Safety classification
Ball-tested recipe, but this page intentionally defers untranscribed quantities, jar size, headspace, and altitude schedule to the live Ball source.
Processing details
Boiling-water
Tested source
Preparation timeline
Measure the Ball formulation; simmer and strain the wine-vinegar aromatics; combine with mustard ingredients; cook to the specified consistency; fill and process exactly as Ball directs.
Equipment
Boiling-water canner, Ball-approved jars, jar lifter, funnel, strainer, saucepan, and nonreactive cooking utensils.
Visual method guide
- Prepare and measure exactly as the source directs.
- Fill the approved jars at the stated headspace.
- Process by jar size, equipment, and elevation.
Safety essentials
Use white wine vinegar labeled 5% acidity. Mustard consistency and acidity depend on the tested formulation; do not improvise proportions or processing.
About this recipe
A Dijon-style mustard made with dry white wine, 5% acidity white wine vinegar, onion, garlic, mustard seed, dry mustard, and seasonings.
Before you begin
Open the current Ball recipe and confirm every quantity, jar specification, headspace, base process, and altitude adjustment before starting.
Altitude/pressure schedule
This page does not reproduce Ball’s complete processing table. Follow the current Ball Dijon Mustard recipe; do not infer a time or altitude adjustment.
Recipe details
Key ingredients
- Chopped onion
- Dry white wine
- White wine vinegar labeled 5% acidity
- Garlic, peppercorns, rosemary, and salt
- Yellow mustard seeds and dry mustard
Method summary
Simmer the wine-vinegar aromatic mixture, strain it, combine with the mustard ingredients, cook to Ball’s specified consistency, then fill and process using the complete current source directions.
Serving suggestions
Use as a condiment, vinaigrette base, glaze, or sandwich spread after opening.
FAQ
Can the vinegar or ingredient proportions be changed? No; follow Ball’s tested formulation exactly.
Recipe context and comparison
This is a preserved Dijon-style mustard, not an unprocessed refrigerator mustard.
Troubleshooting
If the source directions cannot be confirmed in full, postpone shelf-stable
Source and provenance
Safety-critical values remain tied to the original tested source. Missing values are not inferred.