Condiments are a big seller in North America. In 2017 mustard alone raked in 432.9 Million US dollars. As a chef, I have made many condiments for same day eating, but never for storage.
It wasn’t until I learned how to can that I realized that many of the condiments we buy at the store regularly can be safely canned at home. My mind was BLOWN! After all, that is where it all came from right? Companies like Heinz est 1879 – actually had to convince mass population of homemakers to buy canned ketchup and mustards rather then make it themselves at home. Sitting on a grocery shelf it seems so daunting and complicated to make, something one might need talent for. That is a mindset we need to change. We can do it!
For I assure you: If you have faith the size of a mustard seed, you will tell this mountain, ‘Move from here to there,’ and it will move. Nothing will be impossible for you.”Matt 17:20
It is super simple to make- takes less then half an hour and once on your pantry shelf you have it for sandwiches, salad dressings and even things like potato salad. What is more you have the satisfaction of knowing you made it.
Honey Dijon Mustard -Canned 2 x 125 ml jars
This recipe came from a an Australian site – called food preserving .org This recipe has up-to date preserving guidelines is safe. But always research and check any recipe you find. There are vast amount of extension offices in the US and many even have there own safely tested recipes posted online for home canners.
2 teaspoons minced garlic
1/2 cup dry white wine (
1/2 cup chopped onion
1/4 cup apple cider vinegar
1/4 cup honey (pasteurized)
1/2 cup mustard powder
1 teaspoon kosher salt
Prepare jars by covering in water and boiling for 10 minutes.
Infuse wine with onion and garlic. Pour wine into a small saucepan, adding onion and garlic. Bring to a boil, simmer for 2 minutes then turn the heat off and leave to cool completely. Once cool, drain through a sieve, reserving infused wine and discarding vegetables.
Whisk ingredients together in pan.Measure ingredients into a pot, whisking well to combine.
Heat until thick.Heat pot on the stovetop over medium heat until thick, ( you want thick but pourable gravy consistency) this can take a few minutes or longer if you are doing larger batches.
Prepare lids.While you are thickening the mustard, place the lids into a bowl of boiled water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the mustard and then fill the jars, removing the lids from the hot water when you are ready to place them onto the jars to seal.
Ladle hot mustard into hot jars.Immediately spoon hot mustard into hot jars, leaving a 1/4 inch (0.5cm) headspace. Wipe rims and seal.
Boiling water bath processing.
Process in boiling water canner for 15 minutes. Start your timer when the water returns to a full boil. Remove jars from water & place onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jars should not flex up or down when pressed, if jars have not sealed refrigerate immediately or reprocess.