8 cups sugar
6 cups mustard powder
1 cup water
1/4 cup cider vinegar
1 tsp salt
3 qts local strawberries, stems removed and halved or quartered
- bring first 5 ingredients to a simmer, stirring frequently
- simmer 5 minutes and strain without pressure through chinois; allow to cool
- combine mustard syrup and strawberries in batches in vacuum bags
- vacuum and seal 24 hours
- remove strawberries and reserve liquid
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