LOCATION: Recipes >> Preserving >> Mustard 08
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Mustard 08
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Mustard
Makes one cup
4 ounces Coleman's english dry mustard
1 cup cider vinegar
2 eggs
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon dry tarragon (optional)
Combine the mustard and vinegar and soak overnight. Beat rest of
ingredients and add to mustard mixture. Cook over a double boiler
(or over very low heat) about five minutes until thick, stirring
constantly to avoid lumping.
I have successfully canned this in a hot water bath for about 7-8
minutes processing, and it has kept indefinitely, in spite of the
eggs in the mixture. Three times this recipe yields about 6 1/2
pint jars; 7 times equals about 14 1/2 pint jars.
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