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Fri, Jan 17, 14 at 11:53
| I have an enchilada sauce recipe that does not have any tomatoes in it . It is simply a rue, spices and chicken broth. I would like to make a big batch and can several jars. I know that I will need to pressure can them but I can't find any info on how long I would need to process them? Can someone help me? |
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| I'm assuming you meant a "roux" of flour (or some other type of thickener) and butter/shortening. Current guidelines do not recommend using either of those two ingredients in canning unless it is a tested recipe. There would be no way to know a processing time to insure the sauce would be safe to consume. Depending on your recipe, it may freeze well as an alternative method. P.S. I know that's not the answer you wanted - sorry :-( |
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| Can't imagine an enchilada sauce without some form of tomatoes included. Can you post the recipe for us? But agree with malna - if it is based on a roux then it cannot be canned. Sorry. Dave |
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- Posted by readinglady z8 OR (My Page) on Sat, Jan 18, 14 at 17:38
| Not only that, but aside from the safety issues for an untested recipe, I doubt the roux would hold up well to pressure canning. It would probably break down. Nor does it sound like it's worth the effort and expense of canning when you can freeze the roux in recipe-sized amounts and can chicken broth plain. That's a far more versatile option. Carol |
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