Homemade Dijon mustard post sparks Bluesky canning swap and 'processed food' debate
A Bluesky post about a perfected homemade Dijon mustard recipe drew a wave of canning stories and a semantic argument over what counts as processed food.
What to know
- A Bluesky post about a homemade Dijon mustard recipe drew over 100 comments and 1,791 likes.
- A recurring debate emerged over whether blending ingredients at home still counts as 'processed food', with several commenters pushing back on the poster's framing.
- The thread turned into a broader swap of home-canning and preserving stories, with a number of Canadian commenters framing it around national pride.
- The poster did not share the actual recipe in the evidence provided, despite multiple requests.
The dispute Whether home-blending ingredients counts as 'processing' in the same sense as industrial food processing, or whether the meaningful distinction is preservatives and additives rather than mechanical preparation. · positions read across 94 posts and comments
The post is inspiring — commenters admire the homemade mustard and want the recipe or are moved to share their own preserving projects.
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“ive never even considered making it myself. 🤯 now im like the other comments asking for the info. 😅”
halfrikanwchees.bsky.social · Bluesky ↗
Blending or otherwise processing the ingredients still makes the result a 'processed food', contradicting the poster's framing.
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“Any food that you use a blender to make is processed food. That's literally what processed food is, just food that was chopped, minced, or blended.”
stoobz.bsky.social · Bluesky ↗
The real issue isn't mechanical processing but additives/preservatives, so homemade versions are still meaningfully different from store-bought.
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“I can understand if you want organically-produced ingredients, reduce artificial preservatives/flavourings, but machines cutting/blending/mixing/cooking changes nothing.”
foarp.bsky.social · Bluesky ↗
Andrew Clark (qandrew.bsky.social) Original posterfoarp.bsky.social Commenterjgnat.bsky.social Commenterdesert-chickens.bsky.social Commenter
How it unfolded 5 developments, newest first · click a bar or a number to jump postscomments
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5
Users trade their own canning and homemade-condiment projects
Throughout the thread, commenters describe their own preserving projects — crabapple sauce, rhubarb chutney, pickled jalapeños, plum jam, scratch-made mayo and dressings — several framing it in terms of Canadian pride and 'victory gardening'.
“Feeling fiercely patriotic 🇨🇦 these days. Victory gardening.”
— jgnat.bsky.social -
My late husband had a vertigo disorder and couldn’t have salt. I made EVERYTHING from scratch - mayo, mustard, dressings, ketchup, bbq sauce, cocktail sauce, curries, etc, etc. Once you start making your own, especially salad dressing, you realize how disgusting store bought stuff is.
2 more of the top 3 · 31 posts in this stretch
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Immersion blender is the best tool for mayo. I also make ketchups, chutneys, salad dressings, flavoured vinegars, romesco sauce, clarified butter, etc...
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Q
Wow. That innocuous post on making my own Dijon mustard got a lot of interactions. Thanks for all the encouragement. I should have clarified my preference to home processing instead of mass industrial processing…
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qandrew details his blending method and mustard-seed sourcing
Clark explains he uses a hand-held stick blender in one-minute intervals to avoid overheating in the tropics, and describes difficulty and cost sourcing Canadian mustard seeds from Southeast Asia.
“Hand held stick blender. One minute intervals so it doesn’t overheat in the tropics. About 12 minutes of blending overall.”
— qandrew.bsky.social -
That sounds delicious. I made grape/elderberry jelly last month and added a pinch of cardamom: the combination was heaven.
2 more of the top 3 · 35 posts in this stretch
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Did you know that Canada produces about 90% of the world’s mustard seeds?
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My spicy rhubarb, date and apple chutney. Absolutely yum !
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Commenters argue blending mustard still makes it a 'processed food'
A cluster of replies challenges the post's framing, arguing that using a blender or food processor technically qualifies as food processing, prompting further back-and-forth over the definition.
“Any food that you use a blender to make is processed food. That's literally what processed food is, just food that was chopped, minced, or blended.”
— stoobz.bsky.social -
I learned everything I know about home canning using this excellent, searchable, and exhaustively useful resource. You can tell the way it's worded, it really just some elderly woman sharing her life's experince:
2 more of the top 3 · 16 posts in this stretch
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Did you put those ingredients in a food processor to smooth blend it? Technically you’ve made processed food.
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Uhh... what you made is a processed food. By blending the mustard seeds, you have processed it. If you want to stay away from processed foods you can always try swallowing the mustard seeds whole like pills!
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Commenters ask for the recipe and express surprise it's makeable at home
Several users request the recipe directly or say they had never considered making Dijon mustard themselves.
“ive never even considered making it myself. 🤯 now im like the other comments asking for the info. 😅…”
— halfrikanwchees.bsky.social -
‘Tis canning season. Crabapple Sauce from my neighbour’s tree. Pinch of cloves, more cinnamon, and vanilla. The deep red is natural. Feeling fiercely patriotic 🇨🇦 these days. Victory gardening.
2 more of the top 3 · 11 posts in this stretch
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do you have a recipe that you'd be willing to share? 😇
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These things are always a Google search away
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qandrew posts his perfected homemade Dijon mustard recipe
Andrew Clark describes his recipe (Canadian mustard seeds, more garlic, more white wine, less water, longer blend) and says he is avoiding processed foods by knowing every ingredient.
“So much tastier than store bought and I know every ingredient that has gone into it. Staying away from processed foods.”
— qandrew.bsky.social -
I have perfected my Dijon mustard recipe. Canadian mustard seeds, more garlic, more white wine, less water and a longer smooth blend. So much tastier than store bought and I know every ingredient that has gone into it. Staying away from processed foods.
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What people are saying 10 voices from 1 site · best of 94 · verbatim
- Will qandrew actually share the full written mustard recipe that several commenters requested?
- Sep 19
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So cool! I started making mayonnaise and champagne vinegar because it’s so much better. Never thought of Dijon mustard! Definitely gonna give it a try.
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I’ve been pickling jalapeños I’ve grown in my Bangkok garden as well! Delicious.
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I’ve been canning all lot this year. Pickled jalapeños & onions, and salsa made with veggies from my garden, apples I harvested from a neighbour’s tree, and I pressure canned some potatoes when I got an awesome sale. My neighbour is giving me pears, so I need to figure out what to do with them. 🇨🇦
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Yes! But difficult to find and order from Southeast Asia. Brought some back from last trip to Montreal and recently ordered a kilo online. Pricy. South Asian yellow mustard seeds don’t work as well.
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my grandmother refused to every eat from a can or eat in a restaurant. Made everything from scratch (and she was an amazing cook) (she lived to 104)
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wow! i have taken to making our tartar sauce, but never dawned on me to make my own dijon mustard! kudos to you!
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Yeah, this is exactly what processing is. All that’s done in a factory is exactly what they describe but in bigger batches. I can understand if you want organically-produced ingredients, reduce artificial preservatives/flavourings, but machines cutting/blending/mixing/cooking changes nothing.
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My experience with selling things I made, was it stopped being fun as soon as I started selling it, so I stopped doing that. Now I just give it away to friends and family, but that’s just me.
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One of my favorite reasons cooking all our meals, I know what’s in it
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When I’ve made my own mustard, I’ve not had to think about preservatives. It stays in the fridge and finishes quickly. I use vinegar instead of white wine.