Honey Dijon Mustard

Makes about 9-1/2 cup jars

1/2 cup yellow mustard seeds

1/2 cup brown mustard seeds

1 cup water

1 1/2 cups dry white wine (Chardonney)

1/2 cup white wine or champagne vinegar

1/4 cup dry mustard

1 tablespoon onion powder

1 teaspoon salt

1/2 cup honey

Combine all ingredients except honey in a quart jar. Cover and refigerate 24 hours, shaking occasionally to distribute. Blend in blender until desired smoothness. Transfer to a saucepan and add honey. Bring to boil and cook to desired thickness. Fill jars and process in hot water bath 15 minutes. Add 5 minutes for every 1000 feet above sea level.