Condiments, cost to can beans, Jamie's Amazing Lid Popper

My Canning Cellar

I made ketchup, kind of, and yellow mustard that needs some mellowing. I also found a new product that makes opening canning jars so much easier!
Ketchup aka BBQ Sauce:
4 quarts chopped tomatoes with skins removed, 1 cup chopped onion, 1/2 cup chopped sweet pepper, 1 1/2 cups vinegar, 1/4 tsp ground allspice, 1/2 tsp cinnamon, 3/4 cup sugar.

I combined all the ingredients in my heavy dutch oven and let it cook down until I liked the thickness, and it took about an hour on medium low heat. It does cook down quite a bit. Then using my canning funnel, I filled each jar to 1/4” headspace, wiped the rims with a cloth in vinegar, put on the rings and processed for 15 minutes, which is my time because my altitude is between 1000 and 3000 feet. After processing, I used the jar lifter to remove them and let them sit on a dish towel until the next day. Came out like BBQ sauce, and so good!
Yellow mustard: 3 cups white vinegar, 3 cups apple cider vinegar, 4 cups mustard powder, 4 teaspoons garlic powder, 4 teaspoons salt and I use sea salt, 4 teaspoons tumeric, 2 teaspoons paprika, and 4 tablespoons white sugar.

I whisked everything together in my vintage heavy dutch oven, heating on medium and let it gently boil until I thought it was thick enough. It did cook down which was necessary but also a little disconcerting because in my mind I was losing product but of course I really wasn’t. Because the mustard was hot, I had heated my half pint jars in the oven at 225 degrees-I turned the oven off after 15 minutes and left the jars in there to stay hot until needed, then I spooned the mustard into the jars using my canning funnel and a measure cup, and left 1/2 inch headspace. I wiped the rims clean with white vinegar to remove any mustard residue, put the lids on and finger tightened them. I had already started my water going in my water bath canner, so I put the jars in and made sure they were covered by two inches of water. I processed them for 15 minutes, starting my timing after the water came to a rolling boil. Once the water started boiling, I was able to turn the burner down enough to maintain the boil without over using the propane. It has to mellow with age so I read, and as of this writing, it's still mellowing.
Jamie's Amazing Lid Popper! contact: [e-mail]
https://cosmopolitancornbread.com/canned-baked-beans The only recipe I use, I just switch out the meat as desired.