Tomatillos, with their tangy, slightly acidic flavor, are a staple in many Mexican and Southwestern dishes. From vibrant salsas and enchilada sauces to hearty stews and flavorful chili, tomatillos add a unique zest that’s hard to replicate. But what do you do when your garden overflows with these green orbs, or when you find a fantastic deal at the farmer’s market? The answer: home canning.
Understanding Tomatillos and Canning Safety
Before diving into the process, it’s crucial to understand why canning tomatillos requires careful attention. Tomatillos, like tomatoes, are a naturally acidic food, but their acidity levels can vary. Acidity is the key to safe home canning because it inhibits the growth of Clostridium botulinum, the bacteria responsible for botulism, a potentially fatal form of food poisoning.
Low-acid foods require pressure canning to reach temperatures high enough to kill botulism spores. However, acidified foods, like properly prepared tomatillos, can be safely processed in a boiling water bath canner. The addition of an acid, like lemon juice or vinegar, ensures that the pH remains low enough to prevent bacterial growth.
It is important to always follow tested recipes when canning food at home. This ensures the safety of your food and prevents the growth of harmful bacteria that could cause serious illness or death. Never experiment with canning recipes or ingredients, as this can affect the acidity levels and put you at risk.
Choosing the Right Tomatillos for Canning
The quality of your canned tomatillos starts with selecting the best produce. Look for firm, unblemished tomatillos with tight husks. Avoid any that are bruised, soft, or show signs of mold. The color can range from green to yellow, depending on the variety and ripeness. Green tomatillos generally have a more tart flavor, while yellow ones are slightly sweeter.
Wash the tomatillos thoroughly under cool running water. Remove the papery husks and any sticky residue. This step is crucial for removing dirt and potential contaminants. You may choose to peel your tomatillos before canning. Some people do not like the texture of the skins after canning. If you choose to peel them, score the bottom of the tomatillo with an X, blanch them in boiling water for a minute, then transfer them to an ice bath before slipping the skins off.
Essential Canning Equipment
Having the right equipment is essential for safe and efficient home canning. Here’s a checklist:
- Boiling Water Bath Canner: A large pot with a rack to hold the jars.
- Canning Jars: Use specifically designed canning jars (e.g., Ball, Kerr) in pint or quart sizes. Inspect for chips or cracks.
- New Canning Lids and Bands: Always use new lids for each canning project. Bands can be reused if they are in good condition.
- Jar Lifter: A tool for safely lifting hot jars in and out of the canner.
- Lid Lifter: A magnetic tool for safely lifting lids from hot water.
- Wide-Mouth Funnel: To help fill jars without spilling.
- Bubble Remover/Headspace Tool: A non-metallic tool for removing air bubbles and measuring headspace.
- Clean Kitchen Towels: For wiping rims and handling hot jars.
- Measuring Cups and Spoons: For accurate measurements.
Preparing Jars and Lids
Proper jar preparation is critical for achieving a good seal and preventing spoilage. Start by washing the jars in hot, soapy water. Rinse them thoroughly. You can then sterilize the jars by boiling them for 10 minutes. Keep the jars hot until you are ready to fill them.
While the jars are being sterilized, prepare the lids. Follow the manufacturer’s instructions. In most cases, this involves simmering the lids in hot water. Do not boil the lids, as this can damage the sealing compound. Keep the lids hot until you are ready to use them.
Tomatillo Canning Recipes: Two Proven Methods
There are primarily two methods for canning tomatillos at home: plain canned tomatillos and tomatillo salsa. Both require adding an acid to ensure safety.
Plain Canned Tomatillos
This method yields a versatile ingredient that can be used in various dishes.
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Ingredients:
- Tomatillos, washed and husked
- Bottled lemon juice or white vinegar (5% acidity)
- Salt (optional)
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Procedure:
- Prepare jars and lids as described above.
- Pack the tomatillos into hot jars, leaving 1/2-inch headspace.
- For pints, add 1 tablespoon of bottled lemon juice or vinegar per jar. For quarts, add 2 tablespoons.
- Add 1/2 teaspoon of salt per pint jar, or 1 teaspoon per quart jar, if desired.
- Pour boiling water over the tomatillos, maintaining 1/2-inch headspace.
- Remove air bubbles with a bubble remover tool.
- Wipe jar rims clean with a damp cloth.
- Place lids on jars and screw bands on until fingertip tight.
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Process in a boiling water bath canner.
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Processing Times:
- Pints: 15 minutes
- Quarts: 20 minutes
Tomatillo Salsa
Canning tomatillo salsa is a great way to preserve the flavors of summer. Always use a tested recipe from a reliable source, such as the National Center for Home Food Preservation or your local extension office. Here’s a basic recipe:
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Ingredients:
- Tomatillos, washed and husked
- Onions, chopped
- Jalapeños, seeded and chopped
- Garlic, minced
- Cilantro, chopped
- Bottled lemon juice or white vinegar (5% acidity)
- Salt
- Optional spices: cumin, oregano
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Procedure:
- Prepare jars and lids as described above.
- Roast tomatillos, onions, and jalapeños under a broiler until slightly charred. Alternatively, sauté them in a pan.
- Combine the roasted vegetables, garlic, cilantro, lemon juice or vinegar, salt, and optional spices in a food processor or blender. Pulse until desired consistency is reached.
- Pour the salsa into a saucepan and bring to a simmer.
- Ladle the hot salsa into hot jars, leaving 1/2-inch headspace.
- Remove air bubbles with a bubble remover tool.
- Wipe jar rims clean with a damp cloth.
- Place lids on jars and screw bands on until fingertip tight.
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Process in a boiling water bath canner.
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Processing Times:
- Pints: 15 minutes
- Quarts: 20 minutes
Boiling Water Bath Canning: Step-by-Step
The boiling water bath canning method is crucial for ensuring the safety of your canned tomatillos.
- Fill the Canner: Fill your boiling water bath canner about halfway with water. Place the rack inside and bring the water to a simmer.
- Load the Jars: Carefully place the filled and sealed jars onto the rack in the canner using a jar lifter. Make sure the jars are not touching each other or the sides of the canner.
- Add More Water: Add more hot water to the canner, if needed, until the water level is at least 1 inch above the tops of the jars.
- Bring to a Boil: Bring the water to a rolling boil.
- Process: Once the water is boiling vigorously, start the timer according to the recipe’s processing time.
- Adjust for Altitude: If you live at an altitude above 1,000 feet, you will need to increase the processing time. Use a chart that reflects your elevation to avoid any spoilage in the canning process. This adjustment is crucial, because the boiling point of water decreases as altitude increases.
- Turn off Heat and Cool: Once the processing time is complete, turn off the heat and remove the lid from the canner. Let the jars sit in the hot water for 5 minutes. This allows the pressure inside the jars to equalize gradually and helps prevent siphoning.
- Remove Jars: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface, leaving space between them. Avoid tilting the jars.
- Listen for the Pop: As the jars cool, you should hear a “pop” sound, indicating that the lids have sealed properly.
- Check the Seals: After the jars have cooled completely (12-24 hours), check the seals. Press down on the center of each lid. If the lid doesn’t flex or move, it’s properly sealed. If the lid flexes, it is not sealed, and the contents should be reprocessed with a new lid or refrigerated and used immediately.
- Remove Bands and Store: Once you’ve confirmed the seals, remove the bands. Wash and dry the jars. Label them with the date and contents, and store them in a cool, dark, and dry place.
Safety Precautions and Troubleshooting
Canning is a rewarding skill, but safety should always be your top priority.
- Always follow tested recipes: Using reliable sources like the National Center for Home Food Preservation is crucial.
- Never alter recipes: Changing ingredient ratios can affect the acidity and safety of the canned product.
- Inspect jars carefully: Discard any jars with chips or cracks.
- Ensure proper headspace: Leaving the correct amount of headspace is essential for proper sealing.
- Adjust for altitude: Adjust processing times based on your altitude.
- Check seals before storing: Make sure all jars are properly sealed before storing.
- If in doubt, throw it out: If you are ever unsure about the safety of a canned product, discard it.
- Signs of Spoilage: Look for signs of spoilage, such as bulging lids, unusual odors, or mold. Discard any jars showing these signs.
Enjoying Your Home-Canned Tomatillos
Once you’ve successfully canned your tomatillos, you can enjoy them in a variety of dishes. Use plain canned tomatillos as a base for sauces, soups, and stews. Add them to chili, enchiladas, or casseroles for a burst of flavor. Tomatillo salsa is delicious on its own as a dip or topping, or it can be used as an ingredient in other recipes.
Home-canned tomatillos are a delicious and versatile ingredient that can add a unique flavor to your meals. By following these guidelines, you can safely and confidently preserve your harvest and enjoy the taste of summer all year round. Remember, safety is paramount when it comes to home canning.
FAQ 1: Why is acidity so important when canning tomatillos?
Tomatillos are naturally low-acid foods, meaning they don’t have enough inherent acidity to prevent the growth of Clostridium botulinum, the bacteria that causes botulism. Botulism is a serious and potentially fatal illness, so ensuring the proper acidity level during canning is crucial for safety.
Acidifying tomatillos with an approved acid, such as bottled lemon juice or vinegar, lowers the pH to a safe level below 4.6. This acidity inhibits the growth of botulism spores, making the canned tomatillos safe for consumption. Always follow tested and approved recipes that specify the amount of acid needed for safe canning.
FAQ 2: What are the essential ingredients needed for canning tomatillos safely?
Beyond the tomatillos themselves, the two most critical ingredients for safe tomatillo canning are bottled lemon juice or vinegar and salt. Bottled lemon juice and vinegar are used to acidify the tomatillos to a safe pH level for canning, preventing the growth of botulism. Salt, while primarily for flavor, also contributes to the overall preservation process and can help inhibit microbial growth.
Other optional ingredients, like spices and peppers, can be added for flavor, but they do not contribute to the safety of the canning process. Always prioritize the acidification step and follow trusted recipes for proper ratios of tomatillos to lemon juice or vinegar. Using fresh lemon juice or vinegar of unknown acidity is not recommended due to variations in acid levels.
FAQ 3: Can I use a water bath canner for canning tomatillos?
Yes, but only if you follow a tested recipe that includes the proper amount of acid to lower the pH of the tomatillos to a safe level. Water bath canning is suitable for high-acid foods like jams and jellies because the high acid content prevents botulism growth.
Because tomatillos are low-acid, you must add sufficient acid, typically bottled lemon juice or vinegar, according to a reliable source like the National Center for Home Food Preservation or your local extension office. Ensure the recipe is specifically designed for water bath canning and includes the necessary acidification steps for safety. Pressure canning may also be used following appropriate, tested recipes.
FAQ 4: How do I properly prepare my jars and lids before canning tomatillos?
Jars must be sterilized before filling with tomatillos and processing, especially when water bath canning for less than 10 minutes. This involves washing jars in hot, soapy water and then sterilizing them by boiling them in a water bath canner for 10 minutes (adjusting for altitude). Alternatively, jars can be sterilized in a dishwasher with a sanitizing cycle.
Lids should be prepared according to the manufacturer’s instructions. Generally, this involves simmering the lids in hot (not boiling) water to soften the sealing compound. This allows the lid to create an airtight seal during the canning process. Do not reuse lids, as they may not seal properly.
FAQ 5: What is headspace, and why is it important in tomatillo canning?
Headspace refers to the empty space left at the top of the jar between the top of the food (in this case, the tomatillos) and the underside of the lid. Proper headspace is crucial for creating a vacuum seal during the canning process.
Insufficient headspace can lead to food leaking out of the jar during processing, preventing a proper seal. Excessive headspace can result in air remaining in the jar, which can also hinder the formation of a strong vacuum and potentially lead to spoilage. Most tomatillo canning recipes will specify a headspace of ½ inch.
FAQ 6: How do I adjust processing times for different altitudes when canning tomatillos?
Altitude affects the boiling point of water, which in turn affects the temperature achieved inside the jars during processing. At higher altitudes, water boils at a lower temperature, requiring longer processing times to ensure proper heat penetration and destruction of harmful microorganisms.
If you live at an altitude above 1,000 feet, you must increase the processing time according to established guidelines. Consult the National Center for Home Food Preservation or your local extension office for altitude adjustments specific to your location and the type of canning method (water bath or pressure canning) you are using. Failing to adjust for altitude can result in under-processing and potential spoilage.
FAQ 7: What are the signs that my canned tomatillos have spoiled, and what should I do?
Several signs indicate that canned tomatillos may have spoiled. These include a bulging lid, a broken seal, cloudy liquid, unusual odors, or visible mold. A hissing sound when opening the jar, or liquid spurting out, are also clear indicators of spoilage.
If you observe any of these signs, do not consume the tomatillos. Improperly canned food can contain harmful bacteria, including Clostridium botulinum, which can cause botulism. Dispose of the contents of the jar immediately in a sealed bag in the trash to prevent accidental consumption by people or pets. Do not taste the food. Wash any surfaces that have come into contact with the spoiled food with hot, soapy water, and sanitize them with a bleach solution.