Today I canned mustard. Or to be more accurate, I RE-canned mustard.
If you remember, I like to buy things in bulk whenever possible. That includes condiments. Trouble is, I don't like big honkin' containers of condiments taking up refrigerator space. So whenever possible, I re-can things into smaller jars.
Last year I tried this with mustard and it was such a success that I knew I would do it again. We just finished up the last of the re-canned mustard yesterday, so today I canned three large jugs of mustard.
Three jugs at 105 ounces of mustard each equals 315 ounces, divided by 16 ounces (for a pint jar) equals a bit under 20 pints of mustard. So I washed 20 pint jars.
Last year when I heated the mustard up in a pot, the very bottom layer got burned despite my stirring. The burned taste carried over into the canned mustard. It wasn't bad, but it was there, so this time I used a double-boiler system to avoid burning the mustard.
Filling clean jars with hot mustard.
Twenty pints, just as I calced.
Naturally I used my beloved Tattler reusable canning lids.
Into the canner. Mustard is acidic enough that it can be water-bath canned.
I only have room on my stove for two oversized pots which held a total of 16 jars, so four jars had to go into the canner during a second round. (I managed to break one of the jars, so I ended up with 19 finished pints.)
The mustard is processed for 20 minutes at a rolling boil.
I find this to be a very economical alternative to buying the little bottles of mustard bought at the grocery store. Of course it helps to have lids and jars already in stock!