Dijon mustard

Ingredients:

• 1 cup yellow or brown mustard seeds, or a mixture of both
• 1.5 cups dry white wine
• 1 cup of water
• 0.5 cup white wine vinegar
• 1/4 cup mustard powder
• 1 tbsp onion powder
• 1 teaspoon of salt

Preparation:

1. Soak mustard seeds.
   
   Combine all ingredients in a quart-size jar or other airtight, non-reactive container. Seal and refrigerate overnight or up to 24 hours, shaking occasionally to distribute the seeds.
2. Prepare jars and lids.
   
   Wash all jars and lids thoroughly with soapy water and rinse well. Fill a saucepan (or pressure canner) with water to a depth of at least 2 cm (0.8 in) above the jars and bring to a boil. Grasp the jars with tongs and carefully lower them, tilting them to fill them with hot water. Pour hot, but not boiling, water into a small saucepan; place the lids in the water. Add another kettle of water to the heat.
3. Chop the mustard.
   
   Place an immersion blender directly into the jar or pour the mustard mixture into a blender. Blend until desired consistency is achieved.
4. Cook the mustard.
   
   Pour the crushed mustard into a saucepan and place over medium heat. Bring to a boil. Reduce the heat and simmer, stirring frequently, until the mixture has reduced by about a third. It should thicken but still be pourable enough to pour. If the mustard becomes too thick, add water or wine a tablespoon at a time until the desired consistency is reached.
5. Fill and close the jars.
   
   Using tongs, remove the jars from the pot, carefully pouring the water back into the pot. Place them next to the pot with the mustard. Increase the heat under the canner to high. Using a ladle, pour the mustard into the jars through a funnel, leaving 1 cm from the top. Run a clean chopstick inside each jar to release any air bubbles. Wipe the rims of the jars with a damp paper towel. Place the lids on and screw them on tightly.
6. Preserve the jars.
   
   Using jar tongs, carefully transfer the jars to the pressure canner so they stand upright. Once all the jars are in the pan, they should be covered with at least 2 cm of water; if not, add more from the kettle. Bring the water to a full boil and simmer for 10 minutes.
7. Remove and cool..
   
   Using jar tongs, carefully remove the jars from the pressure canner and place them upright on a kitchen towel or wire rack. Do not place hot jars directly on a cool surface. Let cool without moving for at least 12 hours. If any of the jars are not sealed tightly, re-can them as described above or refrigerate them and use immediately.
   
   
   Label the lid or jar with the canning date. Remove the rings and store the jars in a cool, dark place for up to 12 months. Refrigerate opened jars.