Tomatillos Packed in Water

Gather

Ingredients

• Firm, unblemished tomatillos (about 14 lb per 7-quart load or 9 lb per 9-pint load)
• Bottled lemon juice or citric acid for required acidification
• Water

Preserve

Instructions

1. 01

   Choose firm, unblemished, deep-green tomatillos. Remove every papery husk and wash well; keep the fruit whole without peeling or taking out seeds.

2. 02

   Acidify before filling. For a pint, add either 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid; double that dose for a quart.

3. 03

   Cover the tomatillos with water in a saucepan and boil gently for 5-10 minutes, until tender, then drain.

4. 04

   Pack the hot fruit loosely into hot pint or quart jars and cover with boiling water. Leave 1/2-inch headspace, remove bubbles, wipe the rims, and apply lids.

5. 05

   At 0-1,000 ft, boiling-water process pints for 40 minutes or quarts for 45 minutes. Increase the time.
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