Anyone know if this can be safely preserved in a pressure canner?

I realize this recipe has been out there for a while, but I’d love to preserve a batch of it to enjoy when tomatillos aren’t local anymore. Thanks!

  • Posted by: Susan
  • June 27, 2021


Nancy June 28, 2021
Susan, another idea. Haven't done it yet myself, but I understand tomatillos can be frozen. And the other ingredients in your recipe seem available year round.
HalfPint June 28, 2021
Yes, you should be able to pressure can this salsa. Since it does not have a lot of acid, pressure canning would be the only safe way to can. Temperature needs to be 240F to kill all microorganisms and you can only achieve that with pressure canning. Here are the instructions for pressure canning tomatillos:

It should be a good guide for this salsa.
Susan June 28, 2021
Thank you!
aargersi June 28, 2021
Susan just reading through it I don’t think so, it doesn’t seem to have enough acid, but to be sure you can get an acid tester.

I recommend Cathy Barrows book Mrs Wheelbarrows Practical Pantry, it is a wealth of information and safety guidelines!
Susan June 28, 2021
Thank you for the links!
Recommended by Food52