ISO: ISO: Canning directions for tomatillos.

In Search Of:
G

Glennis

Well-known member
They're prolific lil suckers. I want to can them to make enchilada sauce later. I've frozen them in the past, but don't want to take up that much freezer space. I'm sure they can similar to tomatoes, but how much extra acid should I add, and how long to process?

 
Here you go, Glennis

Canning Tomatillos

Home canning of tomatillos is about the same as canning tomatoes. First, husk and wash the tomatillos. Then gently cook them in boiling water until tender (about 10 minutes), drain and pack into hot sterile jars. Fill the jars with the hot cooking water to within 1/2 inch of the rim. Add 1 tsp salt and 2 tbsp lemon juice or 1/2 tsp citric acid (per quart) to each jar. Seal the jars and place in boiling water for at least 30 minutes.

Edit- IT's suggested that you use the hot pack method. They don't float as much and since they shrink a bit in the hot water you can fit more in.

 
Thank YOU SO MUCH!! I hunted and hunted!

That answers both things I was worried about...and I wouldn't have added enough acid, or done a long enough water bath.

Bless you!!

 
You must log in or register to reply here.
Back
Top