Canning Tomatillos | How to Can Tomatillos

3 from 1 vote

Canning Tomatillos is an easy job that will use up a lot of your crop in one easy task. They have so many uses all year long.

Course canning, pantry item

Cuisine Mexican

Prep Time 10

Cook Time 5

processing time 45

Total Time 1

Servings quarts

Calories 277kcal

Cost $10

Start water bath canner heating. It can take up to 40 minutes to boil.
Remove paper shell from tomatillos.
7.6 pounds tomatillos
Wash well in warm water to remove the waxy coating. Remove core.
Place fruit in large saucepan. Barely cover with water. Bring to a boil.
Reduce heat and simmer 5-10 minutes until tomatillos soften and turn yellowish green.
Add lemon juice or citric acid to jars. Load the fruit with the aid of your canning funnel, into hot quart or pint jars with a slotted spoon.
2 tablespoons Bottled Lemon Juice
Cover with the cooking water with a ladle leaving ½ inch headspace.
Remove air bubbles with tool or plastic or wooden chopstick.
Clean rims of jars with a damp cloth or paper towel.
Center lids on jar. Screw on bands fingertip tight.
Load mason jars into boiling water canner. Bring to boil.
Wait until water boils and start a timer for 45 minutes, adjusting for altitude.
When timer is up, remove from heat. Allow jars to rest in hot water for 5-10 minutes.
Remove jars and allow to thoroughly cool. Check lids after about 12 hours. If any lids flex up or down, the jar isn't sealed and should be refrigerated.

Altitude Adjustment

Information from National Center for Home Food Preservation.

For Pints

0-1000 feet above sea level 40 minutes

1000-3000 ft. 45 minutes

3000-6000 ft. 50 minutes

above 6000 ft. 55 minutes

For Quarts

0-1000 feet above sea level 45 minutes

1000-3000 ft. 50 minutes

3000-6000 ft. 55 minutes

above 6000 ft. 60 minutes