This is from the Ball Complete Book of Home Preserving. Regarding salt- because it is *not* specifying Kosher or pickling salt, I assume a table salt, either fine sea salt or iodized salt? Thanks for any clarity you can give 🙂
by Stardustchaser
4 Comments
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CdnSailorinMtl
That sounds like a tasty mustard! Would you post the rest of the recipe please? I have the Bernardin books but those do not have mustard recipes in it.
Antique_Limit_6398
A tiny amount of salt like that is for flavour and isn’t going to affect safety one way or another. You can use table salt or leave it out altogether as you prefer.
HollowPointHal
I would not think it would make a difference, personally I do not use yable salt in any canning recipes. No reason other than preference. The vinegar is what makes it acidic.
4 Comments
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That sounds like a tasty mustard! Would you post the rest of the recipe please? I have the Bernardin books but those do not have mustard recipes in it.
A tiny amount of salt like that is for flavour and isn’t going to affect safety one way or another. You can use table salt or leave it out altogether as you prefer.
I would not think it would make a difference, personally I do not use yable salt in any canning recipes. No reason other than preference. The vinegar is what makes it acidic.