[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.
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