Another busy day yesterday with the SB Canning Group. There were five of us, despite the torrential rains going on outside. At days end 5.4 inches of rain, completed three different mustard, vanilla extract, and a fabulous Chipotle Strawberry Jam. We went pretty much non-stop on all the recipes even with a creative third mustard that started out strange but with a bit of doctoring turned out well.
While doing the recipes I miss judged my pantry a bit and thought that I had more honey than I actually had. In our honey mustard it called for two cups to double the recipe and I only really had a cup left in the jar. Thankfully with only that cup the flavor was perfect, just the right amount of sweet!
Our third mustard recipe was more of a collaboration with Rose, our newest member of the group guiding us. Rose is a local caterer and we had the pleasure of her expertise in designing a flavor combination. In the mustard was a mix of wine, brown and yellow seeds, and Rose's addition, french tarragon. The white wine left a weird flavor and we offset it with a bit more of the yellow mustard seed and about 1/4 cup cider vinegar. The result was a great Wine Tarragon mustard. Because it was not an exact science I can't post the recipe but I will give you the basics of the mustard and you can add your own dried spices.
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| Spiced Peaches in Wine |
I was also given a jar from Rose that look at first glance like kumquats, but she told me they were small peaches. They are spiced and are jarred in wine. They are so cute and the gift was very gracious.
Thank you to Susan, Jeanne, Chona, and Rose for a great day in the kitchen and sharing the snacks!
Let's get to the recipes! First up was the three mustard's. Beer Thyme Mustard, Honey Mustard, and finally the Wine Tarragon Mustard.
Beer-Thyme Mustard
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
3/4 cup stout beer (flat)
1 Tablespoon mustard powder
1 Tablespoon dried minced onion
2 teaspoons dried thyme leaves
1/2 cup cider vinegar
1 teaspoon kosher salt
Soak the mustard seeds in the beer overnight. About 20 minutes before you are ready to make the mustard, stir the mustard powder, minced onion and thyme into the soaked seed mixture and allow to sit.
Place the mustard mixture to a blender along with the vinegar and salt. Grind until it is the consistency of a paste, with some seeds remaining visible. This may take a minute or two. Ladle into quarter pint jar and process in water bath for 15 minutes.
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
3/4 cup stout beer (flat)
1 Tablespoon mustard powder
1 Tablespoon dried minced onion
2 teaspoons dried thyme leaves
1/2 cup cider vinegar
1 teaspoon kosher salt
Soak the mustard seeds in the beer overnight. About 20 minutes before you are ready to make the mustard, stir the mustard powder, minced onion and thyme into the soaked seed mixture and allow to sit.
Place the mustard mixture to a blender along with the vinegar and salt. Grind until it is the consistency of a paste, with some seeds remaining visible. This may take a minute or two. Ladle into quarter pint jar and process in water bath for 15 minutes.
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| (Top) Honey Mustard (Left) Beer Thyme Mustard (Right) Wine Tarragon Mustard |
Homemade Honey Mustard
1/2 cup yellow mustard seeds
3/4 cup apple cider vinegar
1/3 cup water
1 1/2 tsp. sugar
1 cup honey (we only used 1/2 as much)
3/4 cup apple cider vinegar
1/3 cup water
1 1/2 tsp. sugar
1 cup honey (we only used 1/2 as much)
Instructions:
Soak the mustard seeds in the vinegar and water, making sure the seeds are covered by the liquid. Leave soaking overnight.
Add the sugar and honey to the seeds mixture. Blend mixture until it reaches desired consistency, adding water if needed. Ladle into quarter pint jar leaving 1/4" headspace and process in water bath for 15 minutes. The mustard will at first seem extremely spicy, but will mellow out after about a week.
Soak the mustard seeds in the vinegar and water, making sure the seeds are covered by the liquid. Leave soaking overnight.
Add the sugar and honey to the seeds mixture. Blend mixture until it reaches desired consistency, adding water if needed. Ladle into quarter pint jar leaving 1/4" headspace and process in water bath for 15 minutes. The mustard will at first seem extremely spicy, but will mellow out after about a week.
Basic Mustard
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/4 cup yellow mustard seeds
3/4 cup cider vinegar
1/3 cup water
1 t. kosher salt
1 t. dried spice (basil & lemon, or cardamom & fennel, or allspice & tumeric)
Instructions:
Soak the mustard seeds in the vinegar and water making sure the seeds are covered by the liquid. Leave soaking for 2 days.
Add the salt and spices to the seeds mixture. Start by adding about 1 tsp. of each spice. Blend mixture until it reaches desired consistency, adding water if needed. When you do a tasting if you need more spice add by 1/2 teaspoons. When you are satisfied with the taste ladle into quarter pint jar and process in water bath for 15 minutes.
Soak the mustard seeds in the vinegar and water making sure the seeds are covered by the liquid. Leave soaking for 2 days.
Add the salt and spices to the seeds mixture. Start by adding about 1 tsp. of each spice. Blend mixture until it reaches desired consistency, adding water if needed. When you do a tasting if you need more spice add by 1/2 teaspoons. When you are satisfied with the taste ladle into quarter pint jar and process in water bath for 15 minutes.
The final recipe was the jam that had been a new and crazy way to use strawberries in a savory jam. The sweetness is still very present, but the heat creeps up on your after the first bite. This is a great recipe for something very different!
6 cups strawberries
1 can Chipotle Chiles in Adobo (only use 2 chilis NOT the whole can)
4 cups raw organic sugar
1 cup honey (we omitted)
1/4 cup bottled lemon juice
2 envelopes of LIQUID Pectin
In a blender or "bullet" process the chilis then add them to the berries in a food processor (pulse), being careful not to over process, you want some pieces of berry. Pour berry mixture, sugar & honey, and bottled lemon juice into a large pot. Cook, stirring frequently until mixture comes to a boil. Add the liquid pectin and cook for another 5 minutes. Immediately pour the hot jam into hot jars and put the lids on. Process in a water bath for 10 minutes.
Keep the Water Boiling!
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