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After more tasting, the pink peppercorn mustard really is good. I poured out some of the liquid that settles at the bottom, and didn't shake the mustard before serving reduce the strong hint of the Sherry. Must try the others now!
The pink peppercorn mustard is way too thin. Too much liqiud and has too strong an alcohol taste. I followed the directions exactly, but this does not work out to become a creamy/thick/spreadable kind of mustard. Does anyone have any suggestions for improvement? I need a little help here Martha!
can you process these in a water bath for canning purposes?
i would like the instructions to make the jar covers please email to
twilabutler1049@msn.com thanks