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Basic Whole Grain Mustard

This recipe is a waterbath method recipe

1) The night before, mix everything in a mason jar with a lid.  Let soak overnight or up to 24 hours.

For a 3 cup yield:
1 1/2 cups apple cider vinegar
1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
2/3 cup water
2 tsp canning salt

The darker the seed, the hotter the mustard and we like mild, so I only used yellow mustard seeds.
Recipe can be halved or doubled safely.
The next morning . . .

2) Put a large pot of water on to boil - this pot is for the waterbath so make sure the pot is deep enough to cover your jars by 1" or more.  When the water is boiling, turn down to low simmer.  Carefully add the empty jars to the water to heat them.  When you are ready to pack the jars, remove them and place the empty jars on a cookie sheet or pan to catch any overflow.

3) Put all ingredients in a blender.  Blend until thickened.

4) Put yet another small pot of water on to boil as well -- when boiling, turn off, add seals, cover and set aside.
Do Not boil the seals - just heat them (modern seals should not be boiled)
5) Move the thickened mustard to a small pot and bring to very low simmer.  Keep at low simmer to maintain heat.

6) Remove empty jars from hot water bath and place on a sheet tray (to catch any drips).  Fill the jars with mustard, leaving 1/2" headspace.  Debubble.  With a clean paper towel carefully clean the rims and just inside the neck.  Add seals (lids) and rings - only screwing the rings on finger-tight.

6) If the large pot of water is boiling, temporarily lower temperature to low simmer (too hot may crack a jar).
Place the filled jars in the water.  When all jars are in the pot, the water should cover the jars at least 1".  If necessary, add more hot water from the extra pot.  Bring water back to boil.

It is always a guess as to how much water you need to have in the pot - too little and you cool the water down when you add more
- too much and it goes over the top - NOT an option!
Here's my trick:
I fill the big pot slightly less than half way and start heating.
Then I fill another fairly large regular cooking pot with water and start that heating, too.  Hot water from this 2nd pot will be added to the larger pot as necessary after I have the jars in the water and if I need more to cover the necessary 1".

Process jars at full boil for recommended times based on your altitude.

Process Times for WaterBath Canning of Pineapple
Jar Size 0 - 1,000 ft
1,001 - 3,000 ft
3,001 - 6,000 ft Above 6,000 ft
Half Pints / Pints
10 minutes
15 minutes
20 minutes 25 minutes
Quarts Not Recommended

If you are new to canning - or just want to see how I do it - check out my Personal Canning Routine

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After Canning (and Dehydrating) Recipes
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