Can I Eat It: Canning
October 2, 2023 6:53 AM Subscribe
I made my annual batch of mustard. The recipe doesn't call for processing it but I do so anyway, in a stove top canning pot. Two questions!
First question, does canning mustard make any difference, good or bad, if the recipe is not specifically designed for canning?
This time, I didn't tighten the rings tight enough on the first batch and/or might have overfilled the jars. This brings us to the second question. One jar leaked some (from the lid) into the bath water and didn't seal. The other 6 jars sealed. But I can see mustard on the inside of the rings of those 6 jars, meaning there was some overflow or leaking from them as well. I think that if any mustard came out I should assume canning pot water got in. The canning pot is cleanish but not clean enough that I would want to drink from it.
I'm not willing to potentially make my mustard eating friends and family sick. Should I toss the mustard that sealed but had some time in the pot with a lifted lid?
First question, does canning mustard make any difference, good or bad, if the recipe is not specifically designed for canning?
This time, I didn't tighten the rings tight enough on the first batch and/or might have overfilled the jars. This brings us to the second question. One jar leaked some (from the lid) into the bath water and didn't seal. The other 6 jars sealed. But I can see mustard on the inside of the rings of those 6 jars, meaning there was some overflow or leaking from them as well. I think that if any mustard came out I should assume canning pot water got in. The canning pot is cleanish but not clean enough that I would want to drink from it.
I'm not willing to potentially make my mustard eating friends and family sick. Should I toss the mustard that sealed but had some time in the pot with a lifted lid?
Canning isn’t recommended as a safe measure because mustard is thick. Canning is best for items that have clearer liquid, like broth or water. But, if you heat it long enough it shouldn’t be a problem. To be safer, go for 90 minutes at 10 psi.
posted by waving at 7:45 AM on October 2, 2023 [2 favorites]
posted by waving at 7:45 AM on October 2, 2023 [2 favorites]
Whenever I've made mustard I just freeze it, and that seems to work fine.
posted by sevenless at 8:07 AM on October 2, 2023
posted by sevenless at 8:07 AM on October 2, 2023
Best answer: Ball has a mustard recipe for water bath canning, so it's certainly done - the acidity in mustard is high enough for water bath canning so no issue there either.
It's also normal for some of the material that you're canning to come out - this can happen sometimes in the water bath canning process, where it is sucking air out from the jars and making them airtight. This process is called siphoning.
Therefore: enjoy your mustard and serve it to your friends and family with a clear conscience. Tighten your lids a little better next time, finger tight but don't put your arm muscles into it.
posted by urbanlenny at 1:19 PM on October 2, 2023
It's also normal for some of the material that you're canning to come out - this can happen sometimes in the water bath canning process, where it is sucking air out from the jars and making them airtight. This process is called siphoning.
Therefore: enjoy your mustard and serve it to your friends and family with a clear conscience. Tighten your lids a little better next time, finger tight but don't put your arm muscles into it.
posted by urbanlenny at 1:19 PM on October 2, 2023
Response by poster: Thank you urbanlenny! I didn't know anything about siphoning, this is great information. Thanks for the links as well. Woohoo!
posted by happy_cat at 4:17 PM on October 2, 2023
posted by happy_cat at 4:17 PM on October 2, 2023
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I can't speak to the canning bit because I have zero experience and have never heard of anyone home canning mustard.
posted by mmascolino at 7:34 AM on October 2, 2023