Canned Tomatillos (in water)

  

Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 32 pounds and yields 14 to 16 quarts-an average of 2 pounds per quart.

Quality: Select unblemished, firm, deep bright green tomatillos with a dry papery husk.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Remove the dry outer husks entirely from the tomatillos and wash the fruit well. Leave whole; do not peel or remove seeds. 

3. Add bottled lemon juice or citric acid to jars. Use 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or 1/4 teaspoon citric acid. You may use vinegar (4 tablespoons of 5 percent vinegar per quart) instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. Add sugar, if desired, to offset an acid taste.

4. Add enough water to cover the tomatillos in a large saucepan and boil them gently until tender, about 5 to 10 minutes.

5. Drain and fill hot tomatillos loosely into hot jars, leaving ½-inch headspace. Fill hot jars with boiling water, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. Process in a boiling water or pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft

Hot

Pints

40 min

45 min

50 min

55 min

 

Quarts

45 min

50 min

55

60 min

 

Processing Times for Dial-Gauge Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints or Quarts

15 min

6 lb

7 lb

8 lb

9 lb

10 min

11 lb

12 lb

13

14

 

Processing Times for Weighted-Gauge Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints or Quarts

15 min

5 lb

10 lb

10 min

10 lb

15 lb

1 min

15 lb

 Not Recommended

Source: National Center for Home Food Preservation




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