Honey Mustard-canning recipe

"You can make this in a pinch or give as a gift. Use the dry mustard of your choice."
 
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photo by Ladymedic photo by Ladymedic
photo by Ladymedic
Ready In:
25mins
Ingredients:
4
Yields:
2 half pints
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ingredients

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directions

  • In the top of a double boiler over simmering water combine all the ingredients, stirring until smooth and well combined.
  • Continue to cook for 10 minutes or until thick and smooth.
  • Pour into clean, hot sterile jars and seal.
  • Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.

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Reviews

  1. This recipe is open to botulism even if the eggs are cooked. It seems that pressure canning is in order; if there isn't enough acid base, it is not safe for consumption with a boiling water bath. The recipe sounds delicious, but I would use it as a refrigerated item to be safe.
     
  2. Excellent results. Pre cooking the mustard before canning cooks the eggs and makes them safe for canning.
     
  3. Lucy22 is 100% correct this recipe is UNSAFE. You cannot can low acid food in a water bath canner. You're gonna kills someone. Eggs are a low acid food thatreally shouldn't be canned, but if you insist, the only way is Pressure Canner.
     
  4. Very good and easy to make. I did double the recipe.
     
  5. This recipe is actually quite high in acidic content, and therefore safe for water bath canning when done so properly. The cider vinegar called for in this recipe will raise the acidic content of the overall dish to a level acceptable for water bath canning. Just be certain to use store purchased vinegar, nit homemade, as the acidic content of homemade vinegar can vary and sometimes fall outside the range needed fir use in water bath canning.
     
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