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