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 Dark Beer Mustard




This mustard is malty from the vinegar and beer, spicy from the horseradish, and with every bite the mustard seeds pop, flooding your mouth with their savory flavor.

1 cup malt vinegar
1 cup dark beer (a dark ale or stout works well)
4 cloves garlic, chopped
1 cup brown or black mustard seed, toasted in a skillet until very fragrant
1 tablespoon caraway seed, crushed and toasted in a skillet until very fragrant
2 tablespoons freshly grated horseradish
1/2 teaspoon ground coriander
pinch cayenne pepper
pinch cardamom
pinch ground mace
pinch nutmeg
2 teaspoons Kosher salt
4 teaspoons Steen's Pure Cane Syrup
4 tablespoons Colman's mustard powder

This recipe will make about 3 cups of mustard.

Sterilize a canning jar and lid.

Bring the vinegar, beer, 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 and caraway, turn off the heat, and let steep for 30 minutes.

Combine the vinegar/mustard mixture with the horseradish, coriander, cayenne, cardamom, mace, nutmeg, salt, 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.