I’ve had to hold myself back for this month’s Can Jam; clearly, I’ve never met an allium I didn’t like. I mean, come on: onions, scallions, leeks, chives, garlic, scapes, ramps, shallots – the list goes on and on and they are all delicious. Did you know that there are hundreds of varieties of wild alliums, and that nearly all are edible? According to Wildman Steve Brill, “anything that smells like garlic or onion won’t kill you.” This isn’t my first allium canning adventure of the month, and probably won’t be my last, but I’ve dubbed this one the “official” Can Jam entry for March.
I’ve had mustard ideas percolating in my brain for a while now, and since I love, love, love roasted garlic, and this is Allium Month, it seemed a no-brainer to make a roasted garlic mustard. The mustard seeds are marinated in chardonnay and that, plus the white wine vinegar, gives a nice richness and contrast to the sweetness of the roasted garlic. The lemon ties it all together with a bright note. Be careful not to overdue the lemon, though; the roasted garlic flavor is mellow and somewhat subtle, so a little goes a long way in the lemon zest department. Tai says this is not a ‘sandwich mustard’ but a ‘pork roast or beef mustard.’ When I asked him what he meant by that, and why it would not be good on a sandwich he said “I don’t know, maybe it will, I’ll have to try it.” (Very helpful.) Since I don’t like mustard myself, I can’t really clarify on the flavor, but I can tell you, mustard is easy-peasy to make: if this sounds good to you, whip some up, and then you can let me know how it tastes!
Finally, I used my adorably cute tulip Weck jars for the first time. I think I’m in love.
Not your pot of mustard? Check out Mission Fig & Port Wine Mustard, Fiery Habanero Mustard, Winter Lager Mustard, Arugula Mustard, and Cranberry Habanero Mustard. (Is it weird that I’m apparently obsessed with a condiment I don’t eat?) Looking for more allium inspiration? Check out Pink Pickled Shallots, Roasted Leek Confit, Flageolet and Roasted Garlic Spread, Potato Leek Soup, or Cheddar Scallion Scones, or peruse literally hundreds of allium canning recipes in the March Can Jam Round Up.
Adapted from Lemon-Sage Wine Mustard in The Ball Complete Book of Home Preserving, J. Kingry, L. Devine, eds.
Roasted Garlic & Lemon Mustard
- 3/4 cup dry white wine
- 1/2 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 2 – 3 heads garlic (to yield 1/3 cup roasted cloves)
- 1 tsp olive oil
- 1 and 1/4 cup white wine vinegar
- juice from 2 large lemons (2/3 cup)
- 1 tsp fresh organic lemon zest, plus extra for adjustments
- 1/4 cup local honey
- 1/2 tsp Kosher salt
- garlic powder and dry mustard powder, for adjustments (optional)
- In a small bowl, combine white wine and mustard seeds. Stir to cover all the seeds in wine. Let sit until most of the liquid has been absorbed, at least 2 hours to overnight.
- Preheat the oven to 350 degrees F.
- Roast the garlic. Peel most of the papery outer layers off of each head, and using a very sharp knife, cut the top 1/4-inch off of the heads, exposing most of the cloves (while keeping each head intact). Place garlic heads, exposed side up, in a small baking dish and carefully drizzle olive oil over each head, using the minimum amount necessary to coat the exposed cloves. Roast in the preheated oven until golden brown and very fragrant, 45 – 60 minutes. Remove from oven and allow to cool.
- Prepare canner, jars and lids.
- Remove roasted garlic cloves from the paper shells (most people say to squeeze them out; I usually try to pull them out intact with a fork). Measure 1/3 cup packed (2 and 1/2 oz or 70 grams) cloves and transfer to the bowl of a food processor. Add about 1/2 cup vinegar and process until a smooth paste forms (may be best done in a smaller processor). Add marinated mustard seeds, with any remaining wine, lemon juice, and remaining vinegar and process until just slightly grainy, about 5 minutes.
- Transfer blended mustard mixture to a medium saucepan. Add honey and salt and bring to a simmer over medium heat. Continue to cook, stirring constantly, until mustard has a consistency of a thin commercial mustard (mustard will thicken upon cooling). Stir in lemon zest. Cook 1 additional minute, then taste and adjust seasonings (see Options).
- Fill hot mustard into hot, sterilized jars to 1/4-inch headspace (1/2-inch for Weck jars). Wip rims, affix lids, and process in a boiling water bath for 15 minutes.
Yields about 3 cups (or 3 Weck 220 mL jars).
- The original recipe called for 1/3 cup of chopped sage instead of garlic. While the pH of the mustard should be suitable for safe canning of either sage or garlic, both low-acid foods, the density of roasted garlic is certainly thicker than chopped sage. I do not believe this is an issue for the safety of the recipe, as the pureed roasted garlic has a density similar to that of the mustard itself; however, to be on the safe side, I increased the vinegar in the recipe by 1/4 cup (for increased acidity and increased liquidity) and increased the processing time from 10 to 15 minutes. The increased vinegar should also help to counteract any increase in pH related to the small amount of olive oil in the recipe.
- The original recipe called for 1/2 cup of honey; due to the sweetness of the roasted garlic, Tai (a.k.a. “Mr. Sweettooth”) declared the 1/4 cup of honey “plenty.” The honey has no real bearing on the safety of the recipe in this instance, so feel free to increase or decrease as you like.
- The roasted garlic is a somewhat subtle flavor; there, but not overpowering. When adding lemon zest, I originally added 2 teaspoons, and then Tai (the taster) told me he mostly tasted lemon. A teaspoonful of garlic powder brought the garlic flavor back into balance. It is handy to have the garlic powder, lemon zest, salt and dry mustard powder handy as you are finishing the mustard for those last-minute adjustments.
- If garlic heads are not available, finely minced garlic scapes (unroasted) would make an interesting substitute. Do not puree, but add 1/3 cup of minced scapes to the mustard with the honey & salt.
- Penzeys is a good resource for mustard seeds; much more economical than buying those little jars at the grocery store.
Canned, in a cool, dark spot for up to 1 year.
Year round. Garlic is generally available year-round at farmer’s markets; it can sometimes be hard to find in the Spring, when stored garlic is drying (or running) out and new garlic has not yet been harvested. Garlic scapes are available in the Spring.
I haven’t developed a taste for mustard but your roasted garlic version tempts me big time. Your pictures are just lovely especially the roasted heads of garlic. Fabulous
Thanks, Gloria. My pictures are coming along, I think, but.. the more I know, the more I realize I don’t know – like so many other things. 🙂
I have to say, the roasted garlic aroma of this particular mustard even tempts me, a die-hard mustard-hater; I may try it as the base of a pork loin marinade and see how it goes. (A very small pork loin, just in case I still hate mustard!)
I am in love with your Weck jars too. And I’m pretty sure I’d be in love with your mustard.
Wow…. I have to agree with you, the more I know, the more I realize I don’t know! BUT… I’m learning all the time! I can’t wait to try this recipe! It looks amazing!
I *cannot* believe that you don’t like mustard. I’ve heard you talk about making it so many times, that I assumed you loved it. As they say, never assume! Your jars are just gorgeous. Of course you’re in love. And this recipe sounds great. Roasted garlic. Umm! I would most certainly put this on a sandwich. Or how about a nice bratwurst? For the record, I love mustard!
I know – ridiculous isn’t it? But Tai LOVES mustard and really – it is so, so very simple to make. Since my very first try, about a year ago, I haven’t even *thought* about buying store mustard. In fact, there are a couple of jars that continue to linger in the fridge (which I should just give up on and throw away already, since it seems clear they will never get eaten).
As a thank you gift for our friend Alison (who dragged my wedding gown back from the wilds of Canada so that I didn’t have to) I made 3 or 4 different mustards. Now she scours the farmer’s market for interesting sausages, lines up all the mustards in a row, and has a mustard-and-sausage dinner. Apparently, for the mustard lovers, you can never have too much!
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I haven’t even thought of mustard when allium was announced. I love mustard, but hate everything pickled, so that would have been a really good idea for me! I made an onion marmalade instead. Anyway, love your Weck jars!
Mustards! Any recipe that starts with ‘combine the mustard seeds and fill-in-the-blank alcohol for 24 hours’ gets my attention, and like you, once I started making my own mustards last fall I never turned back. But most of mine never make it to the canner – for me a make single-jar small batches and they have a great shelf life in the ‘fridge. This one looks just beautiful; I will have to try it. Great idea!
I like but don’t love mustard–it depends what it’s going on. Roasted garlic, on the other hand–I LOVE it. I would not have made it past the roasted garlic stage and on to the mustard stage. I would have been spreading that garlic on a nice crusty Italian bread! (NOTE: If you ever do this, do not go dancing afterward.)
The mustard does look lovely though.
Now I was re writing my list and adding mustard on it. I’m going to be making this one….okay can any help me for more time!
Oh how good does this look!!!
I have those Weck jars, too, and some bigger ones. I love, love, LOVE them!
What a great idea. I saw this recipe the other day in the Ball book, and was wondering whether I could substitute basil for sage safely for the herb can jam. Happy to see someone has already tackled this issue in the form of roasted garlic! Looks wonderful, and I will definitely be taking notes for my batch of herb mustard!
I’m going to give this a shot today! But I’m operating on a budget and need to work with what I have in the house already, so it will be dark beer and cider vinegar and maybe some extra garlic. I’m storing it in the fridge, so I don’t have to worry about pH stuff (I promise I would follow it to the letter if I were canning!) Thanks for sharing!
With a dark beer I usually like to use more brown mustard seeds, to stand up to the flavor of the beer; of course, depends on what you have in the house. 🙂 See this:
The roasted garlic flavor might be a bit overwhelmed by a dark beer, so you might want to add a clove or two of raw garlic as well, just to boost the flavor. Good luck and let us know how it turns out!
Thanks for the guidance! I ended up with all brown mustard seeds because that’s all my store had; good fortune! I will taste it and add raw cloves as necessary, and report back.
Is it necessary to can this? I’d like to make it and give it as holiday gifts, but don’t have canning equipment.
Hi Bad Mummy,
It is not necessary to can this unless you want room temperature storage. If you will be handing directly to the giftee and they can get it to refrigeration within a reasonable amount of time (say a few hours or so) then you can pack it into pretty jars without canning. But if you want to ship it, or you think it will spend a day or more at room temp before it can be refrigerated, it should be canned.
Regular Ball canning jars are relatively inexpensive (about $1/each or less) and are available at most hardware stores. For a small batch, you do not need a large canner pot: any large stockpot will do, as long as it is tall enough to cover the jars by at least 1 inch of water. Place a dishtowel, cake rack, or a bunch of canning jar rings into the bottom of the pot to prevent the jars rattling (which can cause breakage) and you are good to go.
Thanks! I took the plunge today, but I’m worried about the spaces that I have in the jar after the processing. All three jars have sealed, but do I risk having something nasty grow in those spaces? Here’s a photo: http://www.facebook.com/photo.php?pid=16339359&l=6e1283bd8a&id=584310485
Hi Bad Mummy,
Bubbles of this sort often happen in thick preserves, like mustard, fruit butter or a thick BBQ sauce. One thing that helps to prevent this is to rest the jars in the hot water, in the canner with the heat turned off, for 5 minutes or so before removing to cool (I state this in my canning instructions, but I don’t often repeat it for each recipe). This prevents boiling up of the contents while the jar is still cooling. However, as long as your preserve is acidic enough, the bubbles are safe; not the prettiest to look at, but the do not present any significant safety problem. The reason you do not want a lot of air bubbles trapped in your preserve BEFORE you process is because it can affect your headspace and prevent a good seal. As long as you have achieved a good seal, these jars are fine for shelf storage.
Marisa (from foodinjars.com ) writes more on this at the Kitchn:
Hope that helps,
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Is it possible to make the mustard without using a food processor or blender? Thank you!
It is possible, but could be laborious. You need to grind the mustard seeds somehow; they do soften following a soak in liquid, but will need to be chopped in some fashion to produce the typical mustard flavor & texture.
You have a couple of options: 1) You could grind softened seeds by hand in a mortar & pestle; 2) you could grind small batches at a time in a coffee or spice grinder; you could try mashing them in the bottom of a large bowl with a meat tenderizer or wine bottle, or 4) you could simply replace the seeds with dry mustard powder. You would eliminate the soak, and the mustard would likely not be as full-flavored, but it is an option.
Hope that helps,
I wish you had a store…
then again… I would probably go broke buying up all your canned goods…
Cannot wait to try this – must buy mustard seeds soon!
I made this mustard over the weekend, and after hot water processing, left it to thicken up on the counter. It’s been a few days and the mustard is still really thin, so I’m starting to think that I didn’t simmer it long enough. Is it ok to open all the jars, simmer the mustard some more and then hot water process again (with fresh lids and clean jars of course)?
Absolutely, Amanda, that would be fine. You might want to test one jar out in the fridge overnight first; since you’ll store it refrigerated once you open it, maybe it will thicken up enough for you. If you, by all means, cook it down some more and simply can it again.
Finally got the ingredients for making this recipe – absolutely delicious mustard, Kaela! Some canning advice, pls? I used those lovely Weck jars – first time using them, and 1 of the 3 jars didn’t seal – rather the mustard oozed out into the water bath! And of the two that DID seal, the volume of the mustard inside the jar seems less. Is there a trick to using the Weck jars? They DO get submerged in the water just like band-and-lid jars, don’t they? Thanks for any advice.
Yes, the Weck jars get submerged just like regular Ball jars, by at least an inch. I too sometimes have problems with a thick mustard; it helps to make sure that it is really boiling when it goes into the jars, and to make sure that you really work a spatula through the whole jar before sealing to make sure you eliminate any air bubbles. Especially with the Weck tulip jars, since they are rounded, you have to be diligent about it.
I generally find, of late, that I can fill Weck jars even more full than a standard Ball jar, but for something this thick, I like to give it a little room. If the mustard boiled up and outside your one jar, it probably was not boiling when it went into the jar, so that when it reached a boil in the canner, it expanded and boiled over. The seal likely failed because of gritty mustard between the gasket and the jar (no worries; it’ll last quite a long time in the fridge).
If the volume is less, it may that there were air bubbles that you didn’t remove, and the mustard has now settled, or that the mustard boiled out of the jar in all 3 jars, but only caused a seal failure in one.
The best I can tell you to do is practice: for a while I would only include 1 Weck jar in any batch, and for the remainder use Ball jars, until I got the hang of it with a certain type of preserve (mustard, chutney, loose jam, etc.).
Hope that helps,
Thank you! Your responses really helped. I don’t think I did a thorough job removing the air bubbles. Will do the “one jar test” with my next batch, until I really get used to the Weck jars. Will keep this batch for myself – no gifting this time!
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Do I have to use lemon? I just want a roasted garlic mustard.
If you want to can the mustard for shelf-stable storage, you must use the lemon for canning safety. If you’re happy to store the mustard in the fridge, you can omit the lemon; you may need to substitute water or another liquid to achieve the correct consistency.
My batch is in the canner as I type but I fear I didn’t blend it long enough. It has a very strong, almost bitter, garlic flavor even though the garlic was roasted golden and didn’t burn. Perhaps had I blended it longer the seeds would have broken down and the garlic wouldn’t be as overpowering.
I added more honey and lemon juice and some mustard powder trying to get it more palatable for my tastes.
I am hoping that it will mellow out? I know this is the cooks fault but would appreciate any tips of salvaging it if the taste doesn’t change. I will re-process it if given guidance.
Love this site .. love the recipes and all other canning recipes came out perfect.
I have been canning for over 45 years so it’s a real treat to get excited about new recipes. Thank you! Maggie
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Made a batch of this tonight and spread it over a rotisserie chicken sandwich with caramelized onions and swiss cheese…DIVINE! Oh my, this mustard is good on its own, but mix it with a little mayo and spread it over a sandwich and you have something so delicious and satisfying!
I would like to make this, but I’m worried about what I have read online concerning the safety of garlic being canned. I have read about garlic causing botulism when it’s left at room temperature in either a homemade oil or spread and experts recommend that it gets pressure canned since it’s a low acid food. On the other hand, this mustard is full of mustard seeds, vinegar, and lemon juice, which I would think should combat any bacteria from growing. Seems like a pretty inhospitable environment to me.
See my discussion in point 1. of Options above: the recipe is adapted from a lemon-sage mustard in the Ball book: the original contained 1/3 cup of fresh sage (also low-acid) instead of roasted garlic. I also increased the vinegar by 25%. While I cannot offer any guarantees, as I have not pH tested this recipe, and you should always trust your own instincts when evaluating the safety of canned preserves, I’m confident that this one is safe for water-bath canning.
If it worries you, you could infuse raw garlic into the wine first, similar to the method for a Dijon mustard, and leave garlic out of the final product entirely.
I’m preparing to make this in the next day or so, and I’d like to make a double batch. I know some things don’t work well to double, so I thought I’d run it by you first. Have you tried doubling this? Do you think it would be OK to do so, or should I just make it twice? I KNOW we’ll love it, so I want to make enough to last a couple months, LOL!
Thank you for the recipe! I’m looking forward to branching out into mustards! 🙂
This batch (and any mustard, really) should easily double. Since there is no “set” and no worry about mustard boiling over, you can really make any size batch you want. Good luck!
I started canning this year, and all of my batches of jam and chutney have gone really well with all the jars sealing up perfectly. And then I tried mustard. None of the jars in my first batch sealed. I reprocessed them with new lids and only one of them sealed. I tried this recipe yesterday and only 2 of my 7 4oz Ball jars sealed. I’m wondering if there are any special considerations I need to take into account when canning mustard or if it’s just a fluke that my forays into mustard haven’t worked out.
Thanks for your recipe and your help!
Made this just now. I followed the instructions to the letter but it came out way too vinegary It’s inedible. What can I do to save it? Thank you
Well, I think all mustard is inedible, so maybe it came out exactly how it was supposed to? 🙂 But really, you can add more mustard seed and/or more dry mustard in order to counteract the flavor of the vinegar. More wine or honey is also fine; just don’t increase the garlic or olive oil if you plan to waterbath can.
Just made this for Christmas gifts. Husband really liked the flavor and I’m sure I’ll be making more of it because I like a grainy full flavored mustard. Made exactly three cups and I canned six 4-oz jars.. Thanks a bunch!
I just made the receipe and the vinegar is so over powering! I added more honey and some brown sugar but it is still so strong. I double checked all the quantities as in the receipe.
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It’s really great to see this— I am going to try it.
The regimen I’m on, I can’t have white vinegar but I can have apple cider vinegar so I’m going to change it up a little— I’m excited about this because I love love love mustard!
Thanks for posting this great idea