The first clue is that it isn't written as a canning recipe but only for fresh eating. It is made in small proportions too as one would for fresh eating only. Or one could freeze it. Very few 'fresh eating' and/or cooking recipes are safe to can.

So that alone means it was never intended for nor has it ever been tested for sealing in an air tight environment and storing it on the shelf.

Then when one evaluates the recipe note the very small amount of added acid (1 T lime juice). That is not nearly enough to compensate for all the low acid ingredients in the recipe. If one was to try canning it with that proportionately low amount of added acid there would be little to prevent bacterial and spore growth in the canned environment.

As a general rule, salsa is one of the most risky foods to guess with when it comes to canning. Both because it is a mix of low-acid ingredients but also because it is eaten fresh from the jar with no further cooking to destroy toxins. So 9 times out of 10, unless it is presented as tested and approved recipe for canned salsa, it won't be safe to can.

Thanks for checking first. If you want to make then freeze it.

Dave

I agree with Dave, that just isn't enough acid for that amount of vegetables, plus that salsa is meant as a "raw" condiment, other than the tomatillos it isn't cooked at all, so canning would change the texture.

I tend to be a bit of a rebel, and break some of the canning rules after weighing the risks and quality issues. Something like salsa, though, which is not reheated before consuming and contains low acid vegetables is something that I'm more careful with than something like a jar of tomatoes that I'm going to dump into a pot of chili.

So, my vote for canning is, sadly, also a no. I'd be a little "iffy" about freezing, not because I don't think it would be safe but because it might change the texture. That's something I'd try a small batch of and see how it reacts.

Annie

I forgot to add, in addition to the Tomatillo Salsa recipe in the Ball book there is one at NCHFP that is tested if you are interested.

http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html

Was hoping to hear back from the OP. Hope she didn't try to can this one.

Dave

I didn't use the recipe for canning. I just used the one in the Ball recipe book, which turned out great. I have about 20 diced cups of tomatillos in the freezer waiting to be made into salsa, though. Thanks for the info

Thanks for getting back to us Kerrie. Appreciate it and glad you found one that works for you.

Dave