Last month when I ordered my sauerkraut container, a 1/2 dozen little jars also jumped into the cart. I had a plan.
Homemade mustard is SO good and I like to have different jars open at the same time. Because of the Celiac, we have two jars of everything, one labeled "no bread" in hope of avoiding cross contamination. (Yes, it is a pain.) Having two jars of everything makes smaller jars more convenient. They take up less space in the fridge, make it OK to use things up at different rates, and do not cause howls when I have to throw away something that contains bread crumbs. Enter the wee jars.
They are from Weck. Mini Mold #760 and they hold just over 1/2 cup. Perfect.
There are heaps of mustard recipes out on the web, but few for canning. I pieced together a number of recipes and came up with this tasty, simple, dijon mustard.
Dijon Horseradish Mustard
makes 3 cups, the recipe can easily be halved or doubled
2 1/4 cups of snappy white wine
3/4 cups vinegar
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
6 ounces mustard powder (buy it in the bulk section)
2 tablespoons agave
1 tablespoon salt
I tablespoon prepared horseradish
~In a small pan bring to a boil, wine, vinegar, onion, garlic, and horseradish. Simmer 5 minutes, turn off heat and let the vegetables steep 20 minutes.
~Strain the vegetables and press to remove all juice. Rinse out the pan you just used and return liquid to the pan.
~Over medium heat, stir in agave, and salt. Then whisk in the mustard powder and bring to just boiling. If your mustard is nice and thick (it will thicken further upon cooling) go ahead and put it into jars. If it seems too thin, reduce it to the desired thickness being very careful not to burn.
~Fill jars to 1/2 headspace and process in a water bath for 10 minutes. Turn off heat, remove lid from pot and let jars sit in the water an additional 5 minutes.
Once the mustard has cooled it will appear separated with air pockets. If this bothers you, give the cooled jars a good shake and the contents will smooth right out.
I am often asked if a specific recipe can be made without canning. Mustard is a big yes! It will keep in the fridge for months and months.