Hi all! I recently bought some mostarda from a local farmers market and it's great. In this case, the farmer has a commercial kitchen and produces her condiment in a standard (grocery store type) jam jar. But at $8 for 9 ounces, I thought that it would be worth it to try making it myself.
I did a couple web searches and didn't find anything that seemed definitive when it came to canning safety. Does anyone know of a tested recipe?