Canning Homemade Dark Beer Mustard To Share

Two pints of mustard to supply us for a while and eight half-pints to share!

Now that we know how yummy our Homemade Dark Beer Mustard is, I wanted to can a big batch of it to share.  I quadrupled the original recipe, to make 12 cups of mustard, plenty for our use and sharing with family and friends.

Canning high-acid food like mustard is easy using the waterbath canning method.  Ball's website, FreshPreserving.com, provides all the info you need about the equipment and procedure.  Here's a quick link to their simple step-by-step instructions for waterbath canning.

There are several steps, but none of them difficult. The hardest part is waiting 3 to 4 weeks for the mustard to be ready to eat!  Just familiarize yourself with the instructions, get your supplies together, and set aside a morning or afternoon to cook and can.


Filled jars, waiting to be lidded and processed.

Homemade Creole Mustard



If I knew how well this would turn out, I would have made more!



Homemade Creole Mustard Recipe

(Adapted slightly from this Creole Mustard recipe on the Nola Cuisine blog)

1 cup white vinegar
1/2 teaspoon Aleppo pepper (or regular crushed red pepper)
2 cloves garlic, chopped
1/2 cup brown mustard seeds, crushed
2 tablespoons freshly grated horseradish
pinch cayenne pepper
pinch ground allspice
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon Steen's Pure Cane Syrup
4 tablespoons Colman's mustard powder

Sterilize a small canning jar and lid.

Bring the vinegar, Aleppo pepper, and garlic to a boil in a small saucepan.  Turn off the heat and let steep for 15 to 20 minutes, then strain the mixture and discard the solids.  Bring back to a boil, then add the mustard seeds, turn off the heat, and let steep for 30 minutes.

In a small bowl, combine the vinegar mixture with the horseradish, cayenne, allspice, salt, sugar, and cane syrup.  Whisk in the mustard powder.

Pour into the sterilized jar, put the lid on, and process in a water bath for 15 minutes.  When cool, tighten the lid and make sure the jar is sealed.  Place in a cool, dark place and let mature for 3 to 4 weeks before using to allow the flavors to marry and mellow.

Refrigerate after opening.