DIY Prepared Yellow Mustard

I’m surely not the only one who hears about shortages (often ridiculous shortages) and wonders, “Seriously?  What’s next?”  Apparently, people have started eating their quarters again.  My local stores are requiring exact change again.  A cashier at CAL Ranch said that the bank was limiting them to two rolls of quarters per day.  Canning lids are still pretty much AWOL here, thought I did see about a dozen boxes of wide mouth lids on the shelf two weeks ago.  Of course, nothing since then. 

Lately, I’ve heard from numerous unrelated sources that this fall is going to be very interesting, food-wise.  We’ve all read about aluminum and plastic bottle shortages.  Last week I first heard about vinegar shortages, and sure enough, there was hardly any white or apple cider vinegar on the store shelves the next day.  Just an hour ago I learned that garlic and onion powder are in short supply. 

Previous posts have covered how to make your own ketchup and mayonnaise.  It’s now mustard’s turn in the limelight.  Here are two options.

 

Quick Mustard

¼ cup dry mustard powder

2 tablespoons vinegar (apple cider, white wine, or sherry)

2 teaspoons warm water

1 teaspoon kosher salt

Combine all ingredients in a small, non-reactive bowl and stir to form a smooth paste.  Add a little more water if necessary.  Let sit 10 minutes.  Store the homemade mustard in the refrigerator for up to three weeks.

Basic Yellow Mustard

½ cup yellow mustard seed powder

½ cup water

1/3 cup apple cider or white vinegar

1 teaspoon all-purpose flour

¾ teaspoon salt

¼ teaspoon turmeric

1/8 teaspoon garlic powder

1/8 teaspoon ground sweet paprika

Combine all ingredients in a small saucepan and whisk until smooth.  Bring to a boil over medium-high heat and boil for 7-8 minutes, stirring frequently. 

Remove from heat and let cool 5 minutes.  The mustard will slightly thicken during this time; it won’t completely thicken for another 24-72 hours.  Do not add more mustard powder to thicken it.  Be patient instead.

Transfer the cooled mustard to sterilized canning jars (1 half-pint or 2 four-ounce jars). 

Homemade yellow mustard will keep for up to 12 months in the refrigerator.  To store for longer periods or to give as a gift, leave ¼” headspace and process in a boiling water bath for 5 minutes. 

Mustard needs a couple of days to mellow in flavor.  Be sure to prepare these recipes at least 24 hours in advance.  A full three days would be better, if possible.

 

For further reading:

https://www.thespruceeats.com/variety-of-mustard-recipes-1327641

 07.08.23