Canning Recipes

Tomatillo Salsa
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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5 1/2 cups chopped cored husked tomatillos - -- (abt 2 lbs)
1 cup chopped onion
1 cup chopped green chilies
4 garlic cloves -- minced
2 tablespoons minced cilantro
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon red pepper
1 cup vinegar, 5% acidity
4 tablespoons lime juice

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine all ingredients in a large saucepot. Bring mixture to a boil;
reduce heat and simmer 10 minutes.

Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet

This recipe yields about 4 half-pints.

Caution: When cutting or seeding hot peppers, wear rubber gloves to
prevent hands from being burned.

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