Canning Tomatillos

Bright, tart, and versatile, the tomatillo (pronounced toe-mah-tee-yo) is often mistaken for a green tomato—but it’s a unique fruit all its own. Wrapped in a papery husk and bursting with citrusy flavor, this staple of Mexican cuisine has earned its place on the pantry shelves of home canners across North America.

A Brief History of the Tomatillo

Tomatillos (Physalis philadelphica) have been cultivated in Central America for thousands of years, long before tomatoes made their way across the ocean. Revered by the Aztecs and grown throughout Mesoamerica, they played a prominent role in sauces and stews—most notably the classic salsa verde. Unlike tomatoes, tomatillos are more acidic and boast a firmer texture, making them ideal for canning and culinary use year-round.

Nutritional Benefits of Tomatillos

Don’t let their small size fool you—tomatillos pack a serious nutritional punch. They’re low in calories and rich in dietary fiber, Vitamin C, and antioxidants. They also contain niacin, potassium, and manganese, making them heart-healthy and digestion-friendly. Their tart flavor comes from their natural pectin and acidity.

Using Home-Canned Tomatillos in Meals

Once preserved, tomatillos offer a convenient base for a wide array of dishes. Use them straight from the jar to create quick salsas, enchilada sauces, or Mexican soups like pozole verde. Blend them with garlic, lime, and cilantro for a fast green sauce, or add them to chili for a zesty twist. Their tangy flavor pairs beautifully with pork, chicken, and hearty legumes like black beans or lentils.

Simple Canning Recipe: Tomatillos in Water

Yields: 7 quarts or 14 pints

Ingredients:

• 16 pounds Fresh tomatillos, husked and washed
• Boiling water
• Bottled lemon juice

Instructions:

1. Prepare the tomatillos by removing their papery husks and rinse off the sticky coating. Cut large tomatillos into halves or quarters; leave small ones whole.
2. Raw pack the tomatillos into jars, leaving 1/2-inch headspace. Add 1 tablespoon bottled lemon juice per pint (2 tablespoons per quart) to increase acidity.
3. Pour boiling water over the tomatillos, maintaining 1/2 inch headspace. Remove any trapped air pockets and adjust headspace if needed.
4. Wipe rims with a clean damp cloth dipped in vinegar. Apply lids and screw bands and hand tighten.
5. Process jars in a boiling water bath canner, both pints and quarts process for 40 minutes. Adjust for altitude as necessary. Do not start your timer until the water is at a full rolling boil.
6. Remove jars and let cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place.

Tomatillos are one of the easiest and most rewarding home-canned ingredients to stock in your pantry. Whether you’re new to preserving or a seasoned canner looking to add a vibrant green staple to your shelves, this little fruit deserves a spot in your seasonal routine.

Happy Canning!
xo
Diane, The Canning Diva
www.canningdiva.com

Canning Tomatillos

Recipe by The Canning Diva

0.0 from 0 votes

Servings

14 Pints or 7 Quarts

servings

Prep time

20

minutes

Once preserved, tomatillos offer a convenient base for a wide array of dishes. Use them straight from the jar to create quick salsas, enchilada sauces, or Mexican soups like pozole verde.

Ingredients

US Metric

• 16 pounds 16 Fresh tomatillos, husked and washed

• Boiling water

• Bottled lemon juice

Instructions

• Prepare the tomatillos by removing their papery husks and rinse off the sticky coating. Cut large tomatillos into halves or quarters; leave small ones whole.
• Raw pack the tomatillos into jars, leaving 1/2-inch headspace. Add 1 tablespoon bottled lemon juice per pint (2 tablespoons per quart) to increase acidity.
• Pour boiling water over the tomatillos, maintaining 1/2 inch headspace. Remove any trapped air pockets and adjust headspace if needed.
• Wipe rims with a clean damp cloth dipped in vinegar. Apply lids and screw bands and hand tighten.
• Process jars in a boiling water bath canner, both pints and quarts process for 40 minutes. Adjust for altitude as necessary. Do not start your timer until the water is at a full rolling boil.
• Remove jars and let cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place.

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