Sweet Mustard canning help

[Big Freddie]

Mustard and salad dressing

We have been making a sweet hot mustard for many years using salad dressing.We wanted to bottle some and tried to heat it. It separated so badly and became very oily. Has anyone got an idea on a way to keep it from separating.

 

[Alix]

Moved to the correct forum.

 

[Constance]

Why bother? It'll last forever in the fridge.

 

[kitchenelf]

Can you just use steralized jars instead of the heating process?

If you really do want to use the canning method you may have to find a recipe that uses some kind of sugar/honey, eggs, vinegar versus mayo.

Hopefully someone will come along that has a definitive answer for you one way or another.

 

[Michael in FtW]

The problem is that you are using an emulsion (salad dressing/mayo) and it will break when heated high enough for home canning (180-212-F). The same thing happens with Hollandase and other egg-based sauces.

In commercial production when they produce salad dressings and mayo that contain eggs - they use lower heat (about 130-F) for a prolonged period of time. They also rely on other things to stabalize the emulsion like Modified Corn Starch and Xanthan Gum.

I've got to go with Constance on this - make and enjoy it one jar at a time.