In this article, I’ll walk you through making and canning tomatillo salsa, following a recipe from the Ball Complete Book of Home Preserving. You’ll learn about the ingredients, the step-by-step process, and some helpful tips to ensure your salsa is delicious and safe to eat.
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Recipe source: The Ball Complete Book of Home Preserving (Amazon).
Canning Tomatillo Salsa (Video)
Ingredients
To start, gather the following ingredients:
- 5 1/2 cups of chopped, husked tomatillos
- 1 cup of chopped onions
- 1 cup of chopped, seeded green chili peppers (jalapeno, poblano, or Anaheim)
- 1/2 cup of white vinegar
- 4 tablespoons of lime juice
- 4 cloves of garlic, finely chopped
- 2 tablespoons of finely chopped cilantro
- 2 teaspoons of ground cumin
- 1/2 teaspoon of salt
- 1/2 teaspoon of red pepper flakes
Preparing to Can Tomatillo Salsa
Here are the steps you need to take before you do the actual canning process.
Preheat Your Water and Jars
Add water to your canner based on the instructions in your canner manual. Place your jars inside to heat them up.
Since this is a hot pack recipe, you’ll want to heat the water to 180 degrees Fahrenheit.
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👉 Check it out on AmazonCombine the Ingredients
In a large stainless steel stock pot, combine all your ingredients. This includes tomatillos, onions, chili peppers, vinegar, lime juice, garlic, cilantro, cumin, salt, and red pepper flakes.
Cook the Tomatillo Salsa
Place the stock pot on medium-high heat and stir the mixture constantly until it comes to a boil. Once boiling, reduce the heat and simmer for 10 minutes, stirring occasionally.
Fill Your Jars with the Tomatillo Salsa
Using a headspace tool to make sure the salsa has 1/2″ headspace
using a green plastic headspace measuring tool to debubble the jars
Using a funnel makes it much easier to add the salsa to the canning jars.
Once the salsa is ready, carefully remove the jars from the canner. If you added water to the jars to preheat them, pour the water back into the canner.
Use a funnel to fill each jar with salsa, leaving 1/2 inch of headspace at the top. After filling, remove air bubbles by running a non-metallic spatula around the inside edges of the jars. Adjust the headspace if necessary by adding or removing salsa.
Wipe the Rims and Seal the Jars
Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on top and screw on the rings until they are fingertip tight.
Water Bath or Steam Canning Tomatillo Salsa
Place your jars back into the canner, and water bath or steam can them for 15 minutes, adjusting for altitude.
Wait and Cool
Once the processing time is complete, turn off the canner and let it cool for 5-10 minutes before removing the jars. I like to prop open the lid with a wooden spoon for 5 minutes to let some of the heat out, and then open the lid all the way for 5 minutes before removing the jars.
Check the Seals
After the jars have cooled for 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, the jar is sealed correctly. To double check, I always like to lift the jars up by the lids to test the seal. Store any unsealed jars in the refrigerator and use them within a week. Or, if you prefer, you can put on new lids and reprocess the jars, or put them into the freezer.
Enjoy Your Tomatillo Salsa
Your homemade tomatillo salsa is now ready to enjoy! It’s perfect for adding a tangy kick to your dishes. The flavors will mellow over time, so for the best taste, let the jars sit for 3-4 weeks before opening. This salsa is excellent on omelets, tacos, and more.
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👉 Check it out on AmazonFinal Thoughts
Canning at home can be a fulfilling process, giving you control over the ingredients and allowing you to preserve seasonal produce. Using a Nesco Canner makes this process straightforward and efficient. Enjoy your delicious homemade tomatillo salsa, and don’t forget to share your canning adventures with others! If you found this guide helpful, consider subscribing to my YouTube channel and liking the video for more canning recipes and tips. Happy canning!
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Have you tried this yourself? Have a question or tip to share? Leave a comment below — your experience or question could help someone else, too!