Home-canned TomatillosFrom thepiggs 7 years ago
- Quantity: An average of 9 pounds is needed per canner load of 9 pints. shopping list
- An average of 14 pounds is needed per canner load of 7 quarts; shopping list
- A bushel weighs 32 pounds and yields 14 to 16 quarts—an average of 2 pounds per quart. shopping list
- bottled lemon juice or citric acid or 5% acidity vinegar shopping list
- water shopping list
How to make it
- Too many tomatillos on hand? Tomatillos may be canned by packing whole in jars and covering with hot water, for use later in the year; however, this process will cook them.
- Quality: Select unblemished firm, deep bright green tomatillos with a dry papery husk.
- Procedure: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. Remove the dry outer husks entirely from the tomatillos and wash the fruit well. Leave whole; do not peel or remove seeds. Add enough water to cover the tomatillos in a large saucepan and boil them gently until tender, about 5 to 10 minutes. Add bottled lemon juice or citric acid to the hot jars, according to the directions for acidification below. Fill hot tomatillos loosely into hot jars, leaving ½-inch headspace. Cover with the hot cooking liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
- Option 1—Process in a Boiling Water Canner:
- Pint jars………………………………………40 minutes
- Quart jars……………………………………45 minutes
- Option 2—Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:
- Pint or Quart Jars………………………10 minutes
- Acidification: To ensure safe acidity, add two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart jar of tomatillos. For pints, use one tablespoon bottled lemon juice or ¼ teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5-percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.
The Cookthepiggs MO
The Rating3 people
Thank you sooooo much!raelene1951 in Brighton loved it