Honey Mustard Canning Recipe
Capture the bold, tangy flavor of homemade condiments with this Honey Mustard Canning Recipe, a perfect blend of sweet honey and zesty mustard spices. Featuring yellow mustard seeds, ground mustard powder, and a touch of turmeric and paprika for depth, this recipe creates a versatile spread that's both flavorful and shelf-stable. The gentle simmering allows the ingredients to meld beautifully, while an optional cayenne kick adds a subtle heat for adventurous palates. Packaged with the convenience of canning, this mustard is perfect for gifting, meal prep, or elevating sandwiches, marinades, and more. With simple steps and a year-long shelf life, this honey mustard is as practical as it is delicious.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Yellow mustard seeds
- 1 cup Ground mustard powder
- 1.5 cups White vinegar
- 1 cup Honey
- 2 teaspoons Salt
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (optional)
- 1 cup Water
Instructions
In a medium mixing bowl, combine the yellow mustard seeds and ground mustard powder. Stir in 1/2 cup of white vinegar and 1/2 cup of water. Allow the mixture to sit for 2 hours to hydrate the mustard seeds and develop flavor.
After 2 hours, transfer the mixture to a medium saucepan. Add the remaining white vinegar, water, honey, salt, turmeric powder, paprika, and cayenne pepper (if using).
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the mustard thickens to your desired consistency.
Remove the mustard from heat and use an immersion blender to puree the mixture until smooth, if desired. Alternatively, leave it slightly coarse for texture.
Prepare your canning jars by sterilizing them in boiling water for 10 minutes. Keep jars hot until ready to use.
Fill each heated jar with the hot honey mustard, leaving a 1/4-inch headspace at the top.
Use a non-metallic utensil to remove any air bubbles and wipe the rims of the jars with a clean, damp cloth.
Place the sterilized lids and screw bands onto the jars until fingertip-tight.
Process the jars in a boiling water canner for 10 minutes (adjust for altitude if necessary).
Remove the jars from the canner and let them cool completely on a towel or cooling rack for 12-24 hours. Check the seals—lids should not flex when pressed.
Label the jars with the date and store them in a cool, dark place. Use within 12 months for best quality.
Nutrition Facts
Calories |
39 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.2 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 33 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
