zxcvbob wrote:

> Does this look cannable to y'all, or will the flour break down during
> the pressure canning?

Can't advise as to that, but it looks authentic enough. It's how the
Mexican restaurant I kind of worked in (same kitchen, my side doors went
to a French le joint, and the other side went to a Mexican place) made
theirs. Roux was was hot--very hot--oil, with the flour and spices
mixed in. I always liked the aroma when they dumped in the flour mixture.

B/