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Anyone have any mustard recipes and tips to share?

I am looking to make a couple different types: Stout and Whole Grain, Brown Mild, and a medium heat Amber Beer Mustard.

With the amount of vinegar that is in mustard, I imagine it has a pretty good shelf life. Anyone want to comment on the pro's and con's of actuall hot proccessing the jars or not??

Thanks. Love the site. Just coming back to it after a few years.

Try here BigD:
http://forum.sausagemaking.org/viewtopic.php?t=316&highlight=mustard
and here for spicy German:
http://forum.sausagemaking.org/viewtopic.php?t=2299&highlight=mustard


Phil

Here is some more info; http://www.gsdunn.com/all-about-mustard8.html and here; http://www.herbsociety-stu.org/Mustard.htm As far as I know mustard does not go off due to its antibiotic properties.But I suppose it also depends on what all you put in it.