⅔ c water
• 2 t salt
Directions:
Directions:
1. In a quart mason jar, combine all ingredients together and let sit overnight to rehydrate the seeds.
2. Next day, prepare your mason jars and water bath canning equipment.
3. Pour mason jar into a blender and blend until mustard mixture thickens. There will still be seed showing in the mustard.
4. Pour blended mustard in a large sauce pot and warm. You need to pour hot mixture into a hot jar.
5. Ladle in hot mustard into hot canning jar with 1/2 inch headspace, remove bubbles, wipe rim, and top with lid and ring.
6. Process in water canning bath for 10 minutes.
7. It is best to let mustard sit unopened for at least 4 weeks or more. The hot taste will mellow out the longer it sits.
Number Of Servings:
Number Of Servings:
6 jelly jars

 

 

 

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