Canning Mustard Sous Vide

Anyone know if the sous vide pickling process would work well for canning mustard? I am trying to do a bunch of cans as gifts. Typically when I make mustard I just keep it in the fridge but if I'm giving gifts I'd prefer them processed.

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fisher23

If you follow the guidelines and have the proper acidity I think you would be fine. Mustard is mainly mustard seed and vinegar. The fact is most places in Europe leave mustard on the table and don't even think about refrigeration because of the high acidity.

Melissa_36808

With canning you need to be super careful and look for recipes whenever possible because otherwise you can easily create some botulism and it's no bueno.

Low temp pasteurization canning is mainly for the purpose of producing crispier vegetable pickles than you would if you did water boiling canning that people usually do for pickles. I've done it in the past and it is great for the purpose of crisper pickles.

For mustard, unless you have a good recipe for low temp canning that is well tested, I would err on the side of just doing the water boiling canning rather than trying to squeeze your sous vide equipment into the process for shits and giggles. And when I say "well tested" I've seen blogs where the recipe is not proper and commenters will point that out (like trying to water boil can beans...you need to pressure can beans) so truly be careful and critical of what you find on the internet.

Better safe than sorry when it comes to canning.