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1
Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container.
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2
Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
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3
Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well.
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4
Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer.
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5
Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water.
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6
In a small saucepan, keep some water warm but not boiling; place the lids in the water.
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7
Have an additional kettle of water on to boil.
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8
Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender.
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9
Blend until desired level of smoothness.
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10
Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat.
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11
Bring to a boil.
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12
Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily.
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13
If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
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14
Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner.
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15
Set next to the mustard in the saucepan.
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16
Turn the heat under the canner to high.
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17
Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top.
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18
Run a clean chopstick around the inside of the jar to dislodge any trapped air.
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19
Wipe the rims of the jars with a damp paper towel.
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20
Place the lids on, and screw on the rings until just finger-tight.
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21
Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical.
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22
When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered.
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23
Bring the water to a full rolling boil, and process for 10 minutes.
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24
Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical.
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25
Do not set hot jars directly on to cool counter surfaces.
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26
Leave to cool, undisturbed, for at least 12 hours.
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27
If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
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28
Label and store: Add a label to the lid or side of your jar, noting the date it was canned.
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29
Remove the rings and store jars in a cool, dark place for up to one year.
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30
Refrigerate after opening.
