Reasons for no-no canning with flour, eggs?
I have a friend who makes everything with garlic, which he grows in abundance. The scariest thing he makes (and offers for sale) is a garlic mustard with listed ingredients including flour and eggs. I doubt if he uses a pressure canner since he does know that you cannot sell anything that is home canned that way. However, I must find the reason from a reputable source why flour and eggs should not be used when canning using BWB method. If you can find a specific reason why it should not be used (not just "don't use it" according to NCHFP) I would appreciate it so as to educate him.
I hope he has liability insurance.