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OKTOBERFEST BEER MUSTARD
"This is a coarse, sweet, mildly spicy mustard that goes great with hotdogs and brats, burgers and sandwiches. You can vary the flavor greatly, by using different vinegars. Be sure and use a beer you like. Beer that tastes bad, will make mustard that tastes bad." ~JD
1 cup Brown Mustard Seeds
1/2 cup Yellow Mustard Seeds
1- 12 oz bottle Redd's Apple Ale, or beer of your choice
1 cup Apple Cider Vinegar
1 cup Water
3/4 cup Brown Sugar
1/4 cup Honey (optional, added for additional sweetness)
1 Tablespoon Onion Powder
Combine beer and mustard seeds in saucepan and bring to boil. Cover and remove from heat, set at room temperature at least 2 hours, I prefer overnight.
Process beer/seed mixture in blender of food processor until well blended and most seeds are chopped. Transfer to saucepan, place over medium high heat and whisk in remaining ingredients.
Bring to a boil, turn down heat and simmer until desired consistency is obtained, stirring constantly.
Remove from heat, ladle mixture into prewashed, sanitized jars, filling to within 1/4" headspace. Process in water-bath 10 minutes, adjusting for altitude. Turn off heat, allow to sit 5 minutes, remove from canner and place on cooling rack or towel, until cooled.
Makes: 4 half-pints
Recipe Adapted from: Ball - Complete Book of Home Preserving
Photo by: JD Provence for Canning and Cooking at Home
Oh - okay! "everyone I know was making this" so, I made some too. I found out the hard way that the brown mustard seeds when 'cracked/cooked' emits a bitter flavor!!!! (they SAY that bitterness mellows over time) I tasted the mustard (my mistake!) and almost threw it all out ((super bitter)) until Canning friends said its normal to be bitter and to go ahead and can it - and let it mellow - sometimes up to 3 months. It will be an interesting wait and see! It smelled so wonderful as it was cooking so, that's a plus - right?! You do get a lot of beer foam in your saucepan when first starting to cook this down, after the seeds have soaked. (just an fyi that you aren't doing anything wrong when you see that happen) the foam does fade away and you will let your 'sauce' simmer a good 20 mins or so...it will thicken rather slowly but, when you can stir and get a stiffer sauce that 'plops' when you scoop some up and drop back into pan - it's ready to can...Enjoy! Diane
I will report back if mine does indeed mellow or not...
Oktoberfest Beer Mustard
1-1/2 cups beer *I used Heineken
1 cup brown mustard seeds *not yellow
1 cup water
1/2 cup malt vinegar
1/2 cup lightly packed brown sugar *a little more if preferred
1/4 cup dry mustard *I used Coleman's
1 Tbsp onion powder
5-7 (4 oz) glass preserving jars with lids and bands
COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy.
TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Recipe by: Ball Recipes/Fresh Preserving
Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home