|Two pints of mustard to supply us for a while and eight half-pints to share!|
Now that we know how yummy our Homemade Dark Beer Mustard is, I wanted to can a big batch of it to share. I quadrupled the original recipe, to make 12 cups of mustard, plenty for our use and sharing with family and friends.
Canning high-acid food like mustard is easy using the waterbath canning method. Ball's website, FreshPreserving.com, provides all the info you need about the equipment and procedure. Here's a quick link to their simple step-by-step instructions for waterbath canning.
There are several steps, but none of them difficult. The hardest part is waiting 3 to 4 weeks for the mustard to be ready to eat! Just familiarize yourself with the instructions, get your supplies together, and set aside a morning or afternoon to cook and can.
|Filled jars, waiting to be lidded and processed.|