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.
Procedure: Remove the dry outer husks entirely from the tomatillos and wash the fruit well. Leave whole; do not peel or remove seeds. Add bottled lemon juice or citric acid to jars (see acidification directions).
Add enough water to cover the tomatillos in a large saucepan and boil them gently until tender, about 5 to 10 minutes. 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. Adjust lids and process according to the recommendations in Table 1, Table 2, or Table 3, depending on the method of canning used. (Acidification is still required for the pressure canning options; follow all steps in the Procedure above for any of the processing options.)
|Table 1. Recommended process time forTomatillos in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
|Table 2. Recommended process time forTomatillos in a dial-gauge pressure canner.|
|Canner Gauge Pressure (PSI) at Altitudes of|
|Style of Pack||Jar Size||Process Time||0 - 2,000 ft||2,001 - 4,000 ft||4,001 - 6,000 ft||6,001 - 8,000 ft|
|15 min||6 lb||7 lb||8 lb||9 lb|
|Table 3. Recommended process time for Tomatillos in a weighted-gauge pressure canner.|
|Canner Gauge Pressure (PSI) at Altitudes|
|Style of Pack||Jar Size||Process Time||0 - 1,000 ft||Above 1,000 ft|
|15 min||5 lb||10 lb|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2013.