I got 4 of them, and then realized that they get super large.

I'm fine with that, because the more tomatillo salsa, the better, and I have the room in the garden.

Has anyone done the process of canning salsa? I've only done pickling.

It's been a long time since I've canned salsa verde but I think I just water bathed it 15 minutes like the blue book recommends. I do know that the batch I added avocado to turned an unappealing brown. I'm also not a fan of salsa that tastes like lime so I don't think I added as much as they suggest. Good luck.

The lime juice is there to ensure the acidity is low enough to be safe for water bath canning. You could use less, but then you have to pressure can.

For the OP, here's a salsa verde recipe that should work. You'll be tempted to replace the bottled lime juice with fresh; don't do it. You need that standardized acidity in the bottled juice for safety reasons.

Where is the recipe?

I ended up with a bunch of tomatillos last summer. I made canned salsa verde using the water bath method and also froze some on a cookie sheet then placed in freezer bags. The salsa I have made with the thawed frozen ones is much better and fresher tasting than the canned.

I do the same with tomatoes for salsa and sauce. The frozen whole tomatoes are much better than canned.

We can full tomatillos. They do get a little brown but the taste is still there. We've never canned a blended salsa though. When we mix sauce, salsa, etc., we've found the most flexibility has been freezing it in ice cube molds that are easy to thaw and portion when we need it.

jt2hunt said:

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Where is the recipe?

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HTownAg98 said:

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The lime juice is there to ensure the acidity is low enough to be safe for water bath canning. You could use less, but then you have to pressure can.

For the OP, here's a salsa verde recipe that should work. You'll be tempted to replace the bottled lime juice with fresh; don't do it. You need that standardized acidity in the bottled juice for safety reasons.

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I believe you can offset the amount of lime with citric acid and still get the acidity needed without the lime taste.

Sounds like I'm going to freeze any excess tomatillos, since I have a ton of room in the upright freezer after culling all the 5 year old freezer burned meat.

Try this.
https://nchfp.uga.edu/resources/entry/about-the-usda-guide-to-home-canning-2015-revision#gsc.tab=0

AgDad121619 said:

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jt2hunt said:

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Where is the recipe?

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Sorry. https://nchfp.uga.edu/how/can/canning-salsa/tomatillo-green-salsa/

zooguy96 said:

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I got 4 of them, and then realized that they get super large.

I'm fine with that, because the more tomatillo salsa, the better, and I have the room in the garden.

Has anyone done the process of canning salsa? I've only done pickling.

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this is what i do and it will last in the pantry for a year

add ingredients
add seasoning
put a little vinegar to taste
simmer for 15-20 minutes
get jars warm
add salsa
put the lids on