[Sca-cooks] Canning/Largesse

[S CLEMENGER]

The vinegar probably does preserve the mustard, but I can mine anyways (at 
our altitude, 15 mins in a boiling water bath).  It helps ensure against bad 
buggy-do's, and it also seals the lids against leakage if they're being 
transported.
--Maire


----- Original Message ----- 
From: "Mark S. Harris" <marksharris at austin.rr.com>
To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
Sent: Wednesday, October 15, 2008 12:26 AM
Subject: [Sca-cooks] Canning/Largesse


> Gunthar commented:
>
> <<< That's a cool idea. I'd love to hand out batches of
> canned food or jellies as largesse. I'd personally
> like to make a huge batch of spiced mustard
> to hand out as gifts. I've been told that people have
> gotten addicted to my mustards. >>>
>
> Do you really need to can mustards? I thought the vinegar would
> preserve them.