Cooking Floyd: ...mmmMustard!

Now that the preserving season has slowed down (although it never really stops) there's time for projects on the "I want to try this" list.  Mustard is one of these.  Armed with lots of flavored vinegars, fruits, herbs and spices, I figure I can turn out all kinds of specialty mustards once I get the technique down.  While mustard can be canned for long term preservation, it keeps a mighty long time under refrigeration.  Quite frankly, I'm glad to have a break from the water bath!