Food in Jars: Preserving in Small Batches Year-Round

Grainy White Wine Mustard
Page 112
Cuisine: North American | Course Type: Condiments

Recipe Review
BethNH from , NH
Making and canning my own mustard!
This mustard is made with both yellow and brown mustard seeds, spices, and white wine. I kept having to put off making it because the mustard seeds needed to be soaked for 12 hours or so.
The mustard smelled delicious while cooking and thickened quickly. I was surprised at how easy it was to make. Although the recipe stated it made 3 half pint jars, I filled 5 of them.
I won't open the jars for at least a week to taste a jar and I'll edit my review then. I'm hoping to give the rest of the jars as Christmas presents.
Comments
Queezle_Sister - 1st August 2012
So pretty! I've had home-made mustard on my list for quite some time now - you've inspired me to move it to the "done" category.
Your friends and family will be very lucky!
BethNH - 1st August 2012
I've never canned before and this was definitely an easy way to start. I plan to make a couple of other flavors including one that is like the hot mustard from Chinese restaurants.
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