Hermione wrote:
> zxcvbob wrote:
>
>> Does this look cannable to y'all, or will the flour break down during
>> the pressure canning? (probably pack hot and process about 20 minutes
>> @ 11 pounds in pint jars) This isn't the actual recipe I'm gonna use
>> but it's one I pulled off the web just now and it is *very* close. My
>> recipe (at home) uses ground Chimayo chiles and has a little oregano
>> in it, and the tomato sauce is optional -- I'll probably triple the
>> recipe for canning and put in one (8 oz) can of tomato sauce for the
>> whole batch. All the major proportions are the same:
>>
>> Enchilada Sauce
>>
>> 2 tablespoons vegetable oil [or lard]
>> 2 tablespoons all-purpose flour
>> 2 tablespoons hot chili powder
>> 1/2 teaspoon ground cumin
>> 1 (8-ounce) can tomato sauce
>> 2 cups water
>> 1 teaspoon salt
>> 1/4 teaspoon garlic powder
>>
>> Heat oil in large 2-quart saucepan; stir in flour and chili powder;
>> cook for 1 minute. Add remaining ingredients bring to a boil and
>> simmer for about 10 minutes. Makes 3 cups sauce.
>>
>> * * *
>>
>> Thanks,
>> Bob
>
> Bob, regarding the flour breaking down, IMO, yes it will. I canned a
> condensed tomato soup recipe that called for butter and flour. The
> recipe said to bwb but with the butter and flour I thought it should be
> pressured canned. The resulting soup is very good but not thick like
> condensed should be despite the flour. The flour broke right down As
> far as the recipe above, I would likely freeze it serving sizes instead
> of canning it. Depending on how much you think you will use each time,
> either freeze in ice cube tray or muffin tin then pop out and store in
> ziploc. HTH


When the flour broke down, it didn't get sweet did it? If the sauce
thins out, that's not that bad. If it gets sweet because the
gelatinized starch breaks down into dextrose, that would be bad.

I buy the commercial stuff in 10 and 19 ounce cans, and use whole cans
at a time. So pints jars would be just about right. It's kind of
expensive for what it is, and I can make it better cheaper. I may try
canning a small batch and see how it goes...

Best regards,
Bob