Processing: Boiling Water Canner
15 minutesA delicious medium heat mustard ready to squeeze onto hot dogs, meat pies or add into your next sandwich!
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Ingredients
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| White vinegar | 3/4 cup |
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| Mustard powder |
1/2 cup |
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| Garlic powder |
1/2 teaspoon |
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| Salt | 1 teaspoon |
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| Turmeric | 1 teaspoon |
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| Paprika (optional) | 1/4 teaspoon |
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Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make mustard.
Whisk all ingredients together in a pan. Heat on medium (gentle boil) until thickened to your liking.
Whisk all ingredients together in a pan. Heat on medium (gentle boil) until thickened to your liking.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle mustard into hot jars.
Pack mustard into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and wipe rims clean with damp paper towel and seal.
Process jars in boiling water for 15 minutes.
Process jars in a boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing 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. Jar lids should not flex up or down when pressed.