Canned tomatillos

This is my go to for canning questions - http://nchfp.uga.edu/tips/summer/preserving_tomatillos.html
They say:
Acidification: To ensure safe acidity, add two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart jar of tomatillos. For pints, use one tablespoon bottled lemon juice or ¼ teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5-percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

And just take into account that your tomatillos will be cooked by the canning process.

I agree with aargersi about considering leaving them whole.

Have you also thought of dehydrating them? Takes up way less space and you can rehydrate them and puree them.

Oh and I think just puree if you want instead of whole - BUT - I would consider leaving them whole, you can always puree latter and that way you have more options

Found this on line - just replace the lemon with the lime and I think you're good:
Canning Tomatillos

Home canning of tomatillos is pretty easy. First, husk and wash the tomatillos. Then gently cook them in boiling water until tender (about 10 minutes), drain and pack into hot sterile jars. Fill the jars with the hot cooking water to within 1/2 inch of the rim. Add 1 tsp salt and 2 tbsp lemon juice or 1/2 tsp citric acid (per quart) to each jar. Seal the jars and place in boiling water for at least 30 minutes.