Preserving tomatillos

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Native to Mexico and Central America, tomatillos are a first cousin to the ground cherry and a more distant relative of the tomato. The tomatillo has a tart flavor that becomes sweeter as it ripens. The flesh of the tomatillo is different from green tomatoes. It is seedy, but solid, without the juicy cavity of the tomato. It is the key ingredient in salsa verde, the mild hot green sauce served with many Mexican dishes.

Harvesting

The fruit should be picked while still deep green, and when the husk has changed from green to tan.

Canning

Tomatillos may be canned following the instructions for canning tomatoes. Because of the firmness of the fruit, it is recommended that the hot pack method be used.

Canning whole tomatillos

Remove the husks, wash well. Tomatillos do not have to be peeled or seeded. Cook the tomatillos in boiling water until tender, 5-10 minutes. Drain and pack hot tomatillos loosely into jars. Acidify each jar with 1 tablespoon of bottled lemon juice or lime juice per pint, 2 tablespoons per quart; or ¼ teaspoon Citric acid USP per pint, ½ teaspoon per quart.

Fill jar with boiling water to ½ inch headspace. Adjust lids and process in a boiling water canner according to the chart below. After processing, take canner off heat and remove lid. Wait 5 minutes before removing jars.

Process time for tomatillos in a boiling water canner

Style of Pack - Hot

Jar Size: Pints
Process time at elevations of:

• 0 - 1,000 ft - 40 minutes
• 1,001 - 3,000 ft - 45 minutes
• 3,001 - 6,000 ft - 50 minutes
• Above 6,000 ft - 55 minutes

Jar Size: Quarts
Process time at elevations of:

• 0 - 1,000 ft - 45 minutes
• 1,001 - 3,000 ft - 50 minutes
• 3,001 - 6,000 ft - 55 minutes
• Above 6,000 ft - 60 minutes

Pressure canner

Tomatillos can also be processed in a pressure canner, but they still need to be acidified using the above preparation instructions. Process pints or quarts for 10 minutes at 10 lbs. pressure for weighted gauge or 11lbs. for dial gauge.

Adjust pressure for higher elevations:

Weighted gauge

• Sea level-1000 ft. - 10 lbs. pressure
• 1001 and above - 15 lbs.

Dial gauge canner

• Sea level to 2000 ft. - 11 lbs. pressure
• 2001-4000 ft. - 12 lbs.
• 4001-6000 ft. - 14 lbs.
• 6001 and above - 15 lbs.

After processing in a pressure canner, remove canner from heat and wait until pressure returns to zero. Remove weight or slowly open petcock. Wait 10 minutes. Unfasten canner lid and remove it carefully.

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Tomatillo Green Salsa

Tomatillos may be substituted for tomatoes in salsa recipes. If you plan to can the recipe, be sure to use one that has been tested for canning. Safe tested salsa recipes are available in Salsa Recipes for Canning (PNW 395).

Yield: 5 pints

• 5 cups chopped tomatillos (or green tomatoes)
• 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 (optional)
• 3 tablespoons oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper

1. 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.

2. Ladle hot salsa into hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust head space if needed. Wipe rims. Adjust lids and process in a boiling water canner according to the chart below.

3. After processing, take canner off heat. Remove lid. Wait 5 minutes before removing jars. Let cool, undisturbed, 12-24 hours and check for seals.

Process time for Tomatillo Green Salsa in a boiling water canner

Style of Pack - Hot

Jar Size: Pints
Process time at elevations of:

• 0 - 1,000 ft - 15 minutes
• 1,001 - 6,000 ft - 20 minutes
• Above 6,000 ft - 25 minutes

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Tangy Tomatillo Relish

• 12 cups chopped tomatillos
• 3 cups finely chopped jicama
• 3 cups chopped onion
• 6 cups chopped plum-type tomatoes
• 1½ cups chopped green bell pepper
• 1½ cups chopped red bell pepper
• 1½ cups chopped yellow bell pepper
• 1 cup canning salt
• 2 quarts water
• 6 tablespoons whole mixed pickling spice
• 1 tablespoon crushed red pepper flakes(optional)
• 6 cups sugar
• 6 ½ cups cider vinegar (5%)

1. Wash and rinse 6 to 7 pint canning jars; keep hot until ready to use. Prepare lids.
2. Remove husks from tomatillos; peel jicama and onion. Wash all vegetables well before trimming and chopping. Place chopped tomatillos, jicama, onion, tomatoes, and all bell peppers in a 4-quart Dutch oven or saucepot.
3. Dissolve canning salt in water. Pour over prepared vegetables. Heat to boiling, simmer 5 minutes. Drain thoroughly through a cheesecloth-lined strainer (until no more water drips through, about 15 to 20 minutes).
4. Place pickling spice and optional red pepper flakes on a clean, double-layer, 6-inch-square piece of 100% cotton cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag.)
5. Mix sugar, vinegar and spices (in cheesecloth bag) in a saucepan; bring to a boil.
6. Add drained vegetables. Return to boil; reduce heat and simmer, uncovered, 30 minutes. Remove spice bag.
7. Fill relish mixture into hot, clean pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
8. Process in a boiling water canner according to the chart below. At the end of processing time remove lid and wait 5 minutes before removing jars from canner onto dry towel or cooling rack. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time for Tangy Tomatillo Relish in a boiling-water canner

Style of Pack - Hot

Jar Size: Pints
Process time at elevations of:

• 0 - 1,000 ft - 15 minutes
• 1,001 - 6,000 ft - 20 minutes
• Above 6,000 ft - 25 minutes

Developed by the National Center for Home Food Preservation at The University of Georgia, Athens, GA.

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Freezing

To freeze tomatillos, remove their husks and rinse them under cold water in a colander to wash off the sticky residue that is often on the surface of the fruit. Pat dry with a paper towel. You can freeze tomatillos chopped, diced, sliced or whole.

Chop or dice your tomatillos and package is small containers or freezer bags to add to salsa recipes or dishes.

Whole or sliced tomatillos can be frozen on a cookie sheet and when frozen transfer to freezer bags. These can be thawed and used to make salsa verde or added to Mexican dishes.

Label with content and date.

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Drying

Remove husks from the tomatillos and wash to remove sticky surface. Cut tomatillos in half and remove core. Slice tomatillos about ¼ inch thick OR they can be chopped or diced. Diced or chopped should be dried on fruit leather sheets or fine mesh. Tip: lightly spray tray with cooking spray to prevent sticking.

Dehydrate 125 -135⁰F until tomatillos are completely dry with no moisture pockets.

Store in a cool, dry, dark location in closed containers.

Dried tomatillos can be rehydrated by covering with boiling water and let set for 5 minutes. They can be used in Mexican recipes and made into salsa verde. Dried tomatillos can also be ground in a grinder to make tomatillo powder to use as seasoning in recipes.

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Source: OSU Master Food Preserver Program