Canning Mustard: is it safe? how to?

I am planning on using the below recipe to make home made mustard. I wanted to can it via the hot bath method. Is this safe? I haven’t found any good answer on this. I know some mustard recipes call for eggs, mine will NOT.

-How long should I keep them in the bath for?
-Will the heat kill the mustard’s flavor?
-how much head room should I leave?
-Anything else, I am a newbie canner

3 tablespoons yellow mustard seeds

2 1/2 tablespoons brown mustard seeds

1/3 cup drinking-quality white wine

1/3 cup white wine vinegar

1 shallot, minced (about 2 tablespoons)

Pinch ground allspice

3/4 teaspoon salt

1/4 teaspoon white pepper