Probably as there is enough vinegar for the low-acid onions and the seasonings are no problem. Dry mustard or reconstituted?

BUT there is no way to know how to process it or for how long. You'd just be guessing.

Store it in the fridge or freeze it.

Dave

Its good ol' yellow mustard (reconstituted). You know what would be cool, is if there was a web application where you could enter in a list of ingredients and it would calculate acidity, BWB time, etc....

I can a lot, but this is the kind of thing I wouldn't bother to can. With the vinegar and mustard refrigerated shelf life should be quite long.

I try to think "Is this worth the utilities (gas or electricity), the lid, using up a canning jar?" In this case I'd rather use a non-canning jar (re-purposed jar) and shove it in the fridge.

Even if I were gifting this I'd just put in sterilized jars, cap, put on a Refrigerate label and call it good. Despite the onion and garlic, with the vinegar, the wet mustard and the sugar, this is just not a very bacteria-friendly medium.

The new Ball Complete Book of Home Preserving does have several flavored mustard recipes which can be boiling water bathed. Those are a little lower on the "food chain" than this one as they start with dry mustard powder rather than the prepared wet mustard.

Carol

What would you use this for? Have you tried it already? Can't imagine needing enough of it at one time to warrant canning. Nothing is seasonal, either, to warrant preservign, except the small amount of onion.