English Mustard

Processing: Boiling Water Canner 15mins
Storage: 12 months+
A mild mustard perfect for spreading atop roasts and corned beef.
1/3 cup dry white wine
1/3 cup apple cider vinegar
1/3 cup yellow mustard seeds
1 teaspoon turmeric
1 teaspoon salt
¼ teaspoon ground pepper
2 teaspoons sugar

DAY 1: Combine ingredients and soak overnight.Measure all of the ingredients into a bowl, stir to combine and then cover. Leave overnight.
NOTE: If you are short on time, you can combine ingredients, heat to a boil in a small pan, then cover and leave for 2-3 hours before continuing with the next step. 

Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.

Blend mustard until thick.
Pour bowl of mustard mixture into your food processor, pulse until seeds start to split and mixture thickens. This only takes a few moments. Blend until smooth and creamy in texture.

Prepare lids.
While you are thickening the mustard, place the lids into a bowl of boiled 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 boiling water canner for 15 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.

Share on: