09 August 2013

Beer Mustard!

We hosted a "Make your Own Beer Mustard" workshop last night at The Market during our Thursday tasting. Thanks so much to all that stopped by and I hope you had fun trying some new brews! I will apologize for a bit of disorganization on my part...John has shared his sore throat and summer cold with me. (He says I caught it from the dog :))

Here's a re-cap of the recipe and tasting.

BEER MUSTARD for Preserving

1/2 cup Coleman's Dry Mustard
1/3 cup Beer (robust style works the best)
1 Tablespoon Mustard Seeds, black or yellow
Salt & Pepper to taste

Choose to add 1/2 cup Horseradish for spicy mustard or 1/2 cup brown sugar

Mix all ingredients together until smooth. If you will be hot water bath canning, add 1 teaspoon white vinegar to mixture. Fill sterilized jars with a 1/2 inch headspace. Wipe rims attach lids and finger tighten rings. If canning; process in hot water bath canner for 10 minutes. If freezing, freeze up to 1 year.

The mixture really needs to sit a month to mellow and allow flavors to meld.


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