Comments on: Homemade Spicy German Mustard

By: Beth Terry

Beth Terry — Fri, 17 Sep 2010 16:46:43 +0000

Amr, Please do let us know how it went. And if you try different seasongs, please share that too.

By: Amr Boghdady

Amr Boghdady — Fri, 17 Sep 2010 09:22:40 +0000

I’ve done some home-made Mustard a few times myself, and have discovered that it always needs to be left in the refrigerator for 2 – 3 days before it’s eatable.

That said, I’ll try your German Mustard recipe today, and then post my experience with it here again :)
Amr Boghdady´s last [type] ..New vocabulary lesson added – Die Sternzeichen – Zodiac Signs

By: Jayme

Jayme — Tue, 23 Mar 2010 09:39:40 +0000

I tried making catsup a long time ago in my 4-H food preservation days. It was tasty, but not the right consistency. If anyone has a fix for that, I’m game for making it again. Also, anyone have a recipe for a mild mustard? I guess i could eliminate some of the ingredients, and just look at the list that plain yellow mustard contains! Great read Beth!

By: Robj98168

Robj98168 — Thu, 29 Jan 2009 08:31:00 +0000

OK beth I beat you to the punch and made catsup tonight. Fake Plastic Rob is the name and making Catsup is my game!

By: Robj98168

Robj98168 — Thu, 29 Jan 2009 02:45:00 +0000

I found a catsup recipe that seems somewhat easy:
1 Can Tomato Paste
1/4 Cup Water
1/4 Cup Brown Sugar
1/2 teaspoon salt
1/4 teaspoon Cumin
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
1/8 teaspoon cloves
2 Tablespoons Cider Vinegar
Mix together, cover and refrigerate. Remember that when you make things from scratch, they don't have as many preservatives (good and bad). You are going to have to use it up in a month or so.

this is from All Things Frugal I will try and lewt you know the outcome!

By: Elle

Elle — Thu, 29 Jan 2009 02:20:00 +0000

I was reading another blog that provided some links to great catsup and condiment recipes here: http://sharonastyk.com/2009/01/22/condimental/

By: Fake Plastic Fish

Fake Plastic Fish — Wed, 28 Jan 2009 16:53:00 +0000

Hi Waikirjt. I just updated my post to clarify what I mean by "bulk." As I use the term, it means bringing my own container and filling it from bulk bins. I can buy a lot or a little. It doesn't mean buying huge containers of anything. Not surprisingly other people have misunderstand my use of this term too.

Rob -- Catsup is next! But mine won't be sugar-free. You'll have to modify.

Simplesavvy -- I don't think mustard goes bad. It's mainly vinegar and dry mustard, which will kill anything that tries to grow in it. And no, it's not canned.

Chiot's Run -- I just opened a jar of Laxmi's Golden Flaxseed Spread w/ Dates & Orange Juice. (http://laxmisdelights.com) It's kind of like a chutney... but even more complex... sweet + savory + spicy. I may have to figure out how to make something similar myself.

By: Chiot's Run

Chiot's Run — Wed, 28 Jan 2009 16:32:00 +0000

YUM YUM YUM. I love mustards of all kinds, can’t wait to make this.

Instead of catsup I like to use chutneys, there are so many recipes for those out there. They’re much healthier and much tastier as well.

By: simplesavvy

simplesavvy — Wed, 28 Jan 2009 15:22:00 +0000

Did I miss it? Did you include how long the mustard will last? And is this one of those things you need to put up in sterilized canning type of jars, or is an old jelly jar okay? I really must look this information up on my own — but I’m glad to see yours came out so well, even if it did clear your sinuses for the next two weeks.

By: Robj98168

Robj98168 — Wed, 28 Jan 2009 06:39:00 +0000

What mustard but no Catsup??? I would really like to find a decent home made ctsup recipe. THen I would eleminate catsup bottles. I really love catsup. ON just about everything. Even prime rib. Not enough to drown the flavors just enough to enhance them, unless it is eggplant. then I drown them!