There’s a little dusting of snow on the ground, the woodstoves are roaring, and I’ve got pumpkins roasting in the oven. Since I have a few spare minutes and am armed with a tea and an oatmeal muffin slathered in apple butter, I figured it was a good time to share with you my cheater recipe.
Actually it’s not even a recipe.
It’s just a cheat.
Does that make me a cheater cheater pumpkin eater?
Or perhaps just a genious who is about to make another pumpkin pie (and hopefully remember the sugar this time.)
But I digress. This post is about mustard not pumpkins.
This is how I buy my mustard:
It’s a lot of mustard and lasts us about a year. When I was first trying to figure out how to store it I was a little reluctant to buy it. I couldn’t have that giant container in my refrigerator taking up all that space. But it was so fantastically priced that I had to buy it. I pay about $4 for a jug of mustard that big, as compared to the little bottles that are about 400 mL (14 oz) and are about $2 a piece.
There had to be a way to store all that mustard without keeping it in the fridge.
So I did some research on mustard. Apparently it doesn’t really need to be stored in the refrigerator but it will loose it’s flavor over time so storing it in the pantry isn’t recommended, unless you can make it air tight.
And that’s when the light went on.
So here is my cheat for mustard. I can’t make mustard for that price and if I only buy it once a year it isn’t a huge deal. $4 for a years supply of mustard – count me in.
You Will Need:
1 large jug of mustard
12 pint jars with lids and rings (I prefer to can them in pints – you can use whatever size you prefer)
1 water bath canner
Fill the water bath canner with water and get it boiling on the stove
Sterilize your jars and lids (I just run mine through the dish washer)
Pour mustard into your jars
Run a knife along the inside edge of the jar so release any air bubbles
Wipe the rims and put on lids and rings.
Put in the water bath canner and start timer when the water returns to a boil
Process for 20 minutes in the canner (adjusting for altitude).
Remove and place on a tea towel to dry.
Make sure all your lids have sealed before storing.
Super simple. And now you can buy that crazy sized jug of mustard and not even worry.
Now if you’ll excuse me, this pumpkin eater has pies to make.
*Disclaimer: I am not a food authority or expert. This is just what has worked for us. Please use your own discretion when deciding to follow any recipe.