Cover the jars, wipe them clean, and put them on a cool dark shelf in your pantry. The mostarda will be ready in 2 week's time.
There's no need to sterilize the mostarda; the sugar concentration is high enough that it will inhibit bacterial activity.
How to Make Mostarda - A Wonderful Condiment Flor Bland Foods
By Kyle Phillips, About.com
Prev
- Mostarda is one of those words translators call a false friend:
- A Few Words On Mostarda And The Fruit Involved
- Making Mostarda: Add the Sugar
- Making Mostarda: Let it Rest
- Making Mostarda: Concentrate the Syrup
- Making Mostarda: Wait Another 24 Hours
- Making Mostarda: Using Mustard Oil
- Making Mostarda: Using Powdered Mustard Seed
- Making Mostarda: Put the Fruit in the Jars
- Making Mostarda: Fill to Cover, and Seal
More On Mostarda
Explore Italian Food
Must Reads
About.com Special Features
Conquering High Cholesterol
Learn how you can reduce your your numbers with these nutrition and exercise tips. More >
Mornings Made Easy
Reclaim the morning and your sanity with these easy recipes, tips, and timesaving ideas. More >
©2009 About.com, a part of The New York Times Company.
All rights reserved.