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.
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.