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I found an article a month or two ago on DG for mustard that is made from scratch and refrigerated. I built on that and have been on a mustard making kick. I have half a dozen kinds now in my refrigerator! Some turned out great, some are just okay.
I processed the jars of mustard in a hot water bath, so they really probably don't need to be refrigerated.
I'm pretty lucky in that I live near a bulk foods store and have access to lots of great dry ingredients for a fraction of the price that they cost in regular grocery stores.
Does anyone else make mustard from scratch?
Elizabeth
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