Homemade Produce Cleaner
Hey, it’s January. If I have a hankering (who in the heck says that?) for fresh produce that I have to buy at a store, I use a homemade produce cleaner. It’s super easy and lots cheaper than a store-bought version.
Here’s how you do this. Fill a spray bottle with 1 cup of water and 1/3 cup apple cider vinegar. Spray the fruits and vegetables with this mixture and then rinse them thoroughly with water. Voila! Your fruits and vegetables will be cleaner! Also, consider a fruit and vegetable brush.
This Monday’s Old School recipe is Hot and Spicy Beer Mustard. It is HOT and SPICY! This is something you could make for gifts. You could put them in little jars with lids. While you’re at it, put a little string around the lid, so your friends will think you really like them. Ball makes these jar labels that are kind of cute and not that expensive. You can also get the Anchor Hocking ½ pint jars featured in the photo. This recipe fills four ½ pint jars.
Lettering the labels makes them look fancy! Calligraphy is something I’ve done for over forty years. I went to art school before personal computers were invented and calligraphy and hand lettering were important skills. Now it’s just fun for labels and wedding envelopes. Or tattoos.
So, now you’re thinking “Why didn’t she feature this recipe in November or December?” Partly because I forgot, but partly because it’s fun to get a gift when it’s not a holiday! Being as artsy as I am, you would think I go all out for holiday gift giving. Not so much. I like to give gifts randomly, when you least expect them. So, Happy January!
Hot and Spicy Beer Mustard
Tools you will need:
Double Boiler (or nest two sauce pans)
Blender (I use an immersion blender)
1 ½ Cups Dry Mustard Powder
¼ Cup Yellow or Brown Mustard Seed
12 Ounces Strong-Flavored Beer or Ale
¾ Cup Cider Vinegar
½ Cup Minced Onion
1 Tablespoon Molasses
2 teaspoons Salt
Combine mustard powder, mustard seed and beer. Let stand 30 minutes. Stir in the rest of the ingredients. Put mixture on top of double boiler and cook, stirring occasionally over boiling water until mixture thickens slightly, about 15 minutes. Remove from heat and let cool slightly. This mixture thickens more after cooling.
Put the concoction in a blender or food processor and purée about 15 seconds. Spoon into clean jars, cover and store in refrigerator. Mustard can keep up to 2 years! Makes about 2 ½ cups. This recipe can be doubled, but adjust cooking time.