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; the only preservation 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 bit of vinegar and water. A stick blender makes quick work of turning them into a sauce. Spoon that into a jar and process.