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canning tomatillo salsa questions (salsa verde)

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Post  lyndeeloo 8/22/2014, 1:43 pm

Just harvested some tomatillos, which look like they will be the first of many. I am planning on making several types of salsa and canning it. I found some recipes, but am still looking for an approved for canning recipe using roasted tomatillos. I found one that calls for roasted tomatillos and plum tomatoes, wondering if I can substitute all tomatillos for the total volume of tomatoes and tomatillos and still water bath process the salsa safely. Any help would be appreciated! I have never used roasted veggies in canning before and don't want to make any mistakes. I'd prefer to use someone's tried and true recipe rather than taking a chance on internet recipes. Can't find a recipe with all roasted tomatillos in my Ball canning books or on the FDA canning site.
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lyndeeloo
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Post  yolos 8/22/2014, 2:09 pm

I have the Ball Complete Book of Home Preserving (2006,2012?).  There are two recipies - page 212 and 213. 

The first recipe uses tomatillos boiled for 10 minutes.  (5-1/2 cups chopped cored husked tomatillos, onion, chili peppers, white vinegar, lime juice, garlic, cilantro, cumin, salt, hot pepper flakes).

The second recipe uses roasted tomatillos but also has tomatoes.  I have never done much if any canning but I would think that you could use the roasted tomatillos in the first recipe.

Let me know if you want the whole recipe.
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Post  lyndeeloo 8/22/2014, 2:49 pm

Thanks yolos, I was looking at those and wondering about substitutions, too. I decided to call the Ball Company canning help line and they said if they don't have it specifically in a recipe, they haven't tested it and they don't recommend making substitutions. I guess I will be using the recipes as they are, better safe than sorry.
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Post  johnp 8/22/2014, 5:15 pm

I use the one on page 212 but roast the tomatillos. I still boil the other stuff so the recipe stays the same. I still like roasted tomatillos so I quit canning tomatillos and make mine in small batches and freeze in containers. I have developed my own mixture that I like so that's why I quit canning because I, like you, don't want to take a chance.
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Post  lyndeeloo 8/23/2014, 7:49 am

Thanks johnp. That sounds like a great idea. I really want to see how it tastes with roasted tomatillos.  I'll make up a small batch and see if we like it. How long do you think it will keep in the freezer?
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Post  johnp 8/23/2014, 8:11 am

I don't know, it never stays very long. Last summer we froze four containers and the last one was used this past spring, april or may as I recall. One thing I would suggest is roasting them on the grill until you get some char marks and they break open. The other suggestion is to use serrano peppers rather than jalapenos. Right now we have one in the frig. and three containers frozen. I don't think we'll get another as they don't seem to be doing much, as in not filling out.
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Post  lyndeeloo 8/23/2014, 10:48 am

Thanks johnp!  I picked 4 lbs yesterday and looks like than much still on the plants to come yet if all goes well. We eat a lot of salsa so it won't stay long in our freezer either. Space is the issue there. Thanks for the tips. I'll try one batch roasted for the freezer and one batch boiled for canning and see how it goes.
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