Chief Longwind Of The North
Certified/Certifiable
We all know how to make a roux, and cook it to the proper color. But it can be time consuming. So I have a question. Has anyone made a large batch of roux, and canned it to make it shelf stable? And if so, I would think it would have to be done in a pressure canner, so as to make it safe, as there is virtually no acid in a roux.
Just looking for info here.
Seeeeeeya; Chief Longwind of the North
Just looking for info here.
Seeeeeeya; Chief Longwind of the North