Tomatillos

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. Follow the acidification amounts for tomatoes on page 3-5. 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 1/2-inch headspace. Fill hot jars with boil- ing water, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Process the same as Water-Packed Whole Tomatoes, Hot Pack.

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