Wholegrain Beer Mustard Recipe for Water Bath Canning
Mustard can be such a great condiment for game time or really any kind of gathering. This mustard pairs so well with crispy chicken tenders, onion rings, or how about bratwurst and mini corn dogs, roast beef sliders, or my all time favorite my homemade soft pretzels. For a family favorite dinner, I think making this mustard as a baked ham glaze would be amazing or on top of grilled chicken breasts.
As for the beer additions, I use a lighter lager like our famous domestics Miller or Bud or Coors beers. I use these for a few reasons, one is that when I buy a six pack I would like the rest of the beer to be drank so I don’t buy beer that is not liked in this household. Also, these domestic beers are much cheaper then your IPA’s or darker imported lagers. Plus, the darker the beer used, the more intense the flavor will be in your mustards. In this recipe, I use brown mustard seeds along with yellow mustard seeds. Brown mustard seeds are know to be more spicier and have a more intensely bold mustard flavor already. But please don’t let my weak mustard taste sway you. Go and try your hand at your favorite beer list and see which one you love best.
Also, remember your mustard tastes better the longer it sits unopened. The flavors mellow out and become more delicious after about one month of sitting.
Cost to make this recipe.
This canning recipe was taken from Ball’s Fresh Preserving online website. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
Click here for more information about our home food preservation disclaimer.
Wholegrain Beer Mustard
Cooking Methods
- Water Bath Canner
- Mason Jars, Lids, and Rings
Ingredients
- ½ cup whole yellow mustard seeds, …[$1.16]
- ¾ cup whole brown mustard seeds, …[$1.29]
- 1½ cup favorite beer, (1 bottle)…[$1.12]
- 1 cup apple cider vinegar, …[$0.26]
- ½ cup brown sugar, …[$0.24]
- 1 tbsp. onion powder, …[$0.18]
- 2 tsp. dry thyme, …[$0.36]
- 2 tsp. salt, …[$0.14]
Instructions
- In a quart mason jar, combine all ingredients, cover, and let sit overnight. Be careful pour in the beer, it will foam up a lot at first, just let it settle down when putting other ingredients in.
- Next day, prepare water bath canner, equipment, and 5- 4oz jelly jars with lids and rings.
- Pour entire mason jar into a blender. Blend until smooth with a little bits of the whole seeds still showing.
- Transfer mustard to a large sauce pot and heat up.
- Ladle in hot mustard into hot jars. Leave ½ inch headspace, wipe rims, place on lids and rings, and process for 10 minutes.
- Take out and let cool and seal.
- Let mustard sit for a few weeks before opening. This will help mellow out the flavors and not be so bitter.