Honey Mustard-canning recipe

Total Time
Prep 5 mins
Cook 20 mins

You can make this in a pinch or give as a gift. Use the dry mustard of your choice.


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


Most Helpful

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.

kellykins62 October 28, 2012

Excellent results. Pre cooking the mustard before canning cooks the eggs and makes them safe for canning.

mtviolet January 11, 2008

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.

firefly1245 May 04, 2012

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