I’m going to try this and thank you for the recipe. I do make my own BBQ sauce using cowboy candy brine. Make my own ketchup as well. Have a blessed day!
Thank you for this, we too want to start making a lot of our condiments and I personally cannot live without mustard in my life. I prefer yellow mustard and this is the best recipe I have found.
I just had to make more as we ran out of this batch! I used 2 lbs this time instead of 1, and it was a lot all at once in the pot, so I might consider doing 2 1lb batches moving forward. I hope it goes well!
Thank you !!! I’m going to do this !!! I love your videos anyway!! You are so talented!! And you sharing with us is a gift to all of us !!! I was going to ask … you didn’t add black pepper?? To have the turmeric work you need to add black pepper!!! I will let you know how mine turn out !!! Thanks again have an amazing weekend!!!
Aww thank you. No black pepper. From what I understand it's not required but black pepper can aid in the absorption of turmeric if you're goal is to consume it and get the most out of it in terms of health benefits. In this case I'm adding it for color, but even without the pepper it's a good thing. Pepper also might often be in the foods this is eaten with, so a bonus there!
@@thecitysteadkitchen I was going to ask you if you have a good recipe for baked beans ??!!! I want to can baked beans but not sure what recipe to use ?! I like your recipes and canning method!!!
The only recipe I've used for baked beans is actually the Boston baked beans recipe in the Ball canning book, the magazine style book. I didn't can them, however, I usually just freeze them. I use bacon ends in the recipe and it turned out great. Only thing I think I changed (it's been a while), is more salt and maybe some other mild sauce tweaks. I hope yours turn out great!
Love your channel and I want to start canning my own condiments other than salsa. This looks so easy. Thank you. And yes I like the voice over but like the other style too.
Thank for this recipe. I want to try it today but I have one question…when you say you set aside to cool for “several” hours…how long do you mean? lol 3hrs? 12hrs? Thank you again ❤
I LOVE the flavor, tastes just like the stuff I get at the store, and better. I really love classic yellow mustard, and have had some that don't have a good balance of the flavors but this one is amazing, in my opinion. I did a recipe trial before I made and canned this big batch, which was good so I wasn't stuck with a bunch we didn't like.
This is the only tutorial type thing I have done: th-cam.com/video/UOILNjYae0w/w-d-xo.htmlsi=PHBZrh1tfxNTHLBU I also do talk through some of the canning steps as I can in other videos but not always. Hope this helps!
Question! In the recipe for the added seasonings, is the t for tsp or tbsp? I know normally a lower case t is tsp but I just want to make sure before trying this!
1 lb of mustard powder works out to be almost exactly 8 times the recipe. I recently did this again and use 2 lbs, the batch turned out fine but I prefer dealing with 1 lb at a time 😊
Great question! I remove the rings as they're no longer needed after the jars have cooled down. They're only needed for the actual canning process. Some people think storing with the rings on can give what they call a "false seal" but i always check each seal before storage and again before opening a jar for use and have never had one fail. If a jar is properly canned, it really shouldn't have a seal fail, with or without the ring. For me, I am able to wash the sealed jars for storage if need be without the rings. I also clean the rings and dry them right away to keep them in the best shape possible so I'm able to keep using them as many times as I can (rust can become an issue over time). When I open a jar if I don't use the whole thing right away, I usually switch to a one piece lid for ease, and keep a small stash of those in the kitchen. Long response but hope this helps!
I’ve made homemade Mayo before but one batch is usually more than my family can use in one week. Have you seen fermented Mayo that lasts in the fridge for months? I’m anxious to try that next time I make Mayo.
@@thecitysteadkitchenwell , i imagine that if you could figure out the volume of water boiled off in reduction …. You should theoretically be able to omit that amount initially and avoid having to boil off that amount on the back end .
Hydration. During that longer cooking time, it allows the dry mustard to more readily absorb the water and vinegar, keeps from having gritty mustard. As it cooks down, you'll actually see the consistency change, not just in water volume, but the grittiness fades.
Question, I am still new to canning. Is there a difference between canning and hot pasteurizing? I do this for my lemonade and was going to do it for mustard as well. I heat my lemonade to 196 to 204, and then just hot bottle it, would that work for mustard?
This hot pasteurizing you're describing sounds like "open kettle canning." Which is, something hot going in sterilized containers and then let to seal on their own without additional boiling or processing at all. Processing through canning usually means that after something has been put in a jar, it is put back in water or a pressure canner for a specified period of time. I don't do open kettle with my mustards, maybe there are people who do, I'm just not sure. Because my experience is only with putting them through the canner, that is my recommendation.
Clear and concise, I like your video. I like your videos both ways.
Thank you for the feedback!
I’m going to try this and thank you for the recipe. I do make my own BBQ sauce using cowboy candy brine. Make my own ketchup as well. Have a blessed day!
BBQ sauce with cowboy candy brind sounds absolutely amazing!
❤🙌🏻 thank you so much for sharing luv the recipe
Im going to try this.. Thanks for the video.
once you open these how long are they good ? I like this video alot
Glad you like it! Let's just say I've never had it go bad...I think it's pretty similar to how you'd treat a bottle from the store.
Thank you so very much! This looks like the mustard recipe for me! 😁
So glad started making it!
Great video thanks for sharing.
Thank you for this, we too want to start making a lot of our condiments and I personally cannot live without mustard in my life. I prefer yellow mustard and this is the best recipe I have found.
I just had to make more as we ran out of this batch! I used 2 lbs this time instead of 1, and it was a lot all at once in the pot, so I might consider doing 2 1lb batches moving forward. I hope it goes well!
This is also an excellent source of organic ground yellow mustard: get.aspr.app/SHBAq. It's about 1/3 less of the price from frontier organics!
Great video. Thank you.
Glad you liked it!
Thank you !!! I’m going to do this !!! I love your videos anyway!! You are so talented!! And you sharing with us is a gift to all of us !!!
I was going to ask … you didn’t add black pepper?? To have the turmeric work you need to add black pepper!!! I will let you know how mine turn out !!!
Thanks again have an amazing weekend!!!
Aww thank you. No black pepper. From what I understand it's not required but black pepper can aid in the absorption of turmeric if you're goal is to consume it and get the most out of it in terms of health benefits. In this case I'm adding it for color, but even without the pepper it's a good thing. Pepper also might often be in the foods this is eaten with, so a bonus there!
@@thecitysteadkitchen yes !!! I add pepper when ever I use turmeric!! Even in lemonade!!! It’s more goal to get better absorption of turmeric!!!
@@thecitysteadkitchen I was going to ask you if you have a good recipe for baked beans ??!!!
I want to can baked beans but not sure what recipe to use ?! I like your recipes and canning method!!!
The only recipe I've used for baked beans is actually the Boston baked beans recipe in the Ball canning book, the magazine style book. I didn't can them, however, I usually just freeze them. I use bacon ends in the recipe and it turned out great. Only thing I think I changed (it's been a while), is more salt and maybe some other mild sauce tweaks. I hope yours turn out great!
@@thecitysteadkitchen thank you!!!
Hi 🎉 gonna try this this Thanksgiving weekend...
Awesome! I hope it turns out for you!
I love them both. I’m happy either way.
Thanks for sharing!
Thanks for watching!
Love your channel and I want to start canning my own condiments other than salsa. This looks so easy. Thank you. And yes I like the voice over but like the other style too.
Mustard is a super easy place to start with condiments for sure!
Thank for this recipe. I want to try it today but I have one question…when you say you set aside to cool for “several” hours…how long do you mean? lol 3hrs? 12hrs? Thank you again ❤
Honestly it's how long it takes to cool. 2-3 is plenty. Bigger batches will take longer.
That looks super easy! I would like to start making my own mustards. Thank you for sharing! Did you enjoy the flavor?
I LOVE the flavor, tastes just like the stuff I get at the store, and better. I really love classic yellow mustard, and have had some that don't have a good balance of the flavors but this one is amazing, in my opinion. I did a recipe trial before I made and canned this big batch, which was good so I wasn't stuck with a bunch we didn't like.
Thanks. I'm a new subscriber. How do I find your canning directions?
Welcome! Are you looking for them specific to this recipe or are you wondering if I have canning tutorials?
@@thecitysteadkitchen Canning tutorials
This is the only tutorial type thing I have done: th-cam.com/video/UOILNjYae0w/w-d-xo.htmlsi=PHBZrh1tfxNTHLBU
I also do talk through some of the canning steps as I can in other videos but not always. Hope this helps!
Love it!
Question! In the recipe for the added seasonings, is the t for tsp or tbsp? I know normally a lower case t is tsp but I just want to make sure before trying this!
Yes! The lowercase t is for tsp. Good luck!
So you used the whole 1 lb bag to do the 10 jars ? can you tell me how many times the recipe it was? Your video was great and want to try this
1 lb of mustard powder works out to be almost exactly 8 times the recipe. I recently did this again and use 2 lbs, the batch turned out fine but I prefer dealing with 1 lb at a time 😊
I have a question, please. Why do you take the rings off?
Great question! I remove the rings as they're no longer needed after the jars have cooled down. They're only needed for the actual canning process. Some people think storing with the rings on can give what they call a "false seal" but i always check each seal before storage and again before opening a jar for use and have never had one fail. If a jar is properly canned, it really shouldn't have a seal fail, with or without the ring. For me, I am able to wash the sealed jars for storage if need be without the rings. I also clean the rings and dry them right away to keep them in the best shape possible so I'm able to keep using them as many times as I can (rust can become an issue over time). When I open a jar if I don't use the whole thing right away, I usually switch to a one piece lid for ease, and keep a small stash of those in the kitchen. Long response but hope this helps!
@@thecitysteadkitchen Thank you, yes it answered my question very well 🙏🏼 🌹
I am fine with both its good to change it up once in awhile so we dont get bored lol but really either is good
Agreed, the switch up is good for me too lol
Thank You!
What about Mayo?!!!
I've never made homemade mayo! I need to get this going too, one at a time!
I’ve made homemade Mayo before but one batch is usually more than my family can use in one week. Have you seen fermented Mayo that lasts in the fridge for months? I’m anxious to try that next time I make Mayo.
How much water did you add? I see the recipe but I don’t see how much water you added to the pwd mix. And did you hot water bath?
1 C water per recipe and yes waterbath, added both to the description. Thank you!!
Why not adjust the recipe to use less water in order to avoid having to a longer reduction
Good question that I don't have the answer to! I'm curious how that would turn out!
@@thecitysteadkitchenwell , i imagine that if you could figure out the volume of water boiled off in reduction …. You should theoretically be able to omit that amount initially and avoid having to boil off that amount on the back end .
Hydration. During that longer cooking time, it allows the dry mustard to more readily absorb the water and vinegar, keeps from having gritty mustard. As it cooks down, you'll actually see the consistency change, not just in water volume, but the grittiness fades.
Question, I am still new to canning. Is there a difference between canning and hot pasteurizing?
I do this for my lemonade and was going to do it for mustard as well.
I heat my lemonade to 196 to 204, and then just hot bottle it, would that work for mustard?
This hot pasteurizing you're describing sounds like "open kettle canning." Which is, something hot going in sterilized containers and then let to seal on their own without additional boiling or processing at all. Processing through canning usually means that after something has been put in a jar, it is put back in water or a pressure canner for a specified period of time. I don't do open kettle with my mustards, maybe there are people who do, I'm just not sure. Because my experience is only with putting them through the canner, that is my recommendation.
@@thecitysteadkitchen Thank you