Honey Mustard-canning recipe
photo by Ladymedic
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
2 half pints
ingredients
- 3⁄4 cup mustard powder
- 1⁄3 cup honey
- 1 cup cider vinegar
- 3 whole eggs, slightly beaten
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
-
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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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois