Yellow Mustard
Bright, tangy, and classic, this yellow mustard is a simple condiment that adds bold flavor to just about anything. Made from ground mustard seeds blended with vinegar, water, salt, and a touch of turmeric for that signature golden color, it delivers a sharp bite with a smooth, spreadable texture. It’s the staple you need for sandwiches, hot dogs, burgers, and salad dressings.
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Equipment
- Ladle
Ingredients
- 6 cups White Vinegar
- 4 cups Mustard powder
- 4 tsp Garlic powder
- 8 tsp Sea salt
- 8 tsp Turmeric
- 1 tsp Paprika
Instructions
- Add all ingredients to a large stock pot and bring to a simmer.
- Simmer for 30 minutes, stirring occasionally to blend the ingredients.
- Take the stock pot off of the heat and allow to cool slightly.
- Cover and refrigerate for 10 to 14 days.
Water Bath Canning
- Fill the canner with enough water to cover the jars at least one inch. Bring the water to a boil.
- Remove the mustard from the refrigerator and heat the stock pot over medium heat to bring the mustard to a simmer.
- Wash all the jars, lids, and bands in hot soapy water.
- Fill each jar, leaving 1/2 inch headspace at the top of the jars.
- Using the bubble popper, remove any trapped air from the jars.
- Wipe the rims of the jars with a clean dry towel.
- Place the lids on the jars and tighten the bands finger tip tight.
- Using the jar lifter, place the jars into the boiling water bath.
- Cover the water bath and allow to process for 15 minutes.
- Remove the cover and turn off the burner.
- Carefully remove the jars using the jar lifter and place them on a towel lined cutting board to cool.
- Leave the jars on the cutting board for 12 hours before labeling, dating, and storing. If any jars did not seal, refrigerate and use first.
Nutrition
Serving: 1tbspCalories: 10kcal
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