Recipe

Home-canned Tomatillos Recipe

	Thepiggs / All my dishes 1 year, 6 months ago From: National Center for Home Food Preservation Elizabeth L. Andress, Ph.D. and Elaine M. D'Sa, Ph.D. August 2006 Prep:30m Cook:45m Servings:9	Thepiggs
	canning tomatillos

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Ingredients

Quantity: An average of 9 pounds is needed per canner load of 9 pints.

An average of 14 pounds is needed per canner load of 7 quarts;

A bushel weighs 32 pounds and yields 14 to 16 quarts—an average of 2 pounds per quart.

bottled lemon juice or citric acid or 5% acidity vinegar

Water

Directions

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.

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Comments

raelene1951 1 year, 6 months ago said:
Thank you sooooo much!

momto5 8 months ago said:
I added your recipe to the "Calling all Gardeners" group. I welcome you to join us and share your Canning/Gardening tips and questions. Thanks for the recipe.

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