Wholegrain Mustard
Mustard made with both yellow and brown mustard seeds and preserved in a water bath canner.
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Cooking Methods
- Water Bath Canner
- Mason Jars, Lids, and Rings
Ingredients
- ½ cup yellow mustard seeds, ...[$1.16]
- ½ cup brown mustard seeds, ...[$1.29]
- 1½ cups apple cider vinegar, ...[$0.44]
- ⅔ cup water, ...[$0]
- 2 tsp. salt, ...[$0.14]
Instructions
- In a quart mason jar, combine all ingredients together and let sit overnight to rehydrate the seeds.
- Next day, prepare your mason jars and water bath canning equipment.
- Pour mason jar into a blender and blend until mustard mixture thickens. There will still be seed showing in the mustard.
- Pour blended mustard in a large sauce pot and warm. You need to pour hot mixture into a hot jar.
- Ladle in hot mustard into hot canning jar with ½ inch headspace, remove bubbles, wipe rim, and top with lid and ring.
- Process in water canning bath for 10 minutes.
- It is best to let mustard sit unopened for at least 4 weeks or more. The hot taste will mellow out the longer it sits.
Nutrition
Calories: 95kcalCarbohydrates: 5gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 643mgPotassium: 163mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 47mgIron: 2mg