[Sca-cooks] Pear Mustard question

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed Jul 21 13:35:21 PDT 2010

On Jul 21, 2010, at 3:21 PM, 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.

It's my understanding that pear mustard uses a form of preserved pears as an ingredient (like quince paste or concentrated apple butter, or fruit leather, only made from pears). For that reason, between the [comparative] lack of water in the pear product, you shouldn't need to refrigerate the finished mustard.

Making it with canned pears, I'm not sure if that's the case.


"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

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