Canned Tomatillos Sauce Recipes

SALSA VERDE RECIPE FOR CANNING

Steps:

• 1. Combine all ingredients in a large stockpot and bring to a simmer on the stove. Simmer for 20 minutes to an hour to allow the tomatillos to break down and flavors to meld. Taste and adjust salt accordingly. 2. Ladle sauce into prepared pint mason jars leaving 1/2 inch headspace, and process in a water bath canner for 15 minutes for pints. (Adjust for altitude) 3. Remove from the canner and allow to cool at room temperature before checking seals to make sure all jars have properly sealed. Place any unsealed jars in the refrigerator for immediate use.

CANNED GREEN TOMATILLO SAUCE

Steps:

• Blend tomatillos, poblano peppers, jalapeno peppers, onion, chicken broth, and garlic in a food processor or an electric blender in batches.
• Pour blended mixture into a large stockpot and add cilantro, lime juice, oregano, and seasoned salt. Bring to a boil over high heat; reduce heat and let simmer for 20 minutes.
• Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until blended mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

CANNED TOMATILLOS SAUCE RECIPE

Steps:

• In a food processor, add tomatillos, poblano peppers, jalapeno peppers, onion, chicken broth, and garlic. Blend them well and make a paste of them.
• In a large stockpot, add this whole mixture and add lime juice, oregano and seasoned salt and boil it over high heat, and after 20 minutes, lower the heat and keep let it cook.
• Meanwhile, you can check the pint-sized jars for any defect in their rings or cracks, replace the defective ones. Immerse them into simmering water while your mixture is still cooking. Clean the rings and lid properly in soapy and warm water.
• Put this sauce in these jars and, with the help of a knife or spatula, remove any air bubbles. Clean the rims with a moist cloth and close the lid tightly.
• Boil water in a stockpot and keep a rack at the bottom of it. Add the jars on the rack such that they are half immersed in the boiling water. Cover the jars with water up to their neck and cook for 25 minutes.
• Now, after 25-30 minutes, remove the jars from water and let them rest for about 12-24 hours (if you want). Press the center of the lids of the jars such that lids do not move up or down. Take out the rings and keep them in a cool and dark place.