Saturday, September 15, 2012

All Natural Plain Yellow Mustard!

As many on here know, I'm allergic to a lot of things and turmeric keeps me from buying plain yellow mustard.  I have searched high and low for a good plain yellow mustard recipe for canning and I just couldn't find one that would be safe for canning!  Most used flour or corn starch in them and those are not safe for canning.  So, after many months of 'playing' with recipes I have finally done it!  A great plain all natural yellow mustard recipe safe for canning!!  What thickens it?  Clear Jel!!  A modified corn starch that is safe for canning!!  This product is NOT GMO if you get it from certain sources (such as the Amish).  Check your supplier!  The one I use is not.  Everyone knows I am all about 'back to natural!' LOL!!

So, here it is!  Now, it isn't all 'pretty yellow' like what you see in the store!  Why is that?  Because it is all natural and doesn't have the turmeric in it!!  If you want it to be the yellow, you can add a tsp of turmeric to it when you make it and it will give it that yellow color.  I just can't use it myself.  Happy Canning!!

All Natural Plain Yellow Mustard


1 cup dry ground mustard (mustard flour)
1 cup water
¾ cup white distilled vinegar
1 ½ tsp salt
½ tsp red pepper

2 teaspoon Clear Jel



1  Combine all ingredients except Clear Jel in a small saucepan over medium heat. Whisk until smooth.
2  When mixture comes to a boil, reduce heat and simmer for 5 to 10 minutes, stirring often.
3  Whisk Clear Jel into pan and boil 1 more minute.
4  Remove pan from heat. Leave uncovered for 1 minute, then cover pan with a lid until cool. Pour into prepared jars and water bath for 10 minutes.


Makes 4 quarter pints

8 comments:

  1. How would you cut this recipe? It would take us 10 years to go through 4 jars.

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  2. These are really, really SMALL jars! They are only 4 oz each so total is only 16 oz. You could cut it in half so it would be 1/2 cup mustard, 1/2 cup water, 3/8 cup vinegar (use 1/4 cup and then 1/2 of that), 3/4 tsp salt, 1/4 tsp red pepper and 1 tsp clear jel. I wouldn't cut it any more than that. That would give you 8 oz which is the size of one pint jar (about the size of a regular mustard jar). They do last a full year on the shelf as well!! Enjoy!!

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  3. 8oz is even smaller. It's a half pint.

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  4. Correct, so you could get two 4oz jars or one 8 oz jar if you cut it in half. My point is that at a half recipe it is the size of a standard jar of mustard that you get at the store. I just use the small jars for convenience sake.

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  5. I can't wait to try this! i can't do peppers, but i can do turmeric just fine.

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  6. Made it, love it, shared the recipe with my friend! thanks so much!!

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    Replies
    1. So glad you love it!! It's one of my favorites and I'm so glad I was able to 'figure out' how to make it a 'safe' canning recipe!! Enjoy!!

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  7. I'm making a quadruple batch right now! I went through a double batch in about 2-3 months! I've never been a huge mustard fan, but I have been using this stuff like crazy! Thank you!

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