Canning Homemade Mustard | Berry Butter & Puff Pastry Bites


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Spicy Yellow Mustard Ingredients ~ 4.5 cups yellow mustard powder 3+ cups cold water 3/4 cup white distilled vinegar 1/4 cup …

24 replies
  1. Otto
    Otto says:

    @simplelivingalaska Eric can you give me a hint or link to where to purchase the blue hoodie you wear?????? Or tell me you don’t know!! Please

    Reply
  2. Brenda and John
    Brenda and John says:

    You both are amazing. Thank you for these videos Have a great day. If you two could use anything shipped to you let us know. We know things are sparingly in your location. Hugs from Arkansas.

    Reply
  3. No Lawn Nate
    No Lawn Nate says:

    I really enjoyed the in-depth mustard background! Can also recommend growing black mustard for seeds and early spring flowers. They're such a fast a resilient crop and with edible greens. The seed harvest will be great for Indian food and in canning ingredients.

    Reply
  4. owl3764
    owl3764 says:

    The mustard making was interesting. I remember mother making mustard on demand in the '70s. From memory it was mayonnaise and mustard powder and as strong as Hot English Mustard, if not stronger.
    We always have about 4 different mustards in the fridge these days, Hot English, Dijon (?), Whole grain and the weak American mustard.
    As an a side note, American mustard and mayonnaise go so well on on a chicken sandwich.
    Nice video to watch.
    Thanks.

    Reply
  5. Rachel Perlow
    Rachel Perlow says:

    I think you could use a food mill for things like processing high bush cranberries, apples, and tomatoes. You will get more of the flesh while removing the seeds. Bonus, it's a manual piece of equipment, so no electricity needed, unlike the immersion blender.

    Reply
  6. Roger Farmer
    Roger Farmer says:

    HI! We love watching your content! Just a suggestion: tumeric can be quite spicy in large doses, so I think that contributed to the over the top heat of your yellow mustard.

    Reply
  7. Christopher Roser
    Christopher Roser says:

    A fruit cake recipe 2 .2 pounds of dried mixed fruit ,4 cups of 100 per cent either orange .apple or pineapple juice must be pure juice.soak fruit in juice for 12 hours add two cups of self raising flour mix together. bake for 45 minutes to an hour . Enjoy

    Reply

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