Here we work through the USDA procedure for home canning whole tomatillos
Husk all the tomatillos and discard the husks.
Wash tomatillos in fresh, potable water.
Leave tomatillos whole. Do not cut or attempt to deseed.
Put tomatillos in large pot, cover with water, and bring to a boil.
Simmer the tomatillos gently under just tender -- about 5 to 10 minutes.
Pack hot tomatillos into jars, leaving 2 cm (½ inch) headspace.
MANDATORY. Acidify jars. To each half-litre/ pint jar add either 1 tablespoon bottled lemon / lime juice OR ¼ teaspoon citric acid. To each litre/quart jar add either 2 tablespoons bottled lemon / lime juice OR ½ teaspoon citric acid.
OPTIONAL: ½ teaspoon salt per half-litre / pint; 1 teaspoon per litre / quart jar.
Fill jars with fresh boiling water, leaving 2 cm (½ inch) headspace.
Debubble, top up as needed with clean boiling water from a kettle to maintain headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process half-litres (pints) for 40 minutes; litre (quart) jars for 45 minutes. Increase time as needed for your altitude.
Home canning whole tomatillos. www.healthycanning.com