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
Oktoberfest Beer Mustard
1-1/2 cups beer *try Redds Apple Ale
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
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