Oktoberfest Beer Mustard

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Preserving Method: Water Bath Canning

  1. COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
  2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  3. PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy.
  4. TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
  5. LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  6. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Oktoberfest Beer Mustard | Beer Mustard Recipe - Ball® Recipes is rated 3.2 out of 5 by 11.
Rated 4 out of 5 by from Nice, would try different beer next time I made this as the very first mustard I canned along with two other recipes. This was the second most successful of them-- ease of making, texture, etc. was perfect. As I've read, the mustard tastes pretty awful when you first make it. I kept taste testing it a week at a time and after about three weeks it had mellowed into something edible :). I do think I need to try again with a different beer- I am not a beer drinker, but it definitely will taste like the beer you chose. I used Molson because that is one I can drink without immediately hating. But the mustard does have a thin aenemic sort of feel to it that a stronger flavored beer would probably help. I am going to try to get advice from actual beer drinkers before next time but all in all I was pleased with how this turned out. With a different beer I think it could be stellar.
Date published: 2017-08-31
Rated 5 out of 5 by from Great for pretzels I did this and gave it away with a soft pretzel recipe for Christmas. Everyone loved it!
Date published: 2017-04-25
Rated 1 out of 5 by from Couldn't eat it This is the first Ball recipe I've ever tried that just flat didn't work. I followed the recipe to the T, and months and months later, it's inedibly bitter. It doesn't even taste like mustard, it's pretty horrible. We did manage to use it as a way to stick BBQ rub to ribs, but it's definitely not an eating mustard.
Date published: 2016-07-11
Rated 4 out of 5 by from Mellow, but very sweet Unlike many of the reviews below, I did not find this mustard overly strong or bitter, possibly because I chose a lager beer that isn't too bitter (Modelo). The only thing I didn't like is that the recipe has a lot of sugar and no salt - so the mustard tastes very sweet to me. It doesn't have that umami/savoury quality I associate with mustards. I called the excellent Ball helpline, and they said it would be safe to reduce or omit the sugar and add some salt, so next time I'll try that, and perhaps try a Guiness or other more flavourful beer. I love their advice line - it's wonderful. I'm excited to try the modified recipe!
Date published: 2015-10-21
Rated 4 out of 5 by from good German style mustard Use good 100% malt bottled beer(no light American beers!), do not over cook or boil rapidly too hot! Simmer only! Use good quality fresh mustard powder and seeds. Use yellow mustard powder similar to Coleman's brand. Let this mellow in jars for at least a month if you are a light weight for hot and bitter. A good base for tweaking to suit your taste.Add a bit of honey, horseradish, malt vinigar or tumeric if you are adventurous. This will not be like store bought yellow prepared mustard and it is not supposed to be!
Date published: 2015-09-17
Rated 1 out of 5 by from Disgusting I tried this recipe twice, one with light brown mustard seeds and one with dark brown mustard seeds. One recipe with Guinness, one with Blue Moon. Tried both immediately and at 2 and 4 weeks, both were horribly bitter. Sad.
Date published: 2015-05-28
Rated 1 out of 5 by from Still terribly bitter after a week Followed recipe to a tee and knew about needing to let it set to mellow, but it is still bitter. Maybe the mustard seed I have is bad? I don't know, but the mustard is inedible. I am looking for a different recipe.
Date published: 2015-02-04
Rated 4 out of 5 by from Give it time All mustard recipes should remind you to let it sit for 24-48 hrs OR MORE before use! This lets the bitterness fade as well as some of the initial heat. (with the exception of hot mustards mixed to be eaten fresh) If in doubt, try a little every 12 hrs or so to learn when is best for you. Also - if you like your mustard hotter, then don't boil the seeds, just soak them for a day or two before processing.
Date published: 2014-12-31
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