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Honey Mustard-canning recipe

Honey Mustard-canning recipe created by Ladymedic

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

Ready In:
25mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Diana Adcock
Contributor
@Diana Adcock
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"You can make this in a pinch or give as a gift. Use the dry mustard of your choice."
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  1. annie1992_11300709
    I also think this recipe is a disaster, waiting to happen. Food safety rules prohibit the canning of eggs in most cases and cooking them in advance doesn't make it safe. The single approved and tested safe recipe I know of that uses eggs is lemon curd, the eggs are cooked then too, but you can only store it 3 months after canning. Then you have the density issue. Pressure canning might help this, but I just don't think it's something meant for canning. Zero stars as a canning recipe, although I'd make it and keep it for immediate consumption.
    Reply
  2. Suzy R.
    Honey is a natural botulism deterrent as is the 5% vinegar. The eggs are cooked sufficiently for the recipe. The trick is to utilize the mustard in 3-6 months. Thinks about the high acid curd recipes, such as lemon curd. Because of the high acid from the lemon, both the eggs and butter are safely canned for shorter amounts of time. Oranges however, are lower in acid and must be kept in a frig unless they are blood oranges.
    Reply
  3. Felicia R.
    Dramatic reviews! Anyone who knows anything about these ingredients knows that mustard and honey are both highly anti-bacterial and vinegar makes this a powerhouse combination. I made it without fear of anything being able to survive the atmosphere. I used a combination of brown and yellow mustard to give it an extra kick. It was amazing. Tangy and Sweet and Creamy!
    Reply
  4. Cynthia H.
    This recipe is not canning fade and should be removed before someone is sickened
    Reply
  5. Peak003
    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.
    Reply
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