5 x half-litre jars (US pints)
Empty tomatillos into a pot about 10 litres / quarts in size or larger. You can start warming the pot slowly.
Wash the jalapeno peppers, stem them, but leave seeds in.
Wash and peel the onions, then cut into slices. Add to pot.
Wash, peel and mince the garlic, add to pot.
Add the apple cider vinegar, bottled lime juice, and the water.
Crank heat on pot and bring to a boil.
Boil steadily, though not crazily, uncovered for an hour. Stir periodically.
Turn stove burner off. Remove from heat and let cool a bit so that it's safe for the next step.
(At this point, you could even refrigerate the mixture in tubs overnight and pick up the next day.)
Jalapeno Hot Sauce. www.healthycanning.com