Homemade wholegrain mustard - allow to rest for 6-8 weeks to mellow out the heat and vinegar flavours, then enjoy with barbecued meat, in quiches, sandwiches and spread on hot dogs.  

1 1/2 cup batch
3 cup batch
6 cup batch
Apple Cider Vinegar
3/4 cup
1 1/2 cups
3 cups
Yellow Mustard Seeds
1/4 cup
1/2 cup
1 cup
Brown Mustard Seeds
1/4 cup
1/2 cup
1 cup
1/3 cup
2/3 cup
1 1/3 cups
1 teaspoon
2 teaspoons
4 teaspoons

1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. DAY 1: Combine ingredients and soak overnight. Measure ingredients into a bowl, stir to combine and then cover. Leave overnight. NOTE: If you are short on time, you can combine ingredients, heat to a boil in a small pan, then cover and leave for 2-3 hours before continuing with the next step.           
3. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
4. Pour bowl of mustard mixture into your food processor, pulse until seeds start to split and mixture thickens. This only takes a few moments. Thin with some extra vinegar if required. 
5. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
6. Immediately spoon the mustard into the hot jars, filling to 0.5cm (1/4 inch) from the rim of each jar. 
7. Using a non-metal utensil, remove any bubbles and add extra mustard if required.
8. Wipe rims to remove any food residue.
9. Add warm lids and twist to secure.
10. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
11. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
12. The next day, check jars have sealed before labelling and dating.
13. Store jars in a cool, dark and dry place for up to 12 months.
14. Refrigerate jars upon opening and consume contents within 1 month.
Processing Time for WHOLEGRAIN MUSTARD in a Boiling Water Bath
≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 1 Litre
10 minutes
15 minutes
20 minutes
25 minutes

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