Any foods that have eggs, butter, or dairy will put a person at risk for botulism if they are canned, even in a pressure canner.
Sorry, but the mustard is not considered safe to can.
Many of the mustard recipes not only have eggs, they have oil, too. Only a very few highly acid food recipes can be safely canned at home. Things like marinated mushrooms, a three bean salad, and marinated peppers are safe if you follow a recipe that has been tested to contain enough acid.
Pickled eggs are not safe to can, either.
They are only meant to be made and stored in the fridge for up to 3-4 weeks.
Jar cakes are considered usafe, too for canning. They should be either stored in the fridge usealed for a few days or frozen for longer storage.
Carol Ann Burtness
Regional Extension Educator, Food Science
218-847-3141
Email:
[email protected]
Many people want to create homemade food gifts but some of the popular homemade food gifts may create some food safety alarms.
Canning Bread or Cakes: Many local cookbooks include recipes for canning bread or cakes in canning jars. This practice can be unsafe due to the low heat processing (usually done in the oven) and storing the canned bread or cake at room temperatures. Another concern is the bread is canned and stored in an anaerobic or airtight environment where Clostridium botulinum bacteria loves to grow and can cause death if consumed by humans. Usually, this canning method creates a weak seal and becomes unsealed once the bread or cake cools. Another concern is that chance for glass breakage during the canning process in the oven.
