Last year I planted my tomatillos in window boxes and the harvest was tiny - I don't think they had enough space to root properly and the location of the boxes led to the wind snapping a lot of branches.
This year I planted the tomatillos out in a raised bed and they have really thrived. I've already picked about 10lbs of fruit and there's about the same on there.
Rather than have this bumper tomatillo crop go to waste I thought I'd have a go at preserving them in jars so that they can be used throughout the winter.
I searched around on the internet and found this method from the National Centre for Home Food Preservation in the USA.
I washed the jars in the dishwasher and left it closed until I needed the jars to maintain sterility. I also scalded the jar seals in boiling water to sterilise them.
The tomatillos were cooked in a pan, just covered in water, for about 15 minutes. When they were cooked I added a tablespoon of lemon juice to each jar, filled to about 10mm below the top of the jar and then topped them up with the cooking liquid.
The jars were sealed and placed in a large stock pot full of boiling water (submerged by at least an inch of water) where they were left for 40 minutes. If you watch the jars in the boiling pot you can see air bubbles being driven from the inside of the jar - this will create a vacuum inside the jar once it cools down.
After 40 minutes the jars are removed from the boiling water and allowed to cool slowly.
The results have been good - I'll be preserving a lot of the remaining tomatillo harvest the same way and maybe have a go at preserving some tomatillos and chillies as salsa verde.