Today's adventure in gardening/cooking/homesteading.....canning!

First, tomatillo salsa verde (photo left) - perfect for enchiladas or just eating with chips). Tomatillos are sort of funny little things, they look like mini green tomatoes, are a little sticky on the outside, and are housed in a casing that looks like a lantern. My roommate grew them in his garden this year as an experiment, and they seem like a success to me! They're both a bit sour and sweet when eaten raw, and they make a really refreshing salsa.

1 pound of tomatillos
1 onion
2 JalapeƱo peppers and 1 Poblano (totally variable, this is just what I had in the garden)
1/4 c. chopped cilantro


Remove the husks and rinse the tomatillos. Put them in a saucepan with water to cover and bring the water to a simmer. Cook for about 10 minutes, until they change color and squish easily.

Combine the tomatillos and all the remaining ingredients in blender.

If you’re freezing or storing in the refrigerator, you’re done. If you want to can it, proceed to Step 3.

Put sauce in a pan and bring to a boil. Meanwhile, prepare your canning equipment. Gently boil your lids and have a big pot of water going for water-bath canning. Be sure to sterilize the jars. Transfer the hot sauce to clean, hot jars and assemble the lids.

Transfer the jars to the water bath. The water should cover the jars. Bring the pot back to a boil. Process pint jars 25 minutes and quart jars 35 minutes.

Then we moved on to roasted tomato salsa....more to come.

PS: A great resource if you're canning, drying, smoking, pickling....or just curious: the National Center for Home Food Preservation.

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