Thursday, October 15, 2009

Oktoberfest Beer Mustard

Oktoberfest Beer Mustard


Hi. My name is Pam, and I am a condimentaholic. Where is my support group? Can't you imagine us all sitting around, saying things like.."Chutneys. Oh man, don't get me started on chutneys." And.."It all started with one small jar of fig jam."

Seriously, when I open a cookbook, I almost always start in the back, because that's where the section on condiments and sauces usually is. That's the section I linger over, imagining little jars lined up in my pantry or on my fridge shelf. So, when I saw the sections on mustards in Ball Complete Book of Home PreservingI was instantly hooked.

Beer - it's a good thing.



Since it's October, I went with Oktoberfest Beer Mustard (cause I'm simple that way). This was easy and fun, and just look at my cute little jars! Really it's like Christmas for a confirmed condimentaholic like me. And even better than that, it tastes great, and it was way less expensive than buying those $6.00 little jars of mustard at the store!

Oktoberfest Beer Mustard
Makes about five 4oz jars (mine made 7!)

1 1/2 cups beer
1 cup brown mustard seeds
1 cup water
1/2 cup malt vinegar
1/2 cup lightly packed brown sugar
1/4 cup dry mustard
1 tablespoon onion powder

In a nonreactive saucepan, combine the beer and the mustard seeds. Over medium-high heat, bring to a boil. Remove from heat, cover it and let it stand for about 2 hours or until the seeds have absorbed most of the moisture.

Prepare canner, jars and lids (I recommend getting a good book on canning to read all about it, or use the internet to follow correct procedures).

In a food processor fitted with a metal blade, puree the seeds and any liquid, until most of the seeds are chopped up. You want it to be a little grainy.

Transfer the mixture to a nonreactive saucepan (stainless steel) and whisk in the water, vinegar, brown sugar, dry mustard and onion powder. Over high heat, bring to a boil, stirring constantly. Reduce the heat to medium and boil gently, stirring frequently, until the volume is reduced by a third, about 15 minutes.

Ladle the hot mustard into the jars leaving 1/4 inch headspace. Remove air bubbles and adjust head space if needed. Wipe the rim. Center the lid on the jar. Screw the band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring the are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

19 comments:

Joan's Good Life said...

Oh those jars of loveliness... Lord, you have way too much energy! I've been trying to get motivated to make more Jalepeno jelly and I can't seem to find my mojo. Although... I do have some Jalapeno's drying right now and (hopefully) I'll get motivated to make some more Chipoltle Peppers in Adobo. I should go and find a new recipe for that. Didn't like the watery version I made last year...Got any ideas? ;-)

Kat said...

What a great gift idea! I had the Ball Book, but someone borrowed it and I have not seen it since. Guess I will have to get another. I love mustards of all kinds. I was wondering, where would I get malt vinegar? Also, I don't have a food processor, would a blender work? Thanks for sharing.

Pam said...

Joan - no I have never tried making chipolte peppers in adobo, but now it's on my list!

Kat - I got malt vinegar at the regular grocery store. A blender should work fine, I think they said you could use either in the directions.

Marjie said...

Oh, man, I need some of those tiny jars now. I love making condiments (see my post on homemade mayo recently for proof).

Grace said...

there are so many worse things to which you could be addicted. i share your love for condiments, particularly mustard. awesome spread and adorable wee jars!

Barbara said...

Yum. Yum. Yum. Pass the weiƟwurscht!
You look at the sauce section first? Me too! I have GOT to get that home preserving book.

Paula said...

My name is Paula, and I'm addicted to your condiments. First it was the vinegar, and now this. Um, if you want to splash on over here in the rain to bring me multiple mustard jars, I've got smoked sausages here that I'd be willing to share! I'll fire up the grill now. :-)

Mari at Once Upon a Plate said...

You crack me up Pam!

But I'm guilty of being a condiment-aholic too. *blush*

Your Beer Mustard looks fantastic! Wish I could grab a spoon and taste it. :)

Pam said...

Oh man. The mustard looks and sounds so good. I am a condiment junkie too.

Natashya KitchenPuppies said...

You are the goddess of condiments!
I am making this soon. :)

La Table De Nana said...

Really great post! I love handwriting and canning:) Like kids and pets in a post:)

Sippity Sup said...

When you find that support group you let me know I'll bring the tomatillo salsa!

Kate said...

Hello. My name is Kate and I too am a condimentaholic. How easy does this look? I have to give this a try.

I have so many chutneys and cranberry dishes going at Thanksgiving and Christmas that it is becoming a joke...but, I love 'em!

Teresa @ Grammy Girlfriend said...

I love the jars......Love your blog...
Just out blog hopping on tonight...really should be working... Hope you will stop by my Christmas blog and leave your favorite Christmas song...and enter a great giveaway. Also, a birthday letter to my daughter on my main blog...http://teresa-grammygirlfriend.blogspot.com/
http://grammyababychangeseverything.blogspot.com

SDK said...

Honestly. Do you sleep, woman?

jo said...

I think if you saw the contents of my 2 fridges and my pantry you would make me an honourary member of said club. Going to make my very 1st pepper jelly tomorrow and it is also my 1st attempt at canning. Any words of wisdom GREATLY received.

Chris said...

I'm thinking your mustard, some sausages smoked on the smoker, and a nice pale ale.

I could handle that!

5 Star Foodie said...

Beer mustard sounds excellent! Could be used for so many dishes!

E Mama said...

I know that beer company, they are like 2 hours from my house! I have a good friend who is a beer fanatic and it is his b-day, I will pass this recipe on to him. Thanks!