How to make some homemade beer mustard

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I wanted to make some homemade beer mustard for the upcoming superbowl parties, so last night I took 2 cups of mustard seeds and a couple bottles of shipyard export ale

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I dumped a bottle of beer onto the seeds and set it in the fridge to soak for 24 hours

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I checked on the seeds every couple hours and kept topping it off to make sure the seeds were covered with the beer, after letting it soak for 24 hours, I pulled them out of the fridge

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I gathered my supplies for the rest of the recipe, cider vinegar, brown sugar, garlic, salt and pepper

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I drained the excess beer off the seeds

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and dumped them in a blender

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and added 4 cloves of garlic, 1 cup vinegar, 2 tsp salt and 1 tsp pepper

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the blender was a little full, so I moved it into a food processor and pulsed it till I was happy with the consistency

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I did a taste test and adjusted some things, little more sugar etc, till I was happy with the taste, and dumped it into a mixing bowl

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so after admiring my work for 5 minutes, I decided I better do something with it

so I grabbed some jelly jars

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and filled the jars, leaving just over a 1/4 inch head space

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I took a knife and ran it around the inside of the jars to release any air bubbles there might be

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and used a dry towel to wipe down the rims to make sure there was no grease or food on it that would interfere with the seal. i screwed down the lids and set them in my canning basket

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and set it into my water bath canner and topped off the water so the jars were covered by a inch of water

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after a rolling bowl for 15 minutes the mustard was done, so I pulled the jars out and set them on a towel so there wasn’t a temperature shock that would cause the jars to shatter

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and draped the towel over them to protect them from any breezes which can also shatter the jars

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