Canning Condiments...

Basic Mustard 

(Top) Honey Mustard (Left) Beer Thyme Mustard (Right) Wine Tarragon Mustard

1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds

3/4 cup cider vinegar

1/3 cup water

1 t. kosher salt

1 t. dried spice (basil & lemon, or cardamom & fennel,  or allspice & tumeric)

Instructions:
Soak the mustard seeds in the vinegar and water making sure the seeds are covered by the liquid. Leave soaking overnight.

Add the salt and spices to the seeds mixture. Start by adding about 1 tsp. of each spice. Blend mixture in a blender or "bullet" mixer until it reaches desired consistency, adding water if needed. When you do a tasting if you need more spice add by 1/2 teaspoons. When you are satisfied with the taste ladle into quarter pint jar and process in water bath for 15 minutes.

For the mustard recipes in the picture: http://www.sbcanning.com/search/label/Mustard

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Blender Ketchup

(Complete Book of Small Batch Preserving)

7 cups peeled and chopped Roma tomatoes (4 lbs)
1/2 cup chopped onion
1/2 cup chopped red bell pepper

2/3 cup cider vinegar
1/4 cup sugar

2 t. kosher salt

1 cinnamon stick, 2 inch long

1/2 t. each: whole allspice, whole clove, peppercorns

1 bay leaf

Combine tomatoes, onion and red pepper in a blender or food processor and process till smooth. Pour in large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently for 30 minutes.

Add vinegar, sugar, and salt. Tie cinnamon, allspice, cloves, peppercorns, and bay leaf in cheese cloth and add to saucepan. Return to boil and boil gently, uncovered stirring frequently until mixture thickens on a spoon, about 1 1/2 hours. Remove cheesecloth bag.

Ladle into jars leaving 1/2 inch headspace. Process in water bath for 15 minutes at a full boil. 

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Pickle Relish
(USDA Complete Book of Home Canning)
3 qts chopped cucumbers

Pickle relish we made from the MFP Class

3 cups each chopped sweet green and red peppers

1 cup chopped onions

3/4 cup kosher salt

4 cups ice

2 cups sugar

4 tsp. each: mustard seed, turmeric, whole allspice, and whole cloves

6 cups white vinegar

Add cucumbers, peppers, onions, salt and ice to water and let stand 4 hours. Drain and recover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate for 24 hours. Heat mixture to boiling and fill hot in hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace. Wipe rims and add hot lids and rings. Process in waterbath 10 minutes. 

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Summer Sizzle Barbecue Sauce
(Complete Book of Small Batch Preserving)

2 T. Canola oil

2 medium onions, chopped

2 large cloves garlic, minced

4 large tomatoes, peeled and finely chopped

½ cup dry red wine or beef broth

3 T liquid honey

1 T each: Worcestershire sauce and cider vinegar

1 t. each dry mustard and green peppercorns

½ t. each chili powder and salt

½ cup tomato sauce

1 t. brown sugar

½ t. hot pepper sauce

Heat oil in a medium stainless steel saucepan over medium high heat. Add onions and garlic and sauté for 5 minutes or until tender, stirring frequently.

Add tomatoes, wine, honey, Worcestershire sauce, vinegar, mustard, peppercorns, chili powder and salt. Bring to boil, reduce heat and boil gently, uncovered for 30 minutes or until thickened. Remove from heat and puree in a food processor or blend till smooth. Stir in tomato sauce, sugar and pepper sauce, return to saucepan and bring to a boil.

Fill jars leaving ½ inch headspace. Process in water bath for 20 minutes. Makes about 3 cups.

This bbq sauce gets better after about a month. The vinegar mellows a bit and it has a sweet/heat flavor.

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