Canning Green Tomatillo Salsa

I had a question this morning about how to save-preserve tomatillos. While Salsa Verde can be frozen it can be canned if you follow a tested and USDA approved recipe. Here is a recipe that can be cannned or frozen so you can enjoy tomatillos throughout the year. 🙂 You can also use green tomatoes instead of tomatillos or a combination.

There will be tomatillos at the market at Blue Pike Farm this afternoon. Hope to see you there.

Tomatillo Green Salsa

5 cups chopped tomatillos

1½ cups seeded, chopped long green chiles

½ cup seeded, finely chopped jalapeño peppers

4 cups chopped onions

1 cup bottled lemon or lime juice

6 cloves garlic, finely chopped

1 tablespoon ground cumin*

3 tablespoons oregano leaves*

1 tablespoon salt

1 teaspoon black pepper

Combine all ingredients in a large saucepan and stir

frequently over high heat until mixture begins to boil,

then reduce heat and simmer for 20 minutes, stirring

occasionally. Ladle hot into pint jars, leaving ½ inch

headspace. Adjust lids and process in a boiling water

canner: 15 minutes at 0–1,000 feet altitude; 20 minutes at

1,001–6,000 feet; or 25 minutes above 6,000 feet.

Yield: 5 pints


You may use green tomatoes in this recipe instead of


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