I like to buy certain items in bulk (primarily mustard, pizza sauce, and salsa) and then re-can them. This allows me to take advantage of the lower per-unit cost without letting the food going to waste because the containers are so big.
Last week it was time to re-can more mustard. I started with three large jugs.
First thing to do is heat it up in order to hot-pack it. I use two big pots nested together and make a double-boiler out of them. I do this because the first time I heated up a lot of mustard to re-can, it burned a bit on the bottom and gave the whole batch a slightly burned taste. A double-boiler arrangement eliminates that problem.
Once it's hot, I ladle it into jars.
By scraping everything out...
...I was able to fill nineteen pints jars from those three large jugs.
Wiping the rims.
Because mustard is acidic and has no other low-acid ingredients, it can be canned in a water bath. Here I was able to fit 17 out of the 19 jars into two pots. At a rolling boil, pints are processed for 20 minutes.
Here are the two jars left over, being processed. Notice how I don't bother removing the tape (identifying the former contents) from the lids I re-used from other canning projects. I'll do that later.
Finished. Now I'll let the jars cool before removing the rings, checking the seal, labeling, and storing.