Preparing and Canning Mustard in Season

Take advantage of the slow time between the Summer and Fall harvest seasons. We have no produce to harvest right now, and the only preservation going on is running the freeze-dried. This is a perfect time to make mustard. Not the bright yellow watery stuff that comes in plastic bottles, but the richly flavored, thick stuff. Mustard seeds break down easily with a little vinegar and water. A stick blender makes quick work of turning them into a sauce. Spoon that into a jar and process.