Home-canned Tomatillos Recipe

How to make it

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• 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.