Honey Mustard Canning Recipes

QUICK & EASY HONEY MUSTARD

Quick & Easy Honey Mustard image

This fast, easy mustard with rice vinegar and honey has more flavor than any other honey mustard dressing I've ever tried. -Sharon Rehm, New Blaine, Arkansas

Provided by Taste of Home

Time 5m

Yield 1 cup.

Number Of Ingredients 3

Ingredients

1/2 cup stone-ground mustard
1/4 cup honey
1/4 cup rice vinegar

Steps:

In a small bowl, whisk all ingredients. Refrigerate until serving.

Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

HONEY MUSTARD-CANNING RECIPE

Honey Mustard-canning recipe image

Make and share this Honey Mustard-canning recipe recipe from Food.com.

Provided by Diana Adcock

Categories < 30 Mins

Time 25m

Yield 2 half pints

Number Of Ingredients 4

Ingredients

3/4 cup mustard powder
1/3 cup honey
1 cup cider vinegar
3 whole eggs, slightly beaten

Steps:

In the top of a double boiler over simmering water combine all the ingredients, stirring until smooth and well combined.
Continue to cook for 10 minutes or until thick and smooth.
Pour into clean, hot sterile jars and seal.
Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.

JACK DANIEL'S HOT MUSTARD (FOR CANNING)

Jack Daniel's Hot Mustard (For Canning) image

A sweet, spicy, smoky mustard that's got just the right amount of kick to it. This is something I made up from a combination of a few mustard recipes, and we really enjoy it. The chipotle powder gives it a unique twist that the other mustards don't have. NOTE: As mentioned by some reviewers, flour is not safe for canned products. Some cooks, myself included, have used flour in canning for years with no bad results. Please be your own judge here.

Provided by Feisty

Categories Sauces

Time 30m

Yield 8 half pint jars

Number Of Ingredients 12

Ingredients

16 ounces canned jalapeno slices
1 1/2 cups white vinegar
1/4 cup salt
1 1/2 cups water
5 cups sugar
1 cup flour
1 tablespoon turmeric
1 tablespoon dry mustard
1/2 teaspoon dried chipotle powder
1 tablespoon cayenne pepper (or less, to taste)
2 1/2 cups prepared yellow mustard
1 cup Jack Daniels Whiskey

Steps:

Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot.
Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.
Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat.
Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.

Nutrition Facts : Calories 696.7, Fat 4.3, SaturatedFat 0.3, Sodium 5383.2, Carbohydrate 145.4, Fiber 5, Sugar 127, Protein 5.9

HOT PEPPER HONEY MUSTARD BUTTER FOR CANNING

Hot Pepper Honey Mustard Butter for Canning image

Yummy end of pepper season mustard dipping sauce. Would be delish with soft pretzels or as a glaze for grilled chicken or pork.

Provided by Suzanne H

Categories < 60 Mins

Time 35m

Yield 8 Pints

Number Of Ingredients 11

Ingredients

20 ounces prepared yellow mustard
12 ounces prepared honey mustard
2 cups apple cider vinegar
2 cups white vinegar
1 1/2 cups honey
3 cups coconut sugar crystals
1 tablespoon coconut oil
1 1/4 cups flour
1 1/2 cups water
1 teaspoon kosher salt
9 cups hot peppers, Finely Chopped

Steps:

Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.

Nutrition Facts : Calories 507.1, Fat 9.3, SaturatedFat 2.1, Sodium 1499.9, Carbohydrate 100.6, Fiber 5.9, Sugar 69.7, Protein 9.1

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