Another question for you experienced canners: I have a bunch of gorgeous little tomatillos that I'd love to peel and can whole, so they're more versatile. These would be processed in our pressure canner since they're low-acid, but I'm having trouble finding specific instructions re: time/pressure for processing whole husked tomatillos online. Can anyone point me in the right direction? Thanks so much!
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)