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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.
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.
Excellent results. Pre cooking the mustard before canning cooks the eggs and makes them safe for canning.
This worked out so easily. I like the idea of having little jars of things to give away to company or for special occasions. I got 5 quarter pint jars out of this recipe as then I have five gifts instead of two and it seemed to me smaller was fine as mustard has such strong flavor. Thanks for the recipe. Update: I had a roast of ham and made sandwiches that I served with this mustard. The taste was devine and not many people guessed it was homemade!
This is unsafe to can with eggs in it. You can get botulism from it.
Very good and easy to make. I did double the recipe.
This recipe is not canning fade and should be removed before someone is sickened
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.
The eggs are cooked during the process and then further cooked through the water bath. I gave this four stars because I found it a little overpowering, I know, I know it's mustard. I doubled the recipe and then doubled the honey (1 1/3 cups,we have a little sweeter taste buds I guess) I found it to be a little runny (cause of the extra honey) so I thickened it with a little flour mixture (1 tbsp flour + 1 tbsp cold water to avoid lumps). Overall it turned out good and even with the added changes it was very easy to make. I got 2 1/2 pints (mostly because of all my additions) I will use every drop I'm sure.
By processing in a boiling water canner for 10 minutes, it seems as though the egg would be cooked.