It is pureed so that is an automatic red flag. Yet it calls for the same processing time as the approved recipe from NCHFP. That doesn't work since pureed foods - what few are approved - require longer processing times. When the density is unknown then you puree foods after opening the jars but not before.

See and compare to the tested and approved recipe at NCHFP http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html

or use the Salsa Verde recipe in the BBB or the Salsa Verde recipe in the Joy of Pickling or one of the many recipes in the other approved books. If you want any of them sweeter you can add honey to taste.

When you use approved recipes then you don't have to worry whether they are safe or not.

Dave

Thanks Dave. Here is the tomatillo salsa recipe from freshpreserving.com. Is this different than the BBB?

http://www.freshpreserving.com/tomatillo-salsa---ball-fresh-preserving-br1032.html

This recipe confuses me because my understanding is that green chilies (I think they mean green peppers such as Anaheim or Poblano??) are usually peeled and it says nothing about peeling them here (same at NCHFP). The picture also clearly shows a pureed product, and they say nothing about that either. With 1 cup of peppers to 5.5 cups of tomatillos, plus 1/2 tsp red pepper flakes, wouldn't this be unbearably hot? Any way to make it less so? I'm happy to try this one as long as it won't be smoking hot. And would roasting the tomatillos be an issue?

Just realized you said BBB, and not one of Ball's other books, so I went and got mine and compared recipes and it looks the same. Can pick up peppers and cilantro tomorrow and give this a go, but still confused about exactly what they mean by green chilies and the pureeing.

"my understanding is that green chilies (I think they mean green peppers such as Anaheim or Poblano??) are usually peeled and it says nothing about peeling them here (same at NCHFP). "

"Green chilies" can be any one of a a hundred of hot pepper varieties - Hatch, Poblano, Aneheim, Jalapeno, Serrano, Chilaca, Habanero, etc. - it's your choice. The amount of heat in the finished sauce all depends on the type and amount of peppers you use. You can always reduce the amount and even leave out the dried peppers if you wish

The NCHFP recipe I linked clearly tells you about the different methods for peeling. Peeling is recommended depending on the variety of pepper used - some have thick skins, some thin. But peeling them is optional, not mandatory.

No the fresh preserving recipe is not the same as the Salsa Verde recipe in the BBB. Do you not have a BBB? You really need to have one if canning things.

If you want the tomatillos roasted then why not use the Roasted Tomatillo recipe there.

https://www.freshpreserving.com/roastd-salsa-verde---ball-recipes-br3573.html

Dave

I do have the BBB, the one with the cheesecake on the cover, dated 2008. In that version the Salsa Verde recipe is the same as the one on freshpreserving.com.

But I had totally missed the Roasted Tomatillo recipe on freshpreserving.com. That's exactly what I want and I will be using that one. That's from their newest book.

Speaking of that newest book, I was reading some reviews that brought up some food safety questions, such as canning recipes with chicken broth in them using BWB. Perhaps people with that newest book with open a discussion on this forum.

Thanks. I have just ordered the latest edition of the BBB, as well as the All New. Once I've taken a look at the All New, I'll open a separate thread with anything of note. The description does say "Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab".

There have been previous discussions about The All New... Here is one:

http://forums.gardenweb.com/discussions/3960743/the-all-new-ball-book-of-canning-and-preserving-2016?n=13

I have a copy of it and yes, there are many differences. But I did not mean that it isn't tested. Just that it isn't USDA lab tested. It is Jarden-Canada lab tested. How important that difference is is up to you to decide. But there will be different recommendations and any differences between the two don't automatically make the other invalid or unsafe.

Dave

I made the roasted salsa verde this afternoon with the tomatillos I had. I used the recipe from freshpreserving.com, which is taken from their new book, which I have not yet received. BEST salsa verde recipe I have ever made. I used it to make cheese enchiladas with what didn't fit in the canner and they were better than restaurant bought. I ended up doubling the recipe, but lowering the heat by using fewer jalapenos (but everything else exactly the same). The only thing is, instead of making 6 pints (double recipe), it equated to 7.25 pints. Hope that's not an issue? Not sure where I ended up with extra. I do wish for recipes it would just stated for example: X cups of onion instead of X amount of medium sized onions. I find the latter much less precise. I used to my eye what are medium sized, but another person might think differently.