I made some Raspberry Mustard 3 days ago, and wished I had seen your video first. 1. I soaked my mustard seeds in the refrigerator because it did not specify where to do it. I think the seeds would have softened up more if I had left the bowl on the counter. 2. I also freaked at the spicy flavor and added a ton of honey to it. I had no idea you were supposed to let this sit for 4 weeks before using. I almost threw it all away, but hated to be wasteful. I'll try it again in 4 weeks and see if it is salvageable. Thanks so much for such an informative video.
I have canned the cranberry mustard a couple of times- it was wonderful on turkey sandwiches after Thanksgiving and on top of crackers and cream cheese as a party snack around the Holidays. Hope you like it-I don't think think it might be for every palate, but I too am a mustard lover, too!
I made cranberry, jalapeno jam, using a can of whole berry cranberry sauce and jalapeno slices from a jar. I blended them up smooth, and added cranberry juice,. and surejell. It's fantastic on cream or brie cheese, to put on crackers of your choice. No sugar was added.
You made me want to try making mustard and I dislike mustard!!!! LOL. I am going to check the book out since you have referenced it a couple times now. Hope the mustard is wonderful in a couple weeks.
I made yelliw mustard once with vinegar and water. The taste of fresh mustard lit my taste buds for sure cause it's spicy. But boy does it really go good with steak and especially sushi rolls.
Great video! Can't wait to try it. Just a hint about using the stick blender to prevent mustard in the eye...cover the bowl with 2 pieces of plastic wrap overlapped a couple of inches across the middle of the bowl. Ease the stick blender between the 2 pieces so there is a much smaller opening for anything to splash out.
Great tutorial video, Carter. I didn't know you needed to wait several weeks to consume mustard after canning. However it makes perfect sense to let the flavours set up. Ps.. Great blooper even though it probably stung a bit! Take good care. 👍
Great video, Carter. I really appreciate you including the 4 week follow up. Do you remember if you ended up enjoying the Ball recipe for mustard after it sat for a while? Thank you.
Thanks, Jasmine! It was the recipe from the Williams and Sonoma book that I made before. It ended up being okay, but because I freaked out and added honey to it, I didn’t get the true mustard I wanted. Maybe I should try it again as written. Thanks for being here, Jasmine!
I've got to try making this! Love mustards so much. I have a collection of brands and variations, as well. I keep saying I'm going to make some and then I just buy more. 🤣 (Even when I don't need them! They just look too good to pass up.)
It has a spout. These are the jugs I use: amzn.to/44iZQsi. Also, I should clarify that it's label says cleaning vinegar because I keep it under the sink for easy cleaning. However, it's plain white vinegar. Hope that helps!
`A couple of thoughts for you. First, The taste of the mustard as you're making it bears very little resemblance to the product after it has aged a few weeks. Literally this can be night and day with mustard. It shocks me every time! Second, if you are really thinking there's no way you will like it once it mellows, a bit of honey is generally fine to add. The key, of course, with water bath recipes is to keep an eye on the pH level. Although the pH of honey can vary from honey to honey, the average falls around 4, which shouldn't alter your mustard's pH to an unsafe level. Let me now what you decide, Julie!
You're welcome! I'm still guessing whether an enchilada sauce recipe I watched a few months ago on another channel was a winner! 😉Happy to have you here, mikesfarm!
I'm not sure, Terry. Vinegar typically has a pH around 2.5-3, while white wine typically runs 3.0-4.0. The target for safe water bath canning is 4.6 or below. The wild card here that I can't answer is whether the low acid onions and garlic affect the pH just by steeping in the liquid. The switch of wine for vinegar could be enough to throw you off. Way to give a convoluted answer, huh??
I saw a TH-camr make, and can, onion broth. She put carrots and celery and lots of onions, and clean onion skins, for color, and let it simmer for two days, before canning. I wonder if you could cold back onions, carrots, celery, and seasoning; then cover with cold water, to pressure can onion broth, or onion soup base??
You would either need to process for the time of the longest processing veggie time or use the soup time, depending on how many veggies are in the jar. I make onion broth in my electric roasting pan. I only go about 24 hours, but the pan does all the work. Then I can it.
My favorite is horseradish mustard. I once canned some really tasty cranberry mustard. Like you, I have a bunch of mustards from the grocery store and ask myself why 🤷♀️
Yes! I love horseradish! I think I have lots of different mustards to can...which is good, because I have gigantic bags of mustard seeds! Horseradish and cranberry mustards added to my list. Thanks for the inspiration, Wendy!
@@growandpreserve I, too, have bags of mustard seeds and dry mustard I need to use. That cranberry mustard I canned is the one from the book you showed.
@@growandpreserve Ball Complete Book of Home Preserving 400 Delicious and Creative Recipes for today page 269. It's thick and doesn't look very nice, but so good. I think it's the May 2020 book.
Amazon, so of course they come in very large quantities. ;-) Yellow mustard seeds: amzn.to/43LrWMb Brown mustard seeds: amzn.to/43tUSbZ If I were still in Atlanta, I would have gotten them either at the International market or the giant farmer's market. Hope that helps!
@@growandpreserve I have bought smaller yellow mustard seed from Amish! Very good price! Will look for brown next time. Thank you for useful videos, really enjoy them.
Sorry I'm laughing at your blooper. I'm saying to myself why didn't Carter put the mixture in a large measuring cup or a quart jar when using an immersion blender. The mustard looks beautiful on your wrap. Yummy. Love your plaid shirt. I think I will give this a whirl. I love mustard and have all kinds as well. Have a great week.
Right?!? What was I thinking? Oh well. Live and learn, and then learn again! 🙄 Glad I made you laugh! Happy mustard making. Always happy to have you here, Donna!
Ouch! Goodness,That must have burned… having Spicy Mustard in your eye!! But your mustard looks delicious…I haven’t made mustard yet but it is definitely on my list to do once we get moved & settled.
It was not fun, but life is messy! 😅So glad you're going to put this one on your list. Hope all goes well with your move! Thank you for being here, grannaboo03!
Any reason you don't use rubber spatulas? I sometimes have to mute when you are scraping metal on metal. I have sensitive hearing so I will figure it out. I am new to the channel but am really enjoying myself.
I get it! I am trying to pick it up in editing and lower the volume when possible. Although I have some rubber spatulas and spoons, I do try to limit my use of them because I'm not confident they aren't leaving chemicals behind in my food. 🤷♀. I think it might be a good idea for me to order some additional wooden utensils. Hopefully that will help. I definitely appreciate your feedback about the scraping. I'm still new to filming, and I'm still learning. I'm very happy to have you here, Sandy Brenda!
@@growandpreserve that’s what I thought but I wasn’t sure if I was missing something. I’ve been canning for years and never heard anyone specifically say that so I was just making sure that I didn’t miss something when my grandmother taught me to can. She used wooden utensils for everything so I guess it just never came up. Thanks for the reply.
Interesting, Teresa. I haven't heard that. Thanks for the info. These are the brown mustard seeds I use: amzn.to/3Ghc3U8 , and these are the yellow seeds: amzn.to/3SYqd45
Put it in mashed potatoes. It will blend into the same consistency as the potatoes. In fact I put raw garlic in with my raw potatoes to boil together then mash😊
I get it, Sabby. Unfortunately, this one does have some pricier ingredients. What's another item you've wanted to can that may be less expensive to make at home than to purchase?
The blooper was awesome and that would happen to me as well lol! Love your videos and can't wait to make this recipe!!
Thanks, Ranger! The mustard is delish! So glad to have you here. Glad you liked the blooper. Sometimes we just need to laugh at ourselves!
I made some Raspberry Mustard 3 days ago, and wished I had seen your video first.
1. I soaked my mustard seeds in the refrigerator because it did not specify where to do it. I think the seeds would have softened up more if I had left the bowl on the counter.
2. I also freaked at the spicy flavor and added a ton of honey to it. I had no idea you were supposed to let this sit for 4 weeks before using.
I almost threw it all away, but hated to be wasteful. I'll try it again in 4 weeks and see if it is salvageable. Thanks so much for such an informative video.
🤣 Another great intro. Yes, I’m binge watching your videos after just finding you 👍🏻
Love that, Lisa!
I have canned the cranberry mustard a couple of times- it was wonderful on turkey sandwiches after Thanksgiving and on top of crackers and cream cheese as a party snack around the Holidays. Hope you like it-I don't think think it might be for every palate, but I too am a mustard lover, too!
Excellent! Thanks for sharing, Charlene! It sounds like an awesome combo. I will definitely try it. I still have a bag of cranberries in the freezer.
I made cranberry, jalapeno jam, using a can of whole berry cranberry sauce and jalapeno slices from a jar. I blended them up smooth, and added cranberry juice,. and surejell. It's fantastic on cream or brie cheese, to put on crackers of your choice. No sugar was added.
May I suggest using a rubber spatula? The metal on metal noise is a little loud. Love this video! ❤
I know! I think I've fixed that now with wooden spatulas and rubber spoons. Stainless steel is a hard habit to break!
You made me want to try making mustard and I dislike mustard!!!! LOL. I am going to check the book out since you have referenced it a couple times now. Hope the mustard is wonderful in a couple weeks.
🤣Funny! The mustard is quite good. You don't like mustard?!? Darla, what are you thinking?! Always good to see you!
I’m definitely going to try this! Thank you. I too love mustard and must have a dozen different types in my fridge and pantry lol
Ah! A kindred mustard spirit! Hope you enjoy this one. Thanks so much for being here, Glenda!
My favorite mustard is Maillot's tarragon mustard. Basil mustard is also amazing. Gotta get my mustard game on, thank you for the inspiration!
Ooooooh! Tarragon mustard! I haven't had it in ages, but it is a favorite. Thanks for the reminder!
I made yelliw mustard once with vinegar and water. The taste of fresh mustard lit my taste buds for sure cause it's spicy. But boy does it really go good with steak and especially sushi rolls.
I bet! A whole new ballgame when it's homemade, isn't it? Love having you here, Southern Roots!
I just made it! Turned out fantastic!! Thank you!
Fantastic, ranger! Thanks so much for letting me know!
Thanks, may try this one. By the way, the cranberry mustard is to die for! Even my chef son gave it a thumbs up and took one for his home!
Great, Lyndsey! It’s on my list this year!
Great video! Can't wait to try it. Just a hint about using the stick blender to prevent mustard in the eye...cover the bowl with 2 pieces of plastic wrap overlapped a couple of inches across the middle of the bowl. Ease the stick blender between the 2 pieces so there is a much smaller opening for anything to splash out.
Brilliant! I need you in my head *before* I do something stupid! So glad to have you here, Kathy!
Great tutorial video, Carter. I didn't know you needed to wait several weeks to consume mustard after canning. However it makes perfect sense to let the flavours set up. Ps.. Great blooper even though it probably stung a bit! Take good care. 👍
Thank you, Shannon! Yes, mustard in the eye is not much fun, but it's real life! Always happy to see you here, Shannon!
Wher did you get your pot holder lifting the jars out?
Just made your barbecue sauce. Oh my it’s a favorite. I love your videos. Thank you immensely.
Michael, I'm so glad you love the barbecue sauce! These are the oven mitts I use. Love them! amzn.to/44dlIFy
Wonderful, informative, entertaining video again! Thank you Carter!
Thank you so much, Erika! Always happy to see you here!
Great video, Carter. I really appreciate you including the 4 week follow up.
Do you remember if you ended up enjoying the Ball recipe for mustard after it sat for a while?
Thank you.
Thanks, Jasmine! It was the recipe from the Williams and Sonoma book that I made before. It ended up being okay, but because I freaked out and added honey to it, I didn’t get the true mustard I wanted. Maybe I should try it again as written. Thanks for being here, Jasmine!
I definitely want to try this. It looks beautiful!
Awesome, Heather! Hope you enjoy it!
Perfect timing for this video. I have been wanting to make mustard.
I’ve been watching your channel for awhile and love it.. Thank you for everything!
Hooray! Hope you give it a try. I'm so happy to have you here, Celia!
I’m planning on making mustard too! I already gathered my seeds because I read about the mustard seed shortages. Thanks for the inspiration!
Great timing! Thanks so much for being here, Red! Amazing hair!
Looks. May I ask what type of glove are you using when getting your hot jars out of the canner.
Yes! I love my oven mitts, Lois! They can take the heat so much longer than other mitts I've had. These are the ones I have: amzn.to/3ESOqkI
I've got to try making this! Love mustards so much. I have a collection of brands and variations, as well. I keep saying I'm going to make some and then I just buy more. 🤣 (Even when I don't need them! They just look too good to pass up.)
You and I would have a heck of a good time if we went mustard shopping together! Always happy to see you here, Blue Dahlia!
Such a cute ending. Thanks for keeping it real.😊
Thanks, LH! Perfect can be intimidating. That's the last thing the world of canning needs! I'm certainly not perfect!
Would caramelizing the onions give it even better flavor?
It would be a smoother flavor, less bite back from your mustard!
Does your cleaning vinegar have a spout or is it just a regular lid?
It has a spout. These are the jugs I use: amzn.to/44iZQsi. Also, I should clarify that it's label says cleaning vinegar because I keep it under the sink for easy cleaning. However, it's plain white vinegar. Hope that helps!
Missed a prime opportunity to use the wonderful steam canner here!
I didn’t have it then, or I would have!
Sandy do u go by dines on calader
Hi there... I just made the dijon mustard from the ball book. I found it to be bitter on my preliminary taste test. think it would help to add honey?
`A couple of thoughts for you. First, The taste of the mustard as you're making it bears very little resemblance to the product after it has aged a few weeks. Literally this can be night and day with mustard. It shocks me every time! Second, if you are really thinking there's no way you will like it once it mellows, a bit of honey is generally fine to add. The key, of course, with water bath recipes is to keep an eye on the pH level. Although the pH of honey can vary from honey to honey, the average falls around 4, which shouldn't alter your mustard's pH to an unsafe level. Let me now what you decide, Julie!
@@growandpreserve thank you! I will test it again in a few weeks
thanks for the 4 week follow up. Usually people just have to guess the outcome.
You're welcome! I'm still guessing whether an enchilada sauce recipe I watched a few months ago on another channel was a winner! 😉Happy to have you here, mikesfarm!
@@growandpreserve I ask questions on old vids, but people with more than 50k subs often stop reading comments
@@mikesfarmmikesfarm3977 It's hard to keep up with them when you get big. So far, I'm not there yet! 😉
Could you use just white wine instead of vinegar?
I'm not sure, Terry. Vinegar typically has a pH around 2.5-3, while white wine typically runs 3.0-4.0. The target for safe water bath canning is 4.6 or below. The wild card here that I can't answer is whether the low acid onions and garlic affect the pH just by steeping in the liquid. The switch of wine for vinegar could be enough to throw you off. Way to give a convoluted answer, huh??
I saw a TH-camr make, and can, onion broth. She put carrots and celery and lots of onions, and clean onion skins, for color, and let it simmer for two days, before canning. I wonder if you could cold back onions, carrots, celery, and seasoning; then cover with cold water, to pressure can onion broth, or onion soup base??
You would either need to process for the time of the longest processing veggie time or use the soup time, depending on how many veggies are in the jar. I make onion broth in my electric roasting pan. I only go about 24 hours, but the pan does all the work. Then I can it.
My favorite is horseradish mustard. I once canned some really tasty cranberry mustard. Like you, I have a bunch of mustards from the grocery store and ask myself why 🤷♀️
Yes! I love horseradish! I think I have lots of different mustards to can...which is good, because I have gigantic bags of mustard seeds! Horseradish and cranberry mustards added to my list. Thanks for the inspiration, Wendy!
@@growandpreserve I, too, have bags of mustard seeds and dry mustard I need to use. That cranberry mustard I canned is the one from the book you showed.
What is the difference in taste between brown and yellow?
I find yellow to be brighter tasting and a bit more tangy than a brown mustard.
Yikes that had to burn! Luv the blooper… looks yummy!
It did! Always happy to see you here, Lisa!
Ive been thinking the same thing the last 2 years. I bought some seed but I just need to DO IT
Right?!? Best intentions and all that? I do that all the time. Move this one up the list! Thanks for being here, Brenda!
I made some cranberry mustard the other day. It's so good on a turkey sandwich.
That sounds so good, Neppie! Which recipe did you use? I think I need that in my mustard collection!
@@growandpreserve Ball Complete Book of Home Preserving 400 Delicious and Creative Recipes for today page 269. It's thick and doesn't look very nice, but so good. I think it's the May 2020 book.
Where did u buy your seeds?
Amazon, so of course they come in very large quantities. ;-) Yellow mustard seeds: amzn.to/43LrWMb Brown mustard seeds: amzn.to/43tUSbZ If I were still in Atlanta, I would have gotten them either at the International market or the giant farmer's market. Hope that helps!
@@growandpreserve I have bought smaller yellow mustard seed from Amish! Very good price! Will look for brown next time. Thank you for useful videos, really enjoy them.
@@TyMoore1234 Yes! Amish stores would be great too. When I run out in 10 or 12 years, that's where I'll get them next time!🤣
How about using the onions and garlic in a potato soup?
Sounds yummy!
Sorry I'm laughing at your blooper. I'm saying to myself why didn't Carter put the mixture in a large measuring cup or a quart jar when using an immersion blender. The mustard looks beautiful on your wrap. Yummy. Love your plaid shirt. I think I will give this a whirl. I love mustard and have all kinds as well. Have a great week.
Right?!? What was I thinking? Oh well. Live and learn, and then learn again! 🙄 Glad I made you laugh! Happy mustard making. Always happy to have you here, Donna!
@@growandpreserve Happy to see you as well. Praying family issues are OK.
Put in freezer in onions and garlic on bag for freezer
Ouch! Goodness,That must have burned… having Spicy Mustard in your eye!! But your mustard looks delicious…I haven’t made mustard yet but it is definitely on my list to do once we get moved & settled.
It was not fun, but life is messy! 😅So glad you're going to put this one on your list. Hope all goes well with your move! Thank you for being here, grannaboo03!
Any reason you don't use rubber spatulas? I sometimes have to mute when you are scraping metal on metal. I have sensitive hearing so I will figure it out. I am new to the channel but am really enjoying myself.
I get it! I am trying to pick it up in editing and lower the volume when possible. Although I have some rubber spatulas and spoons, I do try to limit my use of them because I'm not confident they aren't leaving chemicals behind in my food. 🤷♀. I think it might be a good idea for me to order some additional wooden utensils. Hopefully that will help. I definitely appreciate your feedback about the scraping. I'm still new to filming, and I'm still learning. I'm very happy to have you here, Sandy Brenda!
Just curious why you say to not use metal to de-gas?
Just to keep from chipping or breaking the glass.
@@growandpreserve that’s what I thought but I wasn’t sure if I was missing something. I’ve been canning for years and never heard anyone specifically say that so I was just making sure that I didn’t miss something when my grandmother taught me to can. She used wooden utensils for everything so I guess it just never came up. Thanks for the reply.
I would like to do. I heard in 2024 that mustard seed will be in short supply and so will mustard. Where do you get your seed for this?
Interesting, Teresa. I haven't heard that. Thanks for the info. These are the brown mustard seeds I use: amzn.to/3Ghc3U8 , and these are the yellow seeds: amzn.to/3SYqd45
Why do you have to boil it before canning?
Just to reduce it.
Looks like oatmeal, but I'm sure it's fabulous. Can't wait to try it.
Funny! Must be my spectacular filming prowess because it does actually look like mustard in person! Good to have you here, Lisa!
Spatula! That metal spoon scraping a metal pot is painful.
I know! Drove me a little batty too. Don’t know how I missed that in editing. Sorry!
Put it in mashed potatoes. It will blend into the same consistency as the potatoes. In fact I put raw garlic in with my raw potatoes to boil together then mash😊
Brilliant! I will do that next time. Thanks for the idea, Rhonna!
@@growandpreserve you are very welcome! Love your channel and content
Mustard in the eye. I’m dying almost peed my pants. Thanks for the laugh. Sorry I know that had to sting.
Whatever it takes to keep you guys entertained, Sherry!
I thought you said to USE BLENDER AGAIN AFTER STEEPING SEEDED MUSTARD
Great video but, You really need a silicone spatula to cut the noise down and it's better for your pots.
Yes! I switched to wood and silicone
Have always wanted to try making mustard but unfortunately I am on a strict budget. By the time I buy all those ingredients I can buy several bottles😞
I get it, Sabby. Unfortunately, this one does have some pricier ingredients. What's another item you've wanted to can that may be less expensive to make at home than to purchase?
😂I’m glad to see I’m not the only one that has multiple mustards.
I HATE THE SOUND OF your metal spoon scraping a metal pan or bowl! It hurts my teeth!!! 😭😁🤐😩😫😵💫🦷🦷
Sorry. Habit to reach for the stainless utensils. Most of the time I get it right these days.