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Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Sweet Summer Mustard Recipe


Making ketchup from my avalanche of summer tomatoes is a tradition. But this year I decided to take my condiment canning to the next level: mustard. This recipe is fun, easy, delicious and, because the ingredients are staples in your pantry, you can make it any time of year.

Like many of the recipes I depend on, this one is from the Kerr Home Canning and Freezing Book. I also like this recipe because it makes three half-pint jars - just about right for what you might use over the year.

Yes, I know the jars look like they contain yellow house paint, but the texture, taste, aroma and are all mustard. Enjoy!


• 1 cup sugar
• 1/2 cup flour
• 1 tbsp turmeric
• 3 tbsp dry mustard
• 2 cups vinegar


1. Wash three half-pint jars, lids and rims in hot soapy water. Fill your water bath canner with water so it will cover filled jars by at least two inches.

2. Bring the water to a boil and immerse empty jars to sterilize while you make the mustard. Put lids and rims in a heat-proof bowl and pour boiling water over them.

3. Mix all the dry ingredients, including flour, in the top of a double-boiler.

4. Stir vinegar into the double-boiler and slowly bring the mixture to a robust boil. Stir continuously and cook until mixture thickens.


5. Lift hot jars out of the canner and place on a towel.

6. Take mustard off the heat and fill jars leaving 1/2-inch headspace.

7. Take a clean stainless knife that has been immersed in the boiling water canner and ease around the edges of the product to release any air bubbles. Be sure to carefully wipe jar edges, and adjust lid and rim.

Time to Process

1. Lower jars into the water bath canner and process for 5 minutes, plus the correct amount of time for your location. Processing varies with altitude, so check your geography and then refer to tables available online from your Extension Service or from reliable canning books.

2. When processing is complete, remove jars from canner and place on a towel on the counter. As the mustard cools, the jars will scream success with “ping, ping, ping.”

For a great holiday gift, assemble a themed basket with a jar of pickle relish, ketchup and mustard. Hot dog!

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