[Sca-cooks] Pear Mustard question

[Pixel, Goddess and Queen]

On Wed, 21 Jul 2010, Drucilla Meany-Herbert 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

Are you making the pear mustard from Welserin, or a different recipe? I 
have made the former, and it keeps just fine in an old yogurt container* 
on the kitchen counter (although it does lose potency over time).


*Yes, I have a phalanx of quart-sized yogurt containers full of mustards 
on my kitchen counter. It confuses people. ;-)


Margaret FitzWilliam