3 years ago

532

#canning #mustard #homemademustard

For all of you condiment lovers, this is a must have for your home canned pantry. So worth the effort.

2 c. chopped onion
2 c. dry white wine, I used Pinot Grigio
1 c. white wine vinegar
1 t. salt
6 garlic cloves, chopped
peppercorns
1 rosemary sprig or dried rosemary
1 c. yellow mustard seed
1/3 c. dry mustard
2 2/3 c. water

Ladle hot mustard into a hot 4 oz. jar leaving 1/4” headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.

Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes

Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.

This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.

Recipe Source: All New Ball Book of Canning and Preserving

Teespring Store: https://teespring.com/stores/carol-thrifty-chic-housewife

Recommended products I use:
As an Amazon Associate I earn from qualifying purchases. If you purchase through links on this post, I make a small commission at no additional cost to you. All proceeds will be used to support my channel.

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