Homemade Dijon Mustard
Homemade canned spicy Dijon Mustard recipe from Ball Canning.
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- 2 cups chopped onion
- 2 cups Pinot Grigio or other dry white wine
- 1 cup white wine vinegar (5% acidity)
- 1 teaspoon table salt
- 6 garlic cloves, coarsely chopped
- 4 black peppercorns
- 1 rosemary sprig
- 1 cup yellow mustard seeds
- 1/3 cup dry mustard
- 2 2/3 cups water
- Combine the first 7 ingredients in a large stainless-steel or enamel saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until the onion is very soft, stirring occasionally. Remove pan from heat; pour the onion mixture through a mesh strainer. into a glass or stainless steel bowl. Discard solids.
- Stir the yellow mustard seeds and dry mustard into the onion liquid in the bowl. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours.
- Process the mustard mixture in a blender or food processor, adding the water until the consistency of cooked oatmeal.
- Transfer the mustard to a small stainless steel or enamel saucepan. Bring to a boil, stirring often; reduce heat and simmer, uncovered, 5 minutes.
- Ladle the hot mustard into a hot jar, leaving 1/4 inch headspace. Remove air bubbles. Wipe the jar rim. Center a flat lid on the jar. Apply the band and adjust to fingertip tight. Place jar in the boiling water canner. Repeat until all jars are filled.
- Process the jars 10 minutes, adjusting for high altitude. Turn off heat, remove the lid, and let jars stand 5 minutes. Remove the jars and cool.
- Makes 6-8 four ounce jars.
Makes 6-8 4 oz jars of mustard.
- Category: Canning Recipes
- Method: Hot Water Bath
- Cuisine: American
- Serving Size: 1 tablespoon
- Calories: 26
Keywords: homemade Dijon Mustard recipe, homemade mustard recipe, canning recipes, holiday canning gift idea