Does anyone have anecdotes, experience or advice regarding home-canning home-made mustard or barbecue sauce?
Following up on this question
, I'm pursuing some mustard-making experiments to great success. This produces a lot more mustard than I can consume, and that even my friends can keep up with. Freshly made mustard seems to keep about a month, according to most recipes, and I'd like to can (in a pressure cooker, hot water bath, or pressure canner) it in order to preserve it for future use rather than waste it. My wife is starting a small baked-goods catering business, so the idea of getting the hang of canning small-run home-made mustards is something that appeals to me long-term as well (i.e. I'm interested in canning
, not in suggestions like "freeze it!" or "bury it in a cave!")
There seems to be zero information about canning this condiment online, though. This Ask MeFi thread
is about as good as anything I've found, and still doesn't really address mustard directly. Has anyone done it?
If I can't find any tested recipes online, am I best just to buy some pH strips and make educated guesses based on acidity?
Information about barbecue sauce -- the long-term goal of this mustard-making experiment -- would also be welcome.
I am a total canning newbie -- made some apple butter about five years ago in a hot-water bath, and that's it. Thanks!