Jaime: Thank you SO MUCH for how thorough you are in these videos! I know some of the details must seem pretty intuitive for someone who has been canning for a while, but for someone who's not experienced it's SO appreciated that you break down all the details so well. Just wanted to let you know that all that extra effort is really appreciated!
Made this awhile back and it was a hit! Gave about 10 pints away and everyone wants more, so doing it again, thank you for a real life example of how to make and can! It’s awesome!!!
That, and likely a caution to avoid a lawsuit. The more likely the marketing scheme. That was my first thought when I saw another prepper say the same thing about only using the lids once.
Great video! I always forget that foods other than fruits and vegetables can be canned. I was raised with just the summer garden picks being canned (plus salsa, jams, etc.) - the basics. I forget how many things can be made at home and canned!
Right before Thanksgiving, I canned some cranberry mustard, using a Ball recipe. It turned out so delicious that I’m planning to try making some other kinds of mustard. Everyone loved the cranberry mustard, and it’s wonderful on ham sandwiches. Thanks for your video.
One recipe I've seen suggests equal parts - mustard seed/water/apple cider vinegar. Soak the seeds for two days, drain liquid, then grind in food processor, adding back liquid slowly to desired thickness. Looking forward to giving this a try.
This looks so wonderful! I love your recipe at the end. I have 4 boys that I homeschool as well as running our homestead and a small business so quick and easy canning recipes are the BEST!
Just a tip - you can "erase" permanent maker with rubbing alcohol. I also reuse lids and find it easier to write on a full lid. Love your step by step instructions and the mustard looks yummy.
You need to pour the alcohol on the lid, let sit for a few seconds and then wipe. I tried just wiping with it and it did not work so well....hope this helps.
Instead of crossing out your lids you can use dry erase marker.. color over the permanent with any dry erase marker and wipe away for a new clean lid top ... some may need to be washed away but you can wash off dry erase vs permanent ... hope this helps when you rename and re use lids!
I made this (1st recipe) last year from seeds and rosemary that I grew and wine that I made from fruit in my yard. It turned out so good that I went through the whole batch myself in just a few months. It is mustard harvesting time again and I am going to make an extra large batch of both recipes this time. I’ll use my persimmon vinegar for the 2nd recipe since it is hard for me to grow apples where I live.
Wow, that's quite an achievement to grow/produce all that yourself, good for you! I am sure using the persimmon vinegar will provide an interesting flavor profile.
Gonne try yours with all homemade goodies. Have to find out how to grow musterdseeds first. Musterd mixed with sweet soysauce in the right amounts maks the best marinade ever. So I use musterd quite a lot.
wow talk about ORIGINAL ! I have never even thought about canning mustard, but since mustard seeds have so much selenium I am very interested in doing this! I ate lots of condiments as a kid, not so much anymore, but really it's a time-tested topping and I should start putting mustard in everything meaty or savory. The ketchup/mustard combo is uniquely an American flavoring, we don't see it as much anymore and it should come back. From meat loaf to hamburgers to hot dish, it's SO GOOD. Also, mustard has a pretty long shelf life, so I'm kinda excited to make myself a few pints. Bring on the roast beef and hamburgers
A little tip for you...if you spray a little rubbing alcohol on the writing on the lids and let it sit for a few seconds it will wipe right off in most cases. However, this will not work if you have canned the lids with the writing on them. Great video...I make mine a little between the 2 recipes you gave. Delicious...
I’m probably going to try them both. Thank you for being there. You make things seem so simple! Hope your baby gets well! We are looking and praying about moving from this rent house to our own place to be sustainable. Help us pray and if you have any tips please let us know. 💙
Little more headspace may help prevent jar leakage. In waterbath canning the jars should be covered with at least 2 inches of water. Very nice video, first one seen that mentioned the storage time. Thanks!
I have been making mustards for 30 years. I have never canned any mustard in my life! I heat the mustard up until it's quite hot I also use boiling water to sterilize the jars and lids and when you do it this way it will pop and you will know it is properly canned without a water bath or anything else. I can my tomatoes and tomato sauce are the same way you can really can anyting the same way you get them hot you get your lids and jars sterilized and put them on. I know you do have to wait for the seeds to soak up some of the liquid and become puffier. I also wait two weeks before I even taste it because in the beginning it just doesn't taste like Dijon mustard. Those who make mustard like I do wait the two weeks put them in a cool dark place and then taste it! :-)
Thanks for clearing the cost factor, I had been wondering 😉 I may just start with the simpler recipe, some day, our mustard consumption is on the low side and we love a locally made horseradish kind. But it is always good to know how to make it at home!!
Niiiiice!! I was planning to make my own ketchup this year & this would have went nicely with that, but mother nature decided that we needed 4 straight weeks of rain & my tomatoes are on life support! But, i am def going to make this...the cheap one. thanks guys!
OMG u have soooo much energy. Maybe my next life will be homesteading😉 till then I will just plod along and do what I can. Love your videos and your recipes. Thank you for the inspiration
Good morning, I'm going to give this a try on the weekend. You have been a great help to me especially getting over my fear of canning. Great job. God Bless
Love these kinds of videos! Would love to see more canning recipe videos with multiple options from the book and your own. I would actually like to try and make both! Thanks for sharing :)
Jaimie, thank you so much for this recipe. I happen to love dijon mustard and never thought of doing it myself. You always have great ideas and recipes. Have a great day!!-----Tressa Daigle
Self sustaining recipe for me all the way! It'll be free for me to make this because I make my own apple cider vinegar and grow mustard. I agree with others we want more canning vids 😍👍🏻
If you want to clean off old markings on your lids, just use rubbing alcohol on a paper towel and it comes off lickety split....Heidi from Rain Country does that 🤗 I’ve done it to!
Great video. It was interesting to me when I learned that "freshness dating" on canned goods is determined by the Department of Commerce and not the Food and Drug Administration. That implies the dates are more about selling than keeping people healthy. Canned goods nearly a hundred years old (recovered from a failed Perry expedition to the North Pole) were tested and found to be safe to eat although some flavor, color, and nutritional value was slightly reduced.
Ahh. Such good points to make Tyler. Often the date is printed "Sell by..." and can safely be consumed even afterwards. Always best to assume companies are looking out for their own interests, rather than the consumers. It is up to us, as purchasers to decide what to buy and eat... which has become rather tricky. I think best to make homemade recipes. such as Jaime's Dijon, with brands which keep ingredients true and untainted.
New subscriber here; I used to be afraid of canning, but even the 'official' recipe sounds pretty easy, so I'm going to try it! I love that you can make your own apple cider vinegar too - I'm a city girl, so don't have pigs to feed peels to, and cider vinegar is a great option. Gonna try that too - thanks so much for this great video! Really looking forward to making more of my own stuff, and learning from you!
ACV is pretty simple, but it doesn't taste the same as Braggs. I will likely do a video on it this fall during apple season. Stay tuned and let us know if you try canning mustard!
I'll have to try it and see what the flavour's like, but haven't had Bragg's version of ACV so can't compare. Looking forward to that video too; I love the visual to go with the instructions, as it makes it so much easier to follow. I shall, and I will, though it may well be the simpler version first. ;)
Good day! Iam trying both of these recipies! So excited to see how they turn out. I did peel both the onion and garlic because I do eat it! Yummy and good for you!
I'd like to try both recipes. I like Dijon, but my family prefers the yellow variety. Maybe towards the holiday, I will try this and give a few away. Even canned, it would be likely to spoil around my place. Though, I often use it in marinades, and they don't know. Shhh! ;)
I like to add a tsp or so to Italian dressings/vinaigrettes. Adds a nice flavor (I usually sneak in some flax oil as well for Omegas and my family doesn't know it either lol)
i would rather try the first dijon mustard with the pinot and white wine vinegar in it. i think i'd rather go with the yellow mustard seeds too. Gr8 video, ty. Your videos are my new reality TV.
Your home-done recipe would be perfectly "safe" if you test your vinegar's ph. If it is at 5 or 6 you are good to go! 6 is cleaning strength 😁. Great video thanks a bunch.
I've been looking for a mustard recipe/video. Thank you. It scares me reusing seals but your the pro. But I will try the expensive recipe to give as gifts but I will make the cheap recipe for us at home, haha. I'm cheap.
Hey Jaime, In the video you say that you reuse the lids. Do you have a good success ratio with that? If once in awhile you don't get a good seal, no biggie. Very nice video. You've earned a like and a subscriber. Thanks, Evan
Hi i have watched a couple of videos where you have reused a lid can i ask how you take them off without damaging them. I am in Australia so this is not very common for us i have been canning for a few years but i make a mess of my lids plus waste a heap of product trying to get them off. cheers
The Mr Clean magic eraser works also. I keep track of my does milk production on the side of the 1/2 gallon jars (to record later) comes off easy-peasy.
Nice ! Good work! Do You use mustard from your farm ? I work for John Deere and I always scoop some mustard from my customers while on service call. From 2022 i have three big zip lock bags from three different fields maybe 30 miles apart .
Hi, I will probably try both for comparison (quite a few will be gifted). I will be interested on your ACV video when you do it, but, you say to make sure it is only 5% acidity. How do you test for that?.
With the acidity and alcohol, have you tried cold-pack after food processing instead of adding the additional step of hot-pack? I like the idea of the flavor complexity of the Ball recipe, but it just seems like a huge whack of work for the amount made. Love those 4oz jars, though. I use them for all my condiment making. They are so perfect for that.
+Spyglass Fibercraft It really wasn't that much work, but certainly more then the 2nd recipe. I like simple 😉. I haven't tried cold packing, it may not heat up enough in 10 min in the canner if you do that.
For more CANNING and PRESERVING recipes, check out our playlist: goo.gl/rWKCNF We are adding more all the time!
Jaime: Thank you SO MUCH for how thorough you are in these videos! I know some of the details must seem pretty intuitive for someone who has been canning for a while, but for someone who's not experienced it's SO appreciated that you break down all the details so well. Just wanted to let you know that all that extra effort is really appreciated!
+Curtlyn Kramer - Thank you! That's encouraging. ❤️
Made this awhile back and it was a hit! Gave about 10 pints away and everyone wants more, so doing it again, thank you for a real life example of how to make and can! It’s awesome!!!
Also, it’s great to mix in a
sauce for hot wings
I got a real deal on Gallon of guldens must. Can I can it in smaller jars using this method.
My family has been canning for as long as I can remember and we've always re-used the lids. Never once, have we had a problem.
Us either! Another marketing scheme to get people to buy more
That, and likely a caution to avoid a lawsuit. The more likely the marketing scheme. That was my first thought when I saw another prepper say the same thing about only using the lids once.
Great video! I always forget that foods other than fruits and vegetables can be canned. I was raised with just the summer garden picks being canned (plus salsa, jams, etc.) - the basics. I forget how many things can be made at home and canned!
I cannot get enough of your videos, so informative, clear and precise instructions !!!!
Great video! Love your canning videos. You have the best on the inter webs, no question! Peace ~Lisa
Right before Thanksgiving, I canned some cranberry mustard, using a Ball recipe. It turned out so delicious that I’m planning to try making some other kinds of mustard. Everyone loved the cranberry mustard, and it’s wonderful on ham sandwiches. Thanks for your video.
This recipe is years old and still my favorite. Thanks, Jamie.
One recipe I've seen suggests equal parts - mustard seed/water/apple cider vinegar. Soak the seeds for two days, drain liquid, then grind in food processor, adding back liquid slowly to desired thickness. Looking forward to giving this a try.
This looks so wonderful! I love your recipe at the end. I have 4 boys that I homeschool as well as running our homestead and a small business so quick and easy canning recipes are the BEST!
They are! So quick to throw meals together :0)
Just a tip - you can "erase" permanent maker with rubbing alcohol. I also reuse lids and find it easier to write on a full lid. Love your step by step instructions and the mustard looks yummy.
It's funny you mentioned that, I used to keep a bottle by the stove for that reason, but it almost never worked! Super ink I guess?
You need to pour the alcohol on the lid, let sit for a few seconds and then wipe. I tried just wiping with it and it did not work so well....hope this helps.
So that is the secret?! Thanks!
I never thought about making my own mustard. I'll have to look into this some time. Thanks for another great video.
Instead of crossing out your lids you can use dry erase marker.. color over the permanent with any dry erase marker and wipe away for a new clean lid top ... some may need to be washed away but you can wash off dry erase vs permanent ... hope this helps when you rename and re use lids!
I made this (1st recipe) last year from seeds and rosemary that I grew and wine that I made from fruit in my yard. It turned out so good that I went through the whole batch myself in just a few months.
It is mustard harvesting time again and I am going to make an extra large batch of both recipes this time. I’ll use my persimmon vinegar for the 2nd recipe since it is hard for me to grow apples where I live.
Wow, that's quite an achievement to grow/produce all that yourself, good for you! I am sure using the persimmon vinegar will provide an interesting flavor profile.
Gonne try yours with all homemade goodies. Have to find out how to grow musterdseeds first.
Musterd mixed with sweet soysauce in the right amounts maks the best marinade ever. So I use musterd quite a lot.
wow talk about ORIGINAL ! I have never even thought about canning mustard, but since mustard seeds have so much selenium I am very interested in doing this! I ate lots of condiments as a kid, not so much anymore, but really it's a time-tested topping and I should start putting mustard in everything meaty or savory. The ketchup/mustard combo is uniquely an American flavoring, we don't see it as much anymore and it should come back. From meat loaf to hamburgers to hot dish, it's SO GOOD. Also, mustard has a pretty long shelf life, so I'm kinda excited to make myself a few pints. Bring on the roast beef and hamburgers
A little tip for you...if you spray a little rubbing alcohol on the writing on the lids and let it sit for a few seconds it will wipe right off in most cases. However, this will not work if you have canned the lids with the writing on them. Great video...I make mine a little between the 2 recipes you gave. Delicious...
+Ann OToole Ahh...so that is why the alcohol didn't work for me! Glad you enjoyed the recipes
This is a great alternative to those trying to remove sugar from their diet. All condiments have sugar added to them.
I’m going to try both mustards. Nothing is better than homemade! Thanks for the inspiring video
I'm loving the new video schedule! Thank you for teaching me!
You are very welcome!
Great Video your a good teacher. Thank you for taking the time to make this. Going to watch canning 101.
Self-sustainable recipe is the one we are going to try! Thanks for sharing!!
I love your recipes. I’m lucky enough that everything here is cheap enough to be cost effective
Man. You do it all, and do it all so well! Love your videos, thank you for sharing your wealth of knowledge with us.
Thanks Jamie! I have never canned mustard! Canning is so fulfilling- going to try both.
you make such great quality videos! i loooove your The Dirt videos! thank you for sharing! God bless! 👋
I’m probably going to try them both. Thank you for being there. You make things seem so simple! Hope your baby gets well! We are looking and praying about moving from this rent house to our own place to be sustainable. Help us pray and if you have any tips please let us know. 💙
Little more headspace may help prevent jar leakage. In waterbath canning the jars should be covered with at least 2 inches of water. Very nice video, first one seen that mentioned the storage time. Thanks!
Thanks Jamie, I think I'll try the simpler recipe, it looks like a keeper.
Would definitely choose the 2nd recipe. Awesome tutorial.
The 2nd one is excellent :0)
I LOVE MUSTARD!! I'd like to try making both!! Thank you for showing me how!!
They are both very good!
Thanks for the video and recipes. I'm going to give both recipes a try! Thank you again! More videos please.
Great information! My tip, you can remove Sharpie from lids with rubbing alcohol. 👍
I have been making mustards for 30 years. I have never canned any mustard in my life! I heat the mustard up until it's quite hot I also use boiling water to sterilize the jars and lids and when you do it this way it will pop and you will know it is properly canned without a water bath or anything else. I can my tomatoes and tomato sauce are the same way you can really can anyting the same way you get them hot you get your lids and jars sterilized and put them on. I know you do have to wait for the seeds to soak up some of the liquid and become puffier. I also wait two weeks before I even taste it because in the beginning it just doesn't taste like Dijon mustard. Those who make mustard like I do wait the two weeks put them in a cool dark place and then taste it! :-)
Thanks for clearing the cost factor, I had been wondering 😉 I may just start with the simpler recipe, some day, our mustard consumption is on the low side and we love a locally made horseradish kind. But it is always good to know how to make it at home!!
Nice! Nothing like homemade mustard or anything for that matter. Try cranberry mustard during the holidays...yumm on turkey or ham!
Sounds like a turkey day game changer!
I think I'll try the second video. I'm not a mustard eater, but my husband is, and I just may like this recipe! thanks for sharing
Love this video! So glad you did this one. I didn't know I could can mustard. I will have to make it. Thanks!
I meant to mention before. If you use a sharpie to write on your lids, you can remove it with rubbing alcohol if you want. Works like a charm. :)
I do that to.
yum😋 the first recipe sounds delish!
Thanks for sharing this recipe! I will give it a try!
Niiiiice!! I was planning to make my own ketchup this year & this would have went nicely with that, but mother nature decided that we needed 4 straight weeks of rain & my tomatoes are on life support! But, i am def going to make this...the cheap one. thanks guys!
Gah! So are ours. I already pulled one plant that was just done with living. ...and the cheap one is excellent! (we liked the thyme)
Man I wish I could try it, I love Dijon mustard!
OMG u have soooo much energy. Maybe my next life will be homesteading😉 till then I will just plod along and do what I can. Love your videos and your recipes. Thank you for the inspiration
Iam so excited to try this...great presentation. I will try the three ingredient one. I just made pickled beets so iam kind of on a roll!
Thank you! I love how shiny and clean your kitchen is :-) I tried Sal suds you recommend in the other video and omg it's magic.
Awesome! Glad it works for you :0)
looking forward to trying this! Thank You!!
Good morning, I'm going to give this a try on the weekend. You have been a great help to me especially getting over my fear of canning. Great job. God Bless
Awesome! Let me know if you try it
Love these kinds of videos! Would love to see more canning recipe videos with multiple options from the book and your own. I would actually like to try and make both! Thanks for sharing :)
More are coming :0)
Just found you guys from the Cog Hill channel, & I really like your content!
Welcome to the circus John! We love Jason! He's got a great setup and awesome videos over there!
Love this recipe. I think I heard somewhere that if you add the seeds to cold brine or liquid that it will increase the heatness of the mustard.
Thanks for this video! I always buy spicy brown mustard and I never thought about making and canning my own. I am going to try both versions!
Love homemade Dijon Mustard
Seems like an awesome recipe...Ill bet its delicious!. Great Video
It is! Both are actually
If the flavor is good, definitely the 4 ingredient!! I'm all about keeping it simple!!
The flavor is very good!
Jaimie, thank you so much for this recipe. I happen to love dijon mustard and never thought of doing it myself. You always have great ideas and recipes. Have a great day!!-----Tressa Daigle
You're welcome! They are both excellent recipes (just opened another jar tonight) :0)
Tattler makes a really good reusable canning lid you might want to look into. :)
Yep we may do a video on tattler in the future.
Self sustaining recipe for me all the way! It'll be free for me to make this because I make my own apple cider vinegar and grow mustard. I agree with others we want more canning vids 😍👍🏻
They are a comin! I will produce them as I can (can?) :0)
If you want to clean off old markings on your lids, just use rubbing alcohol on a paper towel and it comes off lickety split....Heidi from Rain Country does that 🤗 I’ve done it to!
Overfilling your jars could be the reason some of the mustard leaked out. As long as the seal is strong it shouldn't be an issue
I love this recipe, it’s going on my “to preserve” list. Thank you. You’re a good teacher, you show each step wonderfully🦋💜
This is amazing ... and so are you - thanks so much for this upload [bowing]
Fantastic video shared with my momma too so she could enjoy your video as much as me...thank you and blessed be...
I'm going to try your version I LOVE learning from you Jamie God Bless
Thank you for sharing this tutorial. This was very educational.
Both! Going to try both. Thank you.
Just an awesome video, I’m making some tonight...thanks!
tip-push a wine cork under the lid handle to grab it without needing a cloth ;)
Clever!
Great video. It was interesting to me when I learned that "freshness dating" on canned goods is determined by the Department of Commerce and not the Food and Drug Administration. That implies the dates are more about selling than keeping people healthy. Canned goods nearly a hundred years old (recovered from a failed Perry expedition to the North Pole) were tested and found to be safe to eat although some flavor, color, and nutritional value was slightly reduced.
Exactly. They do lose nutritional value over time but most are very much edible! Of course if the seal is broken or if it smells "off"...don't eat it.
Ahh. Such good points to make Tyler. Often the date is printed "Sell by..." and can safely be consumed even afterwards. Always best to assume companies are looking out for their own interests, rather than the consumers. It is up to us, as purchasers to decide what to buy and eat... which has become rather tricky. I think best to make homemade recipes. such as Jaime's Dijon, with brands which keep ingredients true and untainted.
Amazing! Thanks for this awesome tutorial!
New subscriber here; I used to be afraid of canning, but even the 'official' recipe sounds pretty easy, so I'm going to try it! I love that you can make your own apple cider vinegar too - I'm a city girl, so don't have pigs to feed peels to, and cider vinegar is a great option. Gonna try that too - thanks so much for this great video! Really looking forward to making more of my own stuff, and learning from you!
ACV is pretty simple, but it doesn't taste the same as Braggs. I will likely do a video on it this fall during apple season. Stay tuned and let us know if you try canning mustard!
I'll have to try it and see what the flavour's like, but haven't had Bragg's version of ACV so can't compare. Looking forward to that video too; I love the visual to go with the instructions, as it makes it so much easier to follow. I shall, and I will, though it may well be the simpler version first. ;)
I like to use painters tape to label my jars. It come off easily, making it easy to reuse jars & lids.
Thank you very much for mentioning at the end the recipe for self sustainable.
Thank you for sharing!!! Great video!!!!
+Yvonne Luke - 👍🏻
Good day! Iam trying both of these recipies! So excited to see how they turn out. I did peel both the onion and garlic because I do eat it! Yummy and good for you!
Who would have thought. Great video. Thanks for sharing. God bless America.
I'd like to try both recipes. I like Dijon, but my family prefers the yellow variety. Maybe towards the holiday, I will try this and give a few away. Even canned, it would be likely to spoil around my place. Though, I often use it in marinades, and they don't know. Shhh! ;)
I like to add a tsp or so to Italian dressings/vinaigrettes. Adds a nice flavor (I usually sneak in some flax oil as well for Omegas and my family doesn't know it either lol)
I'm thinking honey Dijon mustard. Any suggestions or thoughts? TY Jaimie for sharing!
i would rather try the first dijon mustard with the pinot and white wine vinegar in it. i think i'd rather go with the yellow mustard seeds too. Gr8 video, ty. Your videos are my new reality TV.
Your home-done recipe would be perfectly "safe" if you test your vinegar's ph. If it is at 5 or 6 you are good to go! 6 is cleaning strength 😁. Great video thanks a bunch.
Looks good Jaime!!!!!!))) Happy Day!!!!)))👍🏼👍🏼👍🏼🐐🐐🐓🐓🐓🐓😊
Happy Tuesday Steve! 👍🏻
Super, so useful!
nice video very easy to follow
love your video's, I would try the simple one and I love dijon mustard!
I've been looking for a mustard recipe/video. Thank you. It scares me reusing seals but your the pro. But I will try the expensive recipe to give as gifts but I will make the cheap recipe for us at home, haha. I'm cheap.
Don't knock the cheap one..try it. It is most definitely worth of gifting :0)
the second recipe sounds good
Great video! I can't wait to try this :)
Well done. Appreciate your expertise :)
Hey Jaime,
In the video you say that you reuse the lids. Do you have a good success ratio with that? If once in awhile you don't get a good seal, no biggie.
Very nice video. You've earned a like and a subscriber.
Thanks,
Evan
Hi i have watched a couple of videos where you have reused a lid can i ask how you take them off without damaging them. I am in Australia so this is not very common for us i have been canning for a few years but i make a mess of my lids plus waste a heap of product trying to get them off. cheers
Do you have a web site? Like the recipe for making apple vinegar. ? Thank you
If you use an alcohol wipe, or a paper towel with alcohol, it will wipe off any Sharpie marks you may have from previous canning. Just an FYI =)
The Mr Clean magic eraser works also. I keep track of my does milk production on the side of the 1/2 gallon jars (to record later) comes off easy-peasy.
I'd use the one without wine! Thanks for sharing ❤️
Nice mustard and nice tats!
Nice ! Good work! Do You use mustard from your farm ? I work for John Deere and I always scoop some mustard from my customers while on service call. From 2022 i have three big zip lock bags from three different fields maybe 30 miles apart .
Hi, I will probably try both for comparison (quite a few will be gifted). I will be interested on your ACV video when you do it, but, you say to make sure it is only 5% acidity. How do you test for that?.
You need a pH strip
Guildbrook Farm | Simple Sustainable Living Duh! Of course! Wasn't thinking (well, in my defence it was 4am). 😉
Lesley Oliver 5 % acidity or 5 on the PH scale ?
Walt Lars thank you
With the acidity and alcohol, have you tried cold-pack after food processing instead of adding the additional step of hot-pack? I like the idea of the flavor complexity of the Ball recipe, but it just seems like a huge whack of work for the amount made. Love those 4oz jars, though. I use them for all my condiment making. They are so perfect for that.
+Spyglass Fibercraft It really wasn't that much work, but certainly more then the 2nd recipe. I like simple 😉. I haven't tried cold packing, it may not heat up enough in 10 min in the canner if you do that.
Whe you add the "mustard powder" what is that anyway? Is it only ground yellow mustard?
Yes
Thank you very much for the time, effort in making this video. Great information. What material is that 1884 canning pot made of?
I want to try both😍