Original post here.
We’re still eating this mustard, much better than anything in the store. The only issue is that I’m not always able to make up a new batch RIGHT as the last one goes off. And sometimes when I can, we don’t need it right away. We’re not huge mustard eaters, just like to have it in the house for occasional use.
So I did some poking around and discovered that the Ball Book of Canning discusses canning mustard. A look at their recipe, and mine has as much or more vinegar.
So last fall I canned up several 1/4 pint jars of mustard. It worked perfectly except that I didn’t boil it down to the right consistency. Not the end of the world, and easy enough to fix once you open it, but still annoying.
So today I jarred up another batch, and remembered to be sure to boil it down far enough. For those of you thinking about doing this yourself, multiplying the original recipe by 2, boiled down to the right consistency (which I did on the stove as its easier to keep an eye on), makes exactly 6 1/4pint jars.