Shelf life

[binley100]

I have just concocted my first attempt at mustard. Now, question .......I know that it needs to mature between 2-4 weeks before use but what I can't seem to find out what the shelf life is. I tried goggling and looked in various receep books but no common answer . Basically the main ingredients are mustard seeds and vinegar so surely if its put in a sterile jar it should keep a while (sealed) , shouldn't it ?

[Nicos]

Here ya go! ....

Ketchup and Mustard Shelf Life | Shelf Life Advice

[binley100]

Thanks Nicos. Do you think there would be much difference between processed (shop bought) mustard and home made? Am reading ingredients on the back of bought mustard and thats got potassium metabisulphate in it ...guessing thats a preservative.

[binley100]

ooh...now thats interesting. The Asda coarse grain french mustard is only water, mustard seeds, vinegar and salt . .......allergen advice-contains mustard

[bearded bloke]

Found on an American website .........

The reason mustard is refrigerated now is to retard the loss of pungency and the process of oxidation. This process is what turns a yellow/gold mustard into a dark brown, non eye-appealing condiment. The only time it is quite necessary to refrigerate mustard is when the recipe calls for eggs or fresh vegetables such as onion, shallots, etc...it is true that no matter what its age, mustard does not seem to grow mold, mildew or harmful bacteria. It may dry out, lose its flavor and turn dark brown from oxidation, but even so, can be considered edible, if unappetizing. If it dries out, the addition of wine or vinegar will reconstitute it. The shelf life of mustard is indefinite...You can make it up a couple of months before giving it as a gift, or whip up a batch at the last minute, providing you give aging instructions to the recipient. Be sure and give refrigeration instructions as well...if needed." From Gourmet Mustards by Helene Sawyer and Cheryl Long.

If you want a copy ......http://www.amazon.co.uk/Gourmet-Must.../dp/1889531049

[binley100]

Thanks BB ...now thats useful to know. I would refrigerate after opening anyway , so as long as its unopened then no oxidation can take place. 'tis all a trial at the mo but if I make more then I have to put a bb date on it .....

[bearded bloke]

Some gourmet recipes for you to try at the bottom of the page Bin's


Making Mustard at Home cooking with herbs and spices

[binley100]

Well I'll wait a couple of weeks and see how todays experiment matures before I launch into more. Today 's concoction is tarragon mustard made with my homemade tarragon, garlic and lemon vinegar. I also chucked in the clove of garlic which was in the vinegar bottle . Watch this space...........

[bearded bloke]

Hi Bin's I just checked the fridge & have a jar of Natural English Mustard from Ludlow Food centre brought last year with a best before of July 2013.
Won't be buying it again as it is not to my taste & so will be used for cooking,anyhoo also on the label :

Ingredients .Yellow Mustard Powder,Water,White Wine Vinegar,Sugar,Salt

This product may naturally separate,stir before use

Refrigerate after opening & consume within 4 months

Allergy warning: Contains Mustard.Prepared in an area where nuts are used

[binley100]

another mustard that contains mustard ...........well fancy that

[hollychap]

i buy the colemans mustard powder and mix it with milk (its a lot hotter than with vinegar) i only mix a small amount enough for 1 meal as it loses its strength rapidly

[binley100]

Its all about chemical reactions HC.......