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Anything Else
Once I saw this recipe from Ball Fresh Preserving I just knew I had to make it! We love a good, spicy, grainy mustard, reminiscent of our time spent in Berlin, Germany when my husband and our family was stationed there with the U.S. Air Force. This mustard reminds us so much of bratwurst, knockwurst, or hard salami, cheeses and rye breads served in many Gasthaus’s (guest houses with rooms for rent, a bar and restaurant/breakfast room) throughout Germany. It was not unusual to go down to breakfast and see a platter of sliced deli meats, cheeses, soft-boiled eggs, grainy mustard and German brotchen (hard rolls) ready to eat. Ingredients 1-1/2 cups beer (I used Sam Adams beer) 1 cup brown mustard seeds 1 cup water 1/2 cup malt vinegar (I used cider vinegar which is a substitute for malt vinegar) 1/2 cup lightly packed brown sugar (I used slightly more) 1/4 cup dry mustard 1 tbls. onion powder Method COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes (this took about 20 minutes for me). LADLE hot mustard into hot jars leaving 1/4 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Yield: I got 3 – 8 oz. and 1 – 4 oz. jar Notes: Flavors mellow and get milder as it sits, so let this sit a month or 2 before eating. Enjoy, Mary
Beer Recipes
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Kitchen Joys
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canning/preserving
Make your very own mustard seeped in beer and brown sugar with special instructions for the water bath canner.
Canning
Once I saw this recipe from Ball Fresh Preserving I just knew I had to make it! We love a good, spicy, grainy mustard, reminiscent of our time spent in Berlin, Germany when my husband and our family was stationed there with the U.S. Air Force. This mustard reminds us so much of bratwurst, knockwurst, or hard salami, cheeses and rye breads served in many Gasthaus’s (guest houses with rooms for rent, a bar and restaurant/breakfast room) throughout Germany. It was not unusual to go down to breakfast and see a platter of sliced deli meats, cheeses, soft-boiled eggs, grainy mustard and German brotchen (hard rolls) ready to eat. Ingredients 1-1/2 cups beer (I used Sam
Adams beer) 1 cup brown mustard seeds 1 cup water 1/2 cup malt vinegar (I used cider vinegar which is a substitute for malt vinegar) 1/2 cup lightly packed brown sugar (I used slightly more) 1/4 cup dry mustard 1 tbls. onion powder Method COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes (this took about 20 minutes for me). LADLE hot mustard into hot jars leaving 1/4 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Yield: I got 3 – 8 oz. and 1 – 4 oz. jar Notes: Flavors mellow and get milder as it sits, so let this sit a month or 2 before eating. Enjoy, Mary
All Things Savory!
