Canned Wholegrain Mustard

Today we’re going to water bath can some wholegrain mustard

This recipe fits into the Autoimmune Paleo (AIP) Protocol under reintroduction stage 2

Equipment:

• Water bath canner

• Quart sized mason jar

• Blender

• Saucepan

• Ladle

• Whisk

• Canning jars with lids

• Canning funnel

• Debubbling tool or a knife

• Paper towel

• Canning tongs

• Dish towels

Ingredients:

½ cup Yellow Mustard Seeds

½ cup Brown Mustard Seeds

2 tsp Salt

2/3 cup Water

1 ½ cup Apple Cider Vinegar

Instructions:

1. In a quart sized mason jar combine all the ingredients together & allow to sit over night on the countertop

2. Prepare your mason jars & water bath canning equipment

3. Add the contents of your mason jar into a blender & process until your mustard mixture has thickened & seeds are slightly broken down

4. Pour the mustard into a saucepan & allow the mixture to warm up

5. Ladle the hot mustard into your hot canning jars leaving 1/2” headspace

6. Remove the bubbles & wipe the rim with a clean dry paper towel

7. Add the lid & ring, finger tight

8. Process in your water bath canner for 10 minutes being sure to adjust for altitude

9. Carefully remove the jars from the canner & allow them to sit undisturbed for 12-24 hours

10. Wipe the jars & remove the ring. Check to make sure your jars are sealed

11. Allow the mustard to sit for at least 4 weeks before consuming. If you find the mustard is still too sharp, allow it to sit longer so the flavors can mellow out more.

Image of hand holding a jar of canned whole grain mustard in front of 3 jars of whole grain mustard