Homemade Mustard

Alright, here we go! Back to the basics, as promised.....here's a collection of recipes for homemade items, that are much healthier alternatives to the pre-packaged kind found at the grocery store. Making your own pantry staples is quite easy! I've already shared a few recipes and I hope those ones, along with these new ones, inspire you to try and make at least a few household basic items. My sister gave me a book for Christmas (Reader's Digest - Homemade), and many of these recipes are adapted from there. That was my inspiration to make even more items from scratch and thus, avoid all the additives found in pre-packaged items. Use these recipes as a guildline, and of course adjust to your own personal tastes! Enjoy!

Homemade Mustard

• 5 tbsp mustard seed
• 3 tbsp dry mustard
• 1/2 cup cider, white wine or sherry vinegar
• 1/2 cup dark beer OR water OR white wine
• 1 tsp salt
• 1/4 cup packed brown sugar OR honey
• 1/2 tsp ground ginger
• OPTIONAL - 2 garlic cloves minced OR 2 tbsp grated horseradish

1. In a small bowl, combine the mustard seed, dry mustard and vinegar. Let sit for an hour, covered.
2. IF you want to can the mustard, in a small saucepan, mix together beer, salt, sugar, ginger and any optional items. Once heated through, add mustard mixture and bring to boil. Reduce hear and let simmer for 5 minutes, sitrring occasionally. Transfer to HOT, sterilized canning jars and seal tightly. Store in cool, dark place. Refridgerate after opening.
2A - If you do not want to can, you can immediately mix all other ingredients into the mustard mixture. Once everything is thoroughly mixed, pour into glass jars and store in fridge. Let sit at least a day before using. Mustard will last several months in the fridge. ENJOY!