Store-bought Dijon mustard contains unappealing ingredients (like food coloring), and it tends to separate when stored in the refrigerator.
Once I learned about canning Dijon mustard, I never looked back.
This recipe combines the tang of wine with the zest of garlic.
Dried mustard seeds provide the beautiful color of a traditional mustard.
Step-by-Step Guide to Canning Dijon Mustard – The Perfect Partner for Ham!
Canning Dijon mustard is both quick and easy.
You won’t need many ingredients or special equipment to get started.
Equipment Needed
- Colander
- Sharp knife
- Stainless steel saucepan
- Wire mesh strainer
- Food processor
- Small saucepan
- Water canner with lid
- Six 4-ounce jars with lids and rings (for a whole canner load)
- Jar lifter
- Lid lifter
- Canning funnel
- Ladle
Ingredients
- 2 cups chopped white onion
- 6 coarsely chopped garlic cloves
- 2 cups white wine
- 1 cup white wine vinegar (with 5% acidity)
- 1 teaspoon salt
- 4 peppercorns
- 1 tablespoon fresh rosemary
- 1 cup yellow mustard seeds
- 1/3 cup dry mustard
- 2 2/3 cups water
Prep Time
24 hours (mostly unattended)
Cook Time
30 minutes
Canning Time
10 minutes
Step 1: Prepare Your Vegetables
Onion and garlic add a special flavor to this mustard. They both need to be chopped to become part of your final product.
I used a white onion for this recipe, as it has a sharp and crisp flavor. Peel the onion first, and chop the product into small pieces.
You’ll need 2 prepared cups.
I used six moderate-sized cloves of garlic for this recipe.
Peel each clove, and then chop them into slices.
Step 2: Brine and Cook Vegetables
Place your prepared garlic and onion into a pan.
Add 2 cups white wine, 1 cup white vinegar, 1 teaspoon salt, 4 peppercorns, and 1 tablespoon of rosemary to the pan.
If you don’t have a plant like this in your yard, you can use a tablespoon of dried herbs instead.
On medium-high heat, cook the mixture uncovered for about 20 minutes.
At this point, the onion will be very soft and translucent, and the scent should be powerful.
Step 3: Strain Your Mixture
Pour your mixture through the strainer and collect all of the flavored liquid.
Discard the solids, as you won’t need them for the rest of this recipe.
Work in batches to ensure you collect all the liquid you need for this recipe.
Step 4: Add Mustard
Pour your liquid back into the pan, and stir in 1 cup of mustard seeds and 1/3 cup of dry mustard.
Stir the ingredients carefully until they’re fully blended.
Step 5: Let the Mixture Rest
The seeds need time to soften and release their flavorful insides, and they’ll do so with a little time.
Put a lid on your pot, and let the mixture sit for at least 24 hours at room temperature.
You don’t need to stir it or fuss with it while it rests.
Step 6: Prepare Jars and Lids
When your rest time is almost complete, prepare your jars and lids. You’ll need six 4-ounce jars for a full batch of this recipe.
If you’re reusing jars (as I often do), wash each one carefully and check them for nicks and cracks.
Set aside anything that’s damaged. Put the approved ones in the canner and fill it with water. Simmer the jars until you’re ready for them.
Place the lids in a saucepan and cover them with water. Warm them over low heat to allow the adhesive to soften.
Step 7: Process Your Mixture
Pour your mustard mixture into a food processor. Pulse the contents carefully.
Between each pulse, add a little splash of water.
You’ll add about 2 2/3 cups of water to your mixture.
This addition will allow the contents to be smooth, just like a standard mustard would be.
Step 8: Heat Your Mustard
Place your completed mustard back in the saucepan. Over moderate heat, bring the mustard to a boil while stirring often.
Once it boils, reduce the heat and allow the mustard to simmer for 5 minutes.
Step 9: Fill Your Jars
Your canning funnel is really handy for this step, as it ensures that you don’t spill and waste any of your precious mustard.
Place the funnel in the jar, and use your ladle to spoon in mustard.
This mustard is relatively thin, so you probably won’t have air trapped on the sides of your jars.
However, if you do see any air pockets, run a knife around the edge of the jar to remove them.
Dampen a paper towel and run it across the top of each jar. With your lid lifter, remove the lids from the pan and place one on each jar.
Keep them in place with a ring screwed down until it’s finger-tight.
Step 10: Process Your Jars
Place your filled jars in the canner and ensure they’re covered with an inch of boiling water.
Then, place the lid on the canner and process the jars for 10 minutes. Adjust for your elevation as needed.
Step 11: Let Jars Cool
After they’re processed, turn off the burner and remove the lid from the canner.
Leave the jars submerged inside the canner for 5 minutes to allow the contents to stabilize.
With your jar lifter, remove the jars from the canner and place them on a cutting board to cool.
They will still be very hot and bubbly at this point, and the lids may not be affixed yet.
Let your jars sit for 24 hours in an undisturbed space. You may hear them pop and click as the seals firmly affix to the jars.
Step 12: Test Your Lids
Remove the rings from the jars. If you press on the lids, you shouldn’t hear them pop and clock. They should be slightly depressed at the center.
Jars like this are perfectly sealed.
If you hear the lids click or they move, they haven’t sealed.
Don’t despair.
You can still use these mustard jars, but they must be stored in the refrigerator and not on the shelf.
How Long Does Canned Dijon Mustard Last?
The USDA says foods preserved in a water canner should be eaten within about a year.
Mustard can be very discolored after long periods of storage, and the rings and seals could disengage from the jars.
Never eat a canned item that’s more than a year old. Keep track of your storage to ensure you don’t waste anything.
Ideas for Using Homemade Dijon Mustard
This type of mustard is one of my very favorite items. These are my favorite ways to use these jars of mustard:
- Thin mustard with olive oil to make a tangy salad dressing.
- Add this mustard to your deviled eggs.
- Serve with a big slice of your favorite Easter ham.
- Spice up ham sandwich leftovers with Dijon mustard.
- Roast chicken under a thick layer of mustard.
- Add kick to your potato salad with this type of mustard.
- Make a meat marinade special with a dash of mustard.
- Dress up vegetables like beets and turnips with mustard.
- Add zing to your hollandaise sauce with this mustard.
Equipment
Ingredients
- 2 cups chopped white onion
- 6 coarsely chopped garlic cloves
- 2 cups white wine
- 1 cup white wine vinegar (5% acidity)
- 1 teaspoon salt
- 4 peppercorns
- 1 tablespoon fresh rosemary
- 1 cup yellow mustard seeds
- 1/3 cup dry mustard
- 2 2/3 cups water
Instructions
Prepare Your Vegetables
- Chop 2 cups of white onion and 6 cloves of garlic into small pieces. Use a sharp knife to ensure uniform sizes for even cooking.
Brine and Cook Vegetables
- Combine the chopped onion and garlic in a saucepan. Add 2 cups white wine, 1 cup white wine vinegar, 1 teaspoon salt, 4 peppercorns, and 1 tablespoon fresh rosemary. Cook over medium-high heat uncovered for about 20 minutes until the onion is soft and translucent.
Strain Your Mixture
- Pour the cooked mixture through a wire mesh strainer into a bowl, discarding the solids. Ensure all flavorful liquid is collected by working in batches if necessary.
Add Mustard
- Return the strained liquid to the saucepan. Stir in 1 cup yellow mustard seeds and 1/3 cup dry mustard until fully blended.
Let the Mixture Rest
- Cover the saucepan and let the mixture sit at room temperature for at least 24 hours to allow the mustard seeds to soften and release their flavors.
Prepare Jars and Lids
- Wash and inspect six 4-ounce jars, ensuring they are free from chips and cracks. Sterilize the jars by placing them in the canner filled with water and heating over medium heat. Warm the lids in a small saucepan with water on low heat to soften the adhesive.
Process Your Mixture
- Transfer the mustard mixture to a food processor. Pulse while gradually adding 2 2/3 cups of water until the mustard reaches a smooth consistency.
Heat Your Mustard
- Return the processed mustard to the saucepan. Bring to a boil over moderate heat, stirring frequently. Once boiling, reduce heat and simmer for 5 minutes.
Fill Your Jars
- Using a canning funnel and ladle, fill each sterilized jar with the hot mustard, leaving 1/4 inch of headspace. Remove any air bubbles by running a knife around the inside of the jar.
Apply Lids and Rings
- Wipe the rims of the jars with a damp paper towel. Place the warmed lids on each jar and screw on the rings until finger-tight.
Process Your Jars
- Place the filled jars back into the water bath canner, ensuring they are covered by at least 1 inch of boiling water. Bring to a boil and process for 10 minutes (adjust for elevation if necessary).
Let Jars Cool
- After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Remove the jars using a jar lifter and place them upright on a cooling surface to rest undisturbed for 24 hours.
Test Your Lids
- After 24 hours, press the center of each lid. If the lid does not pop back, the jar is sealed. Label sealed jars with the date and store in a cool, dark place. Unsealed jars should be refrigerated or frozen and consumed within a few days.
Notes
- Vegetable Preparation: Properly chopping onions and garlic ensures even flavor distribution in the mustard.
- Resting Time: Allowing the mixture to sit for 24 hours enhances the mustard’s flavor and consistency.
- Jar Preparation: Always inspect jars for damage and sterilize before use to ensure safe canning.
- Storage: Properly canned mustard can last up to a year. Always check seals and inspect for spoilage before use.
