Almost Sweet Baby Ray BBQ Sauce ~ 4 c ketchup 3 c brown sugar 11/2 c molasses 1 c apple cider vinegar 3/4 c water 3 Tbsp. Worcestershire sauce 4 Tbsp. ground mustard 3 Tbsp. smoked paprika 2 tsp. gr. garlic powder 2 tsp. chili powder 2 Tbsp. canning salt 1 Tbsp. black pepper. Cook over medium heat all ingredients, stirring often so it doesn't burn . The sauce will be a little thinner than baby ray. This makes 51/2 pints ~ 1/2 " head space or a tad lower. Water bath for 20 minutes. Turn off and let them set for 5 minutes.
I have been making this for years for my husband. He gives it away to his customers, average around 100 jars a year. It is really pretty if you add a couple red & orange hot peppers to the batch. Great to dip pretzel & cheese in or glaze on baked chicken.
Hi there. My husband and I just had this video pop up under our suggested videos yesterday and I love your channel. I don’t know how you haven’t popped up on any of my searches but I am now subscribed and have watched at least a dozen of your videos so far! My husband and I both grew up in Southern California (don’t hold that against us😉) and about 5 years ago, after my husband’s fight with cancer, we decided that we wanted to know what it was like to live in different parts of our Country. So now 2 states later we live happily on the western side of the Cascade Mountains. But that wasn’t enough. We wanted to be able to have a place that we could grow and raise our own food. So last year, after a year of looking, we purchased our 5 acre farm. And the timing couldn’t have been more perfect given the COVID situation. In this last year we put in a huge raised garden, I purchased hens and at the last minute (because of Covid) my husband said I should also have a rooster, we built a huge chicken coop, we raised and processed our first flock of meat birds, I’ve stared canning and freezing our food.....and that is just in the space of 12 months. And the best is yet to come. We have learned so much from brave people such as yourselves. People who are willing to put yourself out there so that others such as my husband and myself can learn how to farm, garden, safely store food, and even process chickens in the most humane way possible. This is all knowledge that if not taught to you by your parents or grandparents is lost. So thank you. I look forward to watching all your videos and sharing your channel with friends. May God richly bless you. 😊
wow, you have me looking at my refrigerator door in a whole new way. There are so many condiments I probably can make myself it's so my mission starting next year will be to see how many I can replace. Ketchup, barbecue sauce, relish, Mayo, salad dressing, tartar sauce, chili sauce and multiple varieties of mustard. Would love to see more
You have the fixings to make 1000 island dressing in that list too! Ketchup/ mayo/sweet pickle relish/ horseradish and a bit of minced onion and garlic to taste and you won't buy anymore from the store Basically its tarter sauce and shrimp cocktail sauce mixed together. I learned it from a restaurant I used to work for. Add capers and grind of black pepper and it goes so good on deep fried fish.. Oops my food geek is hanging out again!
This hot mustard thing caught my eye and then it gave me an idea. In the bbq world many people use a light coating of mustard on the some of the meats they smoke ie. pork ribs and pork butts. Then the rub is applied, the mustard acts as a glue and keeps the rub from falling off. Some apply the rub then the mustard. What if the rubs and other seasonings was introduced to the mustard before hand and canned. Save the mustard squeeze bottles and use it as the dispenser/applicator. Brilliant!! I maybe on to something. Ha!
their ingredients. My Mother was English and she use to love it.👍👍💜🙏Good idea. I was just at the store today and almost picked up a jar of the yellow pickled relish by Cross and Blackwell; after seeing this, i will look up the
Revisiting this video as my hot banana peppers are abundant this year and still growing profusely 😊. ❤️ y’all, Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸. Thinking Christmas gift baskets 🧺😄
We call it Pepper Butter and have been making and canning it for years, learned it from the local Amish. This stuff is wonderful and we use it on darn near everything
@@1870s I'm super thrilled because my aunts recipe uses flour as the thickener, and I just found out I've got a gluten allergy. I was excited to see yours uses clear jel, so I'm totally trying that!
Just got done making this and I used 2 cups sugar 1 cup honey and all banana peppers. I got 9 pints and a half pint. I'm putting the half pint in the fridge to use. I tasted it and it was delicious! Thanks so much for sharing this canning recipe!
Would be lovely on a pork tenderloin as marinade. Thank you for sharing all your canning recipe ideas, and gardening. Rachel and Todd, you make a great team!
You never cease to amaze me. This sounds like a great idea with so many uses. I would use all sweet peppers because I don't do spicy, maybe just 1 jalapeno pepper for a little kick. I agree people don't think of condiments. I look forward to seeing the barbecue sauce recipe, I do use a lot of that. Thanks so much Rachel, great video.
Probably the reason it seemed extra spicy wasn't that you used jalapenos, but that you removed 2 5ths of the sugar that was called for. This reminded me of one time on one of those morning news/magazine shows, they made someone's hot sauce recipe, but thought that the recipe they were given was in error, so they didn't put as much sugar, and it was too hot for 'normal' people to eat... They later said they followed what was sent to them, exactly, in another batch, and it turned out right... *shrug Hey, experimenting is a good thing... and I like the honey idea. Thanks for sharing.
Using the pressure canner as a water bath - GENIUS! Why didn't I think of that. Of the 4 of us 3 like mustard in the house, and they like the organic kind that isin't real expensive but comes in smaller containers and I have to buy multiples. I am seriously going to give this a try!
Well I'm baaaaack! I finally got to give this a try and hubby is a fan. I had a lot of jalapenos to use so I did a full jalapeno batch and doubled the other ingredients. I also discovered today why using my pressure canner double stacked as a water bath doesn't work for me. I have a AA 921 and my canner is shorter than yours. That's why when I tried it I just had water spewing everywhere. When I double stack pints they are right under the dome of the lid. However as a single layer it works great and I can get 9 pints in the bottom instead of 7.
Was wondering if those were a good sub for banana peppers! Thanks. We grow plenty of Hungarian hot, but admittedly I've never even tasted a banana pepper, because I've not bought the seeds to grow them. Have 59 varieties of pepper seeds on my seed packet tracking spreadsheet. Not a banana pepper among them...
The original recipe uses Hot Hungarian Peppers. I've never seen anyone leave the seeds in Hot Pepper Butter because its supposed to be a “butter-like” feel on the tongue with a slightly spicy-sweet heat.
Good for you!! Last year I made a cranberry brown mustard with a Jalapeno. The brown mustard seed has the flavor of Horseradish, so yes it was a tad spicy. I let it set for a few months before I used some. It's good! I put mine in those tiny canning jars, as I don't use much at a time. I actually want to make BBQ sauce. I will post the recipe for you.
Mustard is easy to make and incredibly cheap. We make about a dozen different types including basic yellow mustard by purchasing yellow and brown mustard seed in 5-lb quantities. I've even replaced top of the line Colman's with my own mustard powder and see zero difference in taste. Until the seed is ground, it's virtually impervious to oxidation which means you can keep it for years with little to no degradation. Whole pickled mustard seed is a special treat--kind of like spicy caviar that "pops" in your mouth!!
Mustard is super easy to make from mustsrd seeds. And mustard as a garden plant is super easy. Be sure to give it it's own bed though (like dill) because those little seeds alwys give you annual volunteers!
At least you didn't do what i tried a couple years ago. I grew a bunch of yellow mustard seed and got it cleaned and ended up with just about 1 1/2 cups of seed. I made my own grainy mustards with it. Honey mustard and garlic and one jar of horseradish mustard. They do turn out really nice but whoa! Lots of work on shelling the seed out and windowing it. I told everyone to treat that mustard like gold ! But mustard seeds do shatter a bit so there is a small area that sprouts mustard still . Also the pods the seeds are in are very poky! Wear good leather palmed gloves to clean them. I have to say I buy my seeds now from the "Spices of India" store in Grand Rapids(I love this store for seeds/spices as I buy whole and grind my own as it lasts longer and their stock is very fresh)and still love making my own but going from garden to table sure gives you appreciation of things that you take for granted normally. And I also realize its time to mix up a few batches as it really does need to age for at least a month before eating when you grind your own seeds. It does make a wonderful addition to holiday platters and on leftover turkey sandwiches. I also read a recipe that was cranberry Honey mustard. Yum!
Thanks for the tip mustard wise. There's no way I'm making my own after knowing how hard it is. I didn't worry about it before but I'm going to put back a lot of mustard into my food storage. 👍
@@pookiehoney I am just one of those people who have to try thing's from beginning to end. I figured i can grow mustard seeds why not. At least I know its possible but it is easier to buy mustard seed from the store. Lol 😆 My hubby likes honey mustard and its expensive so I do just take cheap yellow mustard and add honey and a few soaked mustard seeds(soaked with beer really adds flavor) and mix up a batch. Then for say a sauce add the honey mustard to a bit of mayo hubby says its like the McDonald's dipping sauce plus lol
I make a banana pepper mustard AND a jalapeno mustard. For the jalapeno mustard, I take out the seeds of all the peppers except for a few big ones (use about 25 peppers total), and think it has the perfect amount of heat! The mustard is good on boiled eggs and as a snack with crackers, salami and cheese. or to dip pretzels in. Its good on everything :)
In my neck of the woods, people call it 'Duck Butter'...I know, I know. Try it on an egg sandwich, it's really good! If you don't like it hot, a good sweet pepper to grow is 'Gypsy". Gypsy is a thin walled yellow pepper that is highly productive.
Thanks so much for the comment on being able to chop the frozen peppers. I finally got my dicer like yours today. I had to freeze my peppers while waiting. So... I will definately give this a try - on the cowgirl candy! Maybe the mustard will mellow a bit like you noted that the cowgirl candy did. There are a couple of Carolina BBQ sauce recipes. One is tomato based and the other mustard based - maybe it will work in that! Friends of mine used to put mustard on their sauerkraut - this might be really good on that! Maybe you could add some honey to this mustard for dipping chicken nuggets in We are empty nesters also. I like the ability to can small quantities for things we use more slowly, like speciality mustards and pickle relishes. I love the zucchini relish recipe you made - it is our new favorite by far! Thanks for all You and Todd do! Katy
“Jalapeenyos” is absolutely a midwestern way of saying it. That is how most people say it up there. I grew up in Wisconsin, and one of my friends, who was Mexican, said it that way too! LOL
Definitely trying this one. Will only put a couple of maybe Anaheim peppers in which are fairly mild and use sweet yellow bell peppers or mild banana peppers for the remaining peppers.
Hello, Thank you for your video's I have learned so much from you. I really want to move out to the country and homestead, but my husband is losing his sight enough to effect his driving in the years to come, but not getting around and everyday life. I do not want to move him out to the country and if something happens to me him not able to drive and be independent. So we are starting homesteading suburan style with no animals on are small land. You have help me so much and even though we are in the being stages (getting our storage built) i am prepping our front yard to max out veggie growing. I have put in fruit trees in every small spot I can find. I am nervous about canning, but ready to try soon. Thank you to you and your husband for all that you have thought me.
I have a full basket of banana peppers I’ve been trying to think of what to do with bc I’ve already pickled a ton. I will be trying this recipe for sure. Thank so much for sharing!
I never considered canning condiments. What a great idea! As always, you're so informative and perfect for the camera. Thanks for sharing Rachel. I'm interested in the onion jam. Sounds yummy and I have several onions to harvest. ♥🙂
My hubby was listening while I was watching her video on onion jam and said he could try that if I wanted to make some. Said it would be fantastic on a bacon cheese burger. Meijer has buy one get one half off on onions this week if you don't have enough from the garden So I think it would end up $3 for 6 pounds.
Surprising that you take an already prepared condiment and can use it with other additions and can it. Strange but true!! We saw it here on Rachael's channel.
This is great! I've been looking at making my own condiments. I have 4 growing boys and we go through a lot of ketchup and mustard. I was so amazed at the cost savings when you made this. Definitely going to make some now!
Home made ketchup is so easy! I follow food wishes recipe, but cook it all day in the crock pot. Usually I omit the sugar in favor of dried dates, or honey. All 3 ways turn out great!
I can see doing this with my homemade Dijon. Wondering if I could add the banana peppers with the mustard seeds, then blend it all together at the end. By the way, homemade peach BBQ sauce is amazing! Also apple butter bourbon BBQ sauce!
I’m in love with the little area/room behind your stove. Does it go the whole length of the stove wall? Maybe you’ve given a tour of it in the past, that I have missed. It looks so charming!
are you peeking in my fridge and see ALL the open pickle jars and the 2 bottles of mustard (neither is empty enough to fill the other) Yur mustard looks great! Sutton's Daze did a video on making homemade yellow mustard. Be Blessed
The only mustard I like is Maille whole grain type, but I think if I wanted to experiment it can be made from scratch, so this is inspiring and your mustard hack is pretty interesting. I think my sister and her husband would like this so I'm passing it along. I love to make ketchup but I ferment it and don't can it. It's way better than the store brands. My sister makes and cans relish for me. It's my mom's recipe and we all love it.
Just found you and I am impressed with your knowledge, but I also love your delivery of the info, as if you were my next door neighbor and friend. I also love that you show us real life and not "staged" life. How many people want to see a perfect kitchen...it just makes us feel bad lol. So my question...I am on a healing diet and need to eliminate all sugar. I still want to can relish and jams etc. Have you ever tried healthy sugar replacements such as stevia, erithritol or xylitol for canning? If not would you experiment? I mention this because you mentioned how much sugar you've used. You have great teaching skills...thank you sooo much. P.S. I am in my sixties and just now learning about canning...I have a big organic garden. I mostly freeze and dehydrate but need to learn canning now.
I am looking to make my own horseradish mustard next year. I already have the herbs and I am going to try and grow the mustard and horseradish next year. I might even try to add some peppers to give it some more kick. Thanks for giving me more ideas on what I am planning to do with my harvest.
English Country Life here on you tube has a great from scratch mustard recipe I’ve made. I don’t think I’ll need to buy yellow or grainy mustard again.
I hate to do this, BUT is there any alternatives to clear gel? Our local stores within 20 miles doesn't carry it. However, I do have sure jell pectin 😭😭 is it totally necessary?? I have 6 bottles of 20 oz French's mustard on the way...🇺🇸🇺🇸 thank you for any help guys, i already Google'd I'm really just asking for anyone's experience with sure jell and spicy mustard 🤞🤞
Hullo, nice to see you back in the kitchen :) the mustard was so smooth after using immersion blender but looks 'chunky' when jarring....does the surejel cause that? will that taste funny when you get a chunk of gel instead of mustard? Genuine question - no intention of being a 'smart-A***' xxxxxx
Rachel, I need your flannel shirt. It got down to 55° or lower last night. I think it's only 62° now. Two weeks ago it was 108° two days in a row. Oh yeah, I'm in Fort Worth.
I have been trying to grow mustard seeds but they were getting infested by leaf miner and the seeds didn't have time to develop, going to try again and hopefully I will be able to make homegrown mustard
I love this idea, especially with the chillis and being able to tailor it to your tastes. I've been looking at all kinds of interesting mustard recipes recently (mostly using seed as the base) as my partner is a big mustard fan but he's working his way through a giant catering tub at the moment so I might leave it for a while 🤣 I've seen a German recipe for a beer mustard which sounds interesting! I'd love to have a go at BBQ and Tomato too as I have to eat low sugar so can't really use store bought ones. I don't have the energy (or patience haha) to make it fresh each time either so making up a batch is a great idea.
Almost Sweet Baby Ray BBQ Sauce ~ 4 c ketchup 3 c brown sugar 11/2 c molasses 1 c apple cider vinegar 3/4 c water 3 Tbsp. Worcestershire sauce 4 Tbsp. ground mustard 3 Tbsp. smoked paprika 2 tsp. gr. garlic powder 2 tsp. chili powder 2 Tbsp. canning salt 1 Tbsp. black pepper. Cook over medium heat all ingredients, stirring often so it doesn't burn . The sauce will be a little thinner than baby ray. This makes 51/2 pints ~ 1/2 " head space or a tad lower. Water bath for 20 minutes. Turn off and let them set for 5 minutes.
My son will be SO pleased!!!!
I have been making this for years for my husband. He gives it away to his customers, average around 100 jars a year. It is really pretty if you add a couple red & orange hot peppers to the batch. Great to dip pretzel & cheese in or glaze on baked chicken.
Hi there. My husband and I just had this video pop up under our suggested videos yesterday and I love your channel. I don’t know how you haven’t popped up on any of my searches but I am now subscribed and have watched at least a dozen of your videos so far! My husband and I both grew up in Southern California (don’t hold that against us😉) and about 5 years ago, after my husband’s fight with cancer, we decided that we wanted to know what it was like to live in different parts of our Country. So now 2 states later we live happily on the western side of the Cascade Mountains. But that wasn’t enough. We wanted to be able to have a place that we could grow and raise our own food. So last year, after a year of looking, we purchased our 5 acre farm. And the timing couldn’t have been more perfect given the COVID situation. In this last year we put in a huge raised garden, I purchased hens and at the last minute (because of Covid) my husband said I should also have a rooster, we built a huge chicken coop, we raised and processed our first flock of meat birds, I’ve stared canning and freezing our food.....and that is just in the space of 12 months. And the best is yet to come. We have learned so much from brave people such as yourselves. People who are willing to put yourself out there so that others such as my husband and myself can learn how to farm, garden, safely store food, and even process chickens in the most humane way possible. This is all knowledge that if not taught to you by your parents or grandparents is lost. So thank you. I look forward to watching all your videos and sharing your channel with friends. May God richly bless you. 😊
wow, you have me looking at my refrigerator door in a whole new way. There are so many condiments I probably can make myself it's so my mission starting next year will be to see how many I can replace. Ketchup, barbecue sauce, relish, Mayo, salad dressing, tartar sauce, chili sauce and multiple varieties of mustard. Would love to see more
You have the fixings to make 1000 island dressing in that list too! Ketchup/ mayo/sweet pickle relish/ horseradish and a bit of minced onion and garlic to taste and you won't buy anymore from the store
Basically its tarter sauce and shrimp cocktail sauce mixed together. I learned it from a restaurant I used to work for.
Add capers and grind of black pepper and it goes so good on deep fried fish..
Oops my food geek is hanging out again!
We make our mustard, mayo, dill relish, and ketchup, but going to switch it up with this new recipe! Thank you fellow Michiganders!!
This hot mustard thing caught my eye and then it gave me an idea. In the bbq world many people use a light coating of mustard on the some of the meats they smoke ie. pork ribs and pork butts. Then the rub is applied, the mustard acts as a glue and keeps the rub from falling off. Some apply the rub then the mustard. What if the rubs and other seasonings was introduced to the mustard before hand and canned. Save the mustard squeeze bottles and use it as the dispenser/applicator. Brilliant!! I maybe on to something. Ha!
I do pork butt in the oven during the winter months and thats how I use it.
their ingredients. My Mother was English and she use to love it.👍👍💜🙏Good idea. I was just at the store today and almost picked up a jar of the yellow pickled relish by Cross and Blackwell; after seeing this, i will look up the
Idea and go from their.Fyi Utube via google rearranges sentences. Start with Good Ide
Revisiting this video as my hot banana peppers are abundant this year and still growing profusely 😊. ❤️ y’all, Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸. Thinking Christmas gift baskets 🧺😄
We call it Pepper Butter and have been making and canning it for years, learned it from the local Amish. This stuff is wonderful and we use it on darn near everything
We make this at our house, and it's SO GOOD. I've never seen anyone else making it, so this was an exciting video. 😍
It's AMAZING stuff! ♥
@@1870s I'm super thrilled because my aunts recipe uses flour as the thickener, and I just found out I've got a gluten allergy. I was excited to see yours uses clear jel, so I'm totally trying that!
Just got done making this and I used 2 cups sugar 1 cup honey and all banana peppers. I got 9 pints and a half pint. I'm putting the half pint in the fridge to use. I tasted it and it was delicious! Thanks so much for sharing this canning recipe!
I just made some of this last night. My family went crazy for it last year.
I found a recipe for "Rhubarbecue Sauce" which uses rhubarb instead of tomatoes. Yummy!
Great video! I always learn a lot about canning when I watch your vids!
Would be lovely on a pork tenderloin as marinade. Thank you for sharing all your canning recipe ideas, and gardening. Rachel and Todd, you make a great team!
You never cease to amaze me. This sounds like a great idea with so many uses. I would use all sweet peppers because I don't do spicy, maybe just 1 jalapeno pepper for a little kick. I agree people don't think of condiments. I look forward to seeing the barbecue sauce recipe, I do use a lot of that. Thanks so much Rachel, great video.
this is a new yearly recipe that we love, thank you so much
I just made this today because of your "meals of the week video" you guys just posted. This is AH-MAZE-ING. Thank you so much!
Probably the reason it seemed extra spicy wasn't that you used jalapenos, but that you removed 2 5ths of the sugar that was called for. This reminded me of one time on one of those morning news/magazine shows, they made someone's hot sauce recipe, but thought that the recipe they were given was in error, so they didn't put as much sugar, and it was too hot for 'normal' people to eat... They later said they followed what was sent to them, exactly, in another batch, and it turned out right... *shrug Hey, experimenting is a good thing... and I like the honey idea. Thanks for sharing.
Excellent video! Thank you for doing videos on condiments. Something I think not everyone thinks about.
Using the pressure canner as a water bath - GENIUS! Why didn't I think of that. Of the 4 of us 3 like mustard in the house, and they like the organic kind that isin't real expensive but comes in smaller containers and I have to buy multiples. I am seriously going to give this a try!
Well I'm baaaaack! I finally got to give this a try and hubby is a fan. I had a lot of jalapenos to use so I did a full jalapeno batch and doubled the other ingredients. I also discovered today why using my pressure canner double stacked as a water bath doesn't work for me. I have a AA 921 and my canner is shorter than yours. That's why when I tried it I just had water spewing everywhere. When I double stack pints they are right under the dome of the lid. However as a single layer it works great and I can get 9 pints in the bottom instead of 7.
We love hot pepper mustard. I make it every year. We use it anywhere you would use regular mustard. It’s awesome on homemade pretzel bites!
I just made this using Hungarian hot peppers and honey in place of the sugar. So good! I used a bit less clear gel and it worked great.
Was wondering if those were a good sub for banana peppers! Thanks. We grow plenty of Hungarian hot, but admittedly I've never even tasted a banana pepper, because I've not bought the seeds to grow them. Have 59 varieties of pepper seeds on my seed packet tracking spreadsheet. Not a banana pepper among them...
The original recipe uses Hot Hungarian Peppers. I've never seen anyone leave the seeds in Hot Pepper Butter because its supposed to be a “butter-like” feel on the tongue with a slightly spicy-sweet heat.
Good for you!! Last year I made a cranberry brown mustard with a Jalapeno. The brown mustard seed has the flavor of Horseradish, so yes it was a tad spicy. I let it set for a few months before I used some. It's good! I put mine in those tiny canning jars, as I don't use much at a time. I actually want to make BBQ sauce. I will post the recipe for you.
Mustard is easy to make and incredibly cheap. We make about a dozen different types including basic yellow mustard by purchasing yellow and brown mustard seed in 5-lb quantities. I've even replaced top of the line Colman's with my own mustard powder and see zero difference in taste. Until the seed is ground, it's virtually impervious to oxidation which means you can keep it for years with little to no degradation. Whole pickled mustard seed is a special treat--kind of like spicy caviar that "pops" in your mouth!!
Mustard is super easy to make from mustsrd seeds. And mustard as a garden plant is super easy. Be sure to give it it's own bed though (like dill) because those little seeds alwys give you annual volunteers!
She is adorable!
I like that website you shared, it has nice recipes, unusual ones!
At least you didn't do what i tried a couple years ago. I grew a bunch of yellow mustard seed and got it cleaned and ended up with just about 1 1/2 cups of seed. I made my own grainy mustards with it. Honey mustard and garlic and one jar of horseradish mustard. They do turn out really nice but whoa! Lots of work on shelling the seed out and windowing it. I told everyone to treat that mustard like gold !
But mustard seeds do shatter a bit so there is a small area that sprouts mustard still . Also the pods the seeds are in are very poky! Wear good leather palmed gloves to clean them.
I have to say I buy my seeds now from the "Spices of India" store in Grand Rapids(I love this store for seeds/spices as I buy whole and grind my own as it lasts longer and their stock is very fresh)and still love making my own but going from garden to table sure gives you appreciation of things that you take for granted normally.
And I also realize its time to mix up a few batches as it really does need to age for at least a month before eating when you grind your own seeds. It does make a wonderful addition to holiday platters and on leftover turkey sandwiches.
I also read a recipe that was cranberry Honey mustard. Yum!
Thanks for the tip mustard wise. There's no way I'm making my own after knowing how hard it is. I didn't worry about it before but I'm going to put back a lot of mustard into my food storage. 👍
@@pookiehoney I am just one of those people who have to try thing's from beginning to end. I figured i can grow mustard seeds why not.
At least I know its possible but it is easier to buy mustard seed from the store. Lol 😆
My hubby likes honey mustard and its expensive so I do just take cheap yellow mustard and add honey and a few soaked mustard seeds(soaked with beer really adds flavor) and mix up a batch.
Then for say a sauce add the honey mustard to a bit of mayo hubby says its like the McDonald's dipping sauce plus lol
@@Emeraldwitch30 that sounds delicious 😛
Clear jell in mustard. Interesting. Sounds delicious. I agree totally about the sugar. I reduce frequently.
45 years girl you look good , can't wait to make this
I make a banana pepper mustard AND a jalapeno mustard. For the jalapeno mustard, I take out the seeds of all the peppers except for a few big ones (use about 25 peppers total), and think it has the perfect amount of heat! The mustard is good on boiled eggs and as a snack with crackers, salami and cheese. or to dip pretzels in. Its good on everything :)
Sounds delicious! I’m thinking a nice Cuban sandwich with bbq pork and your spicy mustard.
In my neck of the woods, people call it 'Duck Butter'...I know, I know. Try it on an egg sandwich, it's really good! If you don't like it hot, a good sweet pepper to grow is 'Gypsy". Gypsy is a thin walled yellow pepper that is highly productive.
Thanks so much for the comment on being able to chop the frozen peppers. I finally got my dicer like yours today. I had to freeze my peppers while waiting. So... I will definately give this a try - on the cowgirl candy!
Maybe the mustard will mellow a bit like you noted that the cowgirl candy did.
There are a couple of Carolina BBQ sauce recipes. One is tomato based and the other mustard based - maybe it will work in that!
Friends of mine used to put mustard on their sauerkraut - this might be really good on that!
Maybe you could add some honey to this mustard for dipping chicken nuggets in
We are empty nesters also. I like the ability to can small quantities for things we use more slowly, like speciality mustards and pickle relishes. I love the zucchini relish recipe you made - it is our new favorite by far!
Thanks for all You and Todd do!
Katy
“Jalapeenyos” is absolutely a midwestern way of saying it. That is how most people say it up there. I grew up in Wisconsin, and one of my friends, who was Mexican, said it that way too! LOL
Definitely trying this one. Will only put a couple of maybe Anaheim peppers in which are fairly mild and use sweet yellow bell peppers or mild banana peppers for the remaining peppers.
Just made 30 jars of roasted garlic verde. Making spicy ketchup next. I may need to step up my mustard game now. Thanks for the recipe.
Thank you for sharing the link to this recipe. I can't wait to try it. I never considered condiments until now.
Hello, Thank you for your video's I have learned so much from you. I really want to move out to the country and homestead, but my husband is losing his sight enough to effect his driving in the years to come, but not getting around and everyday life. I do not want to move him out to the country and if something happens to me him not able to drive and be independent. So we are starting homesteading suburan style with no animals on are small land. You have help me so much and even though we are in the being stages (getting our storage built) i am prepping our front yard to max out veggie growing. I have put in fruit trees in every small spot I can find. I am nervous about canning, but ready to try soon. Thank you to you and your husband for all that you have thought me.
I have a full basket of banana peppers I’ve been trying to think of what to do with bc I’ve already pickled a ton. I will be trying this recipe for sure. Thank so much for sharing!
This is a first of hearing about canning or making mustard.its a great idea.and goes along ways.
I made it too this year. It is awesome on the top of a pork roast as like a glaze I made mine with a few regular jalapeños and mostly nadopenos
Steak sauce, wing sauce, enchilada sauce. Bring on the condiments!
Oh I'd love to make enchilada sauce
You always surprise me with your videos. I love your recipies. Thank you👍😍
Wow! This recipe looks soo good! My family loves spicy food! Going to make this soon!
I never considered canning condiments. What a great idea! As always, you're so informative and perfect for the camera. Thanks for sharing Rachel. I'm interested in the onion jam. Sounds yummy and I have several onions to harvest. ♥🙂
My hubby was listening while I was watching her video on onion jam and said he could try that if I wanted to make some. Said it would be fantastic on a bacon cheese burger. Meijer has buy one get one half off on onions this week if you don't have enough from the garden
So I think it would end up $3 for 6 pounds.
Yummy first time I've heard of it called butter gota try
I’m so excited for a bbq sauce video I hope you do one!!!
A small 4oz mason jar works well for the vinegar to clean the jar rims.... The remaining can go into the canning water to keep the jars clear
Hope I'm on your Christmas list...I love anything mustard ☺️
Great idea..
Surprising that you take an already prepared condiment and can use it with other additions and can it. Strange but true!! We saw it here on Rachael's channel.
I've done the honey mustard & loved it!!
Could I have the recipe or the link to the honey mustard recipe please?
This is great! I've been looking at making my own condiments. I have 4 growing boys and we go through a lot of ketchup and mustard. I was so amazed at the cost savings when you made this. Definitely going to make some now!
Home made ketchup is so easy! I follow food wishes recipe, but cook it all day in the crock pot. Usually I omit the sugar in favor of dried dates, or honey. All 3 ways turn out great!
This and your onion jam are on my canning list!
I don’t remember if you mentioned it but this would be great in baked beans.
This looks so good! Sloppy Joes is exactly what I was thinking it would be great with
Interesting never thought to make condiments
Sounds yummy. I wish I could still do spicy -- but the milder version would be perfect!
Love your videos! Great idea with buying the base mustard on sale!
I can see doing this with my homemade Dijon. Wondering if I could add the banana peppers with the mustard seeds, then blend it all together at the end. By the way, homemade peach BBQ sauce is amazing! Also apple butter bourbon BBQ sauce!
Thank you for a wonderful idea ! All the best from Norway :-)
Wonderful Thanks for sharing we are looking forward to trying this❤️💕💕
Looks really good.
Cool project! It’s not something we would probably use, but it would make great Christmas gifts!
I’m in love with the little area/room behind your stove. Does it go the whole length of the stove wall? Maybe you’ve given a tour of it in the past, that I have missed. It looks so charming!
I think that will be a great addition to your pantry!!! Thanks for sharing
Yum thanks for sharing 👍😎
Lovely can't wait for the bbq sauce
This stuff is amazing!
That's so exciting!! Will have to try this!
I love your channel, lots of info.
Thank u I'm going to try this recipe
First time hearing of this but feel like it would be great on a hotdog
I agree. Sounds killer!
Your right it is wonderful for hotdogs, burgers, on chicken, with pulled pork, the list goes on and on. I even like dipping potato chips in it.
are you peeking in my fridge and see ALL the open pickle jars and the 2 bottles of mustard (neither is empty enough to fill the other) Yur mustard looks great! Sutton's Daze did a video on making homemade yellow mustard. Be Blessed
The only mustard I like is Maille whole grain type, but I think if I wanted to experiment it can be made from scratch, so this is inspiring and your mustard hack is pretty interesting. I think my sister and her husband would like this so I'm passing it along. I love to make ketchup but I ferment it and don't can it. It's way better than the store brands. My sister makes and cans relish for me. It's my mom's recipe and we all love it.
Amazing! Next on my list of condiments to make! 🙂
Wow that sounds so good
Just found you and I am impressed with your knowledge, but I also love your delivery of the info, as if you were my next door neighbor and friend. I also love that you show us real life and not "staged" life. How many people want to see a perfect kitchen...it just makes us feel bad lol. So my question...I am on a healing diet and need to eliminate all sugar. I still want to can relish and jams etc. Have you ever tried healthy sugar replacements such as stevia, erithritol or xylitol for canning? If not would you experiment? I mention this because you mentioned how much sugar you've used. You have great teaching skills...thank you sooo much. P.S. I am in my sixties and just now learning about canning...I have a big organic garden. I mostly freeze and dehydrate but need to learn canning now.
On the NCFHP.com, they have a blog post on sugar replacement. Just do a search there
What a great idea! And i say jalepeno the same way!! Not changing, lol~~Kristi
I am looking to make my own horseradish mustard next year. I already have the herbs and I am going to try and grow the mustard and horseradish next year. I might even try to add some peppers to give it some more kick. Thanks for giving me more ideas on what I am planning to do with my harvest.
Yummy have fun with expanding your pantry
Oh I want to try this!!
Looks scrumptious 😋
On grilled chicken and salmon. Yum
English Country Life here on you tube has a great from scratch mustard recipe I’ve made. I don’t think I’ll need to buy yellow or grainy mustard again.
Hot, spicy mustard is great on Pork Fried Rice. I always ask for it when I get takeout.
Oh thank you so much for this!!
Love the cap! Looks yummy! I need to make ketchup.
excellent! Thank you!
I hate to do this, BUT is there any alternatives to clear gel? Our local stores within 20 miles doesn't carry it. However, I do have sure jell pectin 😭😭 is it totally necessary?? I have 6 bottles of 20 oz French's mustard on the way...🇺🇸🇺🇸 thank you for any help guys, i already Google'd I'm really just asking for anyone's experience with sure jell and spicy mustard 🤞🤞
You talk just fine.
Dont worry about it
enjoyable video
Glad you enjoyed it
Fermented hot sauces!! Have red and yellow cayenne peppers this year so gonna try to make both colors😁. ❤️ Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
We don't eat yellow mustard, do you think I can use brown mustard or honey mustar? I really enjoy all of your videos. Thanks
Hullo, nice to see you back in the kitchen :) the mustard was so smooth after using immersion blender but looks 'chunky' when jarring....does the surejel cause that? will that taste funny when you get a chunk of gel instead of mustard? Genuine question - no intention of being a 'smart-A***' xxxxxx
Rachel, I need your flannel shirt. It got down to 55° or lower last night. I think it's only 62° now. Two weeks ago it was 108° two days in a row. Oh yeah, I'm in Fort Worth.
Haven't canned any condiments, just did first lot of coleslaw lastnight, 8 1 cup jam jars, 6 sealed
I love that “ping” sound
I have been trying to grow mustard seeds but they were getting infested by leaf miner and the seeds didn't have time to develop, going to try again and hopefully I will be able to make homegrown mustard
The idea of BBQ sounds great and no worry abt the Honey, I'd just add some...especially since ya only used 3 Cups Sugar :) God Bless
I love this idea, especially with the chillis and being able to tailor it to your tastes. I've been looking at all kinds of interesting mustard recipes recently (mostly using seed as the base) as my partner is a big mustard fan but he's working his way through a giant catering tub at the moment so I might leave it for a while 🤣 I've seen a German recipe for a beer mustard which sounds interesting! I'd love to have a go at BBQ and Tomato too as I have to eat low sugar so can't really use store bought ones. I don't have the energy (or patience haha) to make it fresh each time either so making up a batch is a great idea.
QUESTION: Hi, Do you have any of the spicy mustard left? I am interested in seeing what it looks like & ended up tasting like!
We still use it to this day. Awesome stuff
What a great idea. Wish we liked hot and spicy things. I'll be re-canning some regular mustard and ketchup here on my next days off of work.