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Mustard Sauce with canning directions

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Smoker Man

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 Smack Yo' Gums Mustard Sauce

 32 oz yellow prepared mustard
 1 cup dark brown sugar, packed
 12 oz tomato paste
 3/4 cup apple cider vinegar
 1 cup apple juice
 2 Tbsp lime juice
 2 1/2 Tbsp Worcestershire sauce
 1 1/4 tsp cayenne, ground
 1 1/4 tsp black pepper, fine
 1 1/4 tsp garlic granules

 Combine in a blender all ingredients except the mustard and blend until
 smooth, no gritty texture.
 Place the yellow mustard in a large sauce pan on low heat just until it
 bubbles stirring all the time then add the contents of the blender. Add
 more or less Cayenne to increase or decrease the heat.

 Ladle into prepared jars leaving a 1/4" headspace. Process jars in a
 boiling water bath for 20 minutes. Adjust time according to your altitude.

 Makes: 4 pints
 
BWB (boiling water bath) times are for sea level.  add 5 minutes for every 1000 feet so in Phoenix this will require 25 minutes total in the bwb.  I have also added horseradish powder to this recipe for an extra kick.  It's great, and I don't care that much for mustard.  I have also substituted pure maple syrup for the brown sugar and added molasses, all wonderful. 
#1 - November 05, 2011, 10:14:39 pm

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