[Sca-cooks] Pear Mustard question

Elaine Koogler kiridono at gmail.com
Wed Jul 21 12:37:56 PDT 2010

I've not yet made pear mustard, though I hope to do so this fall.  However I
have made pear butter and I canned it in a hot water bath, removing the
necessity for refrigeration.  I'm thinking you could potentially do the same
thing here...though I've seen other pear mustard in stores that wasn't
refrigerated.  However they all have to be refrigerated after opening....


On Wed, Jul 21, 2010 at 3:21 PM, Drucilla Meany-Herbert <
bookshop at charter.net> wrote:

> I want to make some pear mustard. Problem is I have no way to keep it cool.
> Is it necessary to keep pear mustard cool? I will be pureeing the (canned)
> pears, putting in mustard powder, adding a little Pear infused balsamic
> venegar and some white wine. My other mustards I don't need to keep
> refrigerated since they use dried friend (if any), no dairy, vinegar and/or
> wine but haven't made this before and am uncertain if I have to keep it cool
> for safety's sake.
> Gwyneth
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