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ISO: Homemade Mustard

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I have a friend who makes the most wonderful homemade mustard who is also wondering how to make it in larger quantities and preserve it without using the commercial type of preservatives. Does anyone know if there is a way to use a water bath method that doesn't destroy the taste or whatever anyone may come up with would be most helpful. Apparently it is one of those old recipes that has been handed down through the generations and just stores in the fridge, however if she wished to make a larger batch and store it, she is afeard of what might happen. Can anyone please help??
MsgID: 005701
Shared by: Carolyn McIntosh
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: Homemade Mustard
  Carolyn McIntosh
2 Recipe: Homemade Mustard Collection
  Joe Ames
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