I want to can tomatillos (pureed not whole) that I can later incorporate into things like soups, chilaquiles, and salsas. I can only find recipes for canned green salsas. Any ideas regarding the necessary acid content and boiling time. Ideally I would like to only use tomatillos, lime juice, and salt.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.