I used the Ball Book dijon mustard recipe but left the mustard seeds mostly whole because I like the texture of whole grain mustard. Now I'm seeing "cavities" in the mustard, is this a problem?
by listenstobees
3 Comments
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Snuggle_Pounce
Canning recipes are to be followed as written. Changing the form (whole seeds when ground is called for) means it’s not a tested recipe anymore.
I honestly don’t know if this particular recipe will be safe after this change. Next time you should find a recipe with the texture you prefer and follow that instead.
Icy-Abbreviations361
I made this recipe and felt like i added so much water to get it blended down it lost all of its flavor. Hopefully it is good though.
3 Comments
Hi u/listenstobees,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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Canning recipes are to be followed as written. Changing the form (whole seeds when ground is called for) means it’s not a tested recipe anymore.
I honestly don’t know if this particular recipe will be safe after this change. Next time you should find a recipe with the texture you prefer and follow that instead.
I made this recipe and felt like i added so much water to get it blended down it lost all of its flavor. Hopefully it is good though.