Sun-Dried Tomato Mustard

Processing: Boiling Water Bath 15mins
Storage: 12 months+
Yield: 3 1/2 cups
Homemade tomato-flavoured mustard – enjoy in sandwiches, roast chicken, quiches, hot dogs and grilled meats. 

1 cup apple cider vinegar   

2/3 cup yellow mustard seeds
1 cup water     

3 tablespoons mustard powder
1 teaspoon kosher or pickling salt  

1 teaspoon garlic powder
1 teaspoon onion powder   

1 tablespoon dried oregano
1 ½ cups chopped sun-dried tomatoes (not oil-packed)

DAY 1: Combine vinegar and mustard seeds. Soak overnight.
Measure vinegar and mustard seeds into a 2-cup capacity jar, add lid then shake well to combine. Leave overnight.

NOTE: If you are short on time, you can heat to a boil in a small pan, then turn the heat off, cover the pan with a plate and leave for 2-3 hours before continuing with the next step.
Prepare jars by covering in water and boiling for 10 minutes.
Puree until thick.
Measure ingredients (including vinegar/mustard seed mixture)  into your food processor (or blender) then  pulse until seeds start to split and mixture thickens. This only takes a few moments and thin with a little extra water if required. Leave some mustard seeds whole for spicier mustard, or puree smooth for less spicy mustard.

Prepare lids.
While you are making the mustard, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the mustard and then fill the jars, removing the lids from the hot water when you are ready to place them onto the jars to seal.

Ladle mustard into hot jars.
Immediately spoon mustard into hot jars, leaving a 1/4 inch (0.5cm) headspace. Wipe rims and seal.

Boiling water bath processing.
Process in hot water bath canner for 10 minutes. Start your timer when the water returns to a full boil. Then when the time is off, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jars should not flex up or down when pressed, if jars have not sealed refrigerate immediately or reprocess.           

Leave jars of mustard to rest for 6-8 weeks before opening, to allow the mustard and vinegar flavours to mellow.


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