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Mustard

Ingredients
  • 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)
Instructions

Makes one cup. 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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