Tomatillo Green Salsa (for canning) (What I actually did 3/29/09)
Yield: 8 pints
7 cups chopped tomatillos
1/2 cup chopped long green chiles
4 cups chopped onions
1 cup white vinegar
6 cloves garlic, finely chopped
1 Tbsp salt
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes.
Cooked everything together for 20 minutes.
Poured into clean jelly jars.
Final step: water bath. Wrapped in old Tshirst (to prevent breakage) and boiled for 15 minutes.