I make several types of mustard every year, one even with plum. I put them in a jar and dtore them in a dark cold place until I use them. When open I store them in the fridge. Never had a problem so far
Reiny - would you mind sharing a couple recipes and when you say you are storing them in cool dry place have you water bathed them? This is new territory for me.
I'll try to tell you my recipes, but please be patient with me, I have to translate them from german or french and I don't know all the right cooking terms in english.
50 g white mustardseed
50 g black mustardseed
75 g brown sugar(Muscovado)
1/2 tsp Kurkuma
1 tsp red Paprika
a little bit cinnamon
1 tsp Salt
1 tsp pepperseeds
250 ml red wine vinegar
1 Orange: juice and grated peel
do all the dry ingredients in your kitchenmachine and grind them, add vinegar, stir until everything has well mixed.Add Orangejuice and peel, stir again .
Let soak 1 hour and finally fill in jars.That's it.
I store them in the garage, which is not heated in winter and perfect for storing all my canning goods
White mustard with herbs:
100 g white mustardseeds
75 g brown sugar
1 tsp salt
1 tsp white peppercorns
1/2 tsp Kurkuma
275 ml white wine vinegar
6 Spoons chopped herbs like rosemary, parsley, sage and chives
the preparation is the same like above
1 kg pears
250 ml unsweetened pearjuice
150 ml white wine vinegar
150 g sugar
300 g yellow mustardflour
peel the pears and cut them in small pieces.
Slowly heat pearjuice, vinegar and sugar in a pot, stir until the sugar is melted.add 200 g pearpieces for 2 min, than take them out of the liquid and put them away.
now add the rest of the pear and slowly cook at low heat for at least 45 min.
Add the mustardflour and the rest pears and cook for another 15 min. stir constantly, as the consistency of the mustard is getting like jam.
fill in jars and use them only after 3 weeks
Enjoy and let me know how it worked
greetings from Luxembourg
Reiny, thank you for these recipes. I will note, as I'll be sharing these in our HOMEGROWN Gift Guide, that Kurkuma is what many of us call Turmeric, and mustard flour is simply ground mustard seeds, also called mustard powder. These all look terrific!
Cornelia thanks for telling me about Turmeric. My english is not always the best and it was a little bit difficult for me to find the right expressions to translate recipes from Luxemburgish and German into English.
But I'm happy that you will share them in the Homegrown Gift Guide
Wish you a nice december and happy holidays
Here is the mustard recipe that I use and can. Canning instructions are at the bottom of the recipe.
½ cup brown mustard seeds
½ cup yellow mustard seeds
(or just 1 cup of yellow mustard seeds)
4 tablespoons of water
½ cup honey
2/3 cup cider vinegar
1 tablespoon ground nutmeg
1 tablespoon kosher salt
2/3 cup single malt Scotch whiskey
(Use scotch for a full body and smokey flavor. For a lighter flavor substitute Irish or Canadian whiskey. For alcohol free, substitute fresh apple cider.)
Grind the mustard seeds to desired consistency in a blender.
Mix the processed seeds with the water in a glass or stainless steel bowl and let the mixture stand covered for one hour.
Combine the mustard, honey, vinegar, nutmeg, salt and whiskey (or cider) in the blender or food processor. Process until the mixture forms the desired consistency. Add more honey if the mixture looks dry.
Transfer the mixture to a glass or stainless steel bowl. Cover and let stand for 24 hours.
Pour into canning jars and process in boiling water bath for 15 minutes.
Refrigerate after opening.
I make about two quarts a year with brown seeds, honey and beer. I store them in quart masons and keep them in the back of the fridge. The only thing I have to do is add a little oil if they have sat for a very long time. Never had an issue or complaint.