Remove husks and wash tomatillos; leave whole. For each pint, add 1 tablespoon bottled lemon juice OR 1/4 teaspoon citric acid. For each quart, add 2 tablespoons bottled lemon juice OR 1/2 teaspoon citric acid. Add directly to each jar before filling. Acidification is required for every processing option. See the linked NCHFP acidification table.

Cover tomatillos with water and boil gently until tender, 5–10 minutes. Drain.

Pack hot tomatillos into hot jars, cover with boiling water, and leave 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.

Boiling-water process pints for 40/45/50/55 minutes and quarts for 45/50/55/60 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.

Pressure option: choose one complete tested row. Dial gauge, pints or quarts: 15 minutes at 6/7/8/9 psi or 10 minutes at 11/12/13/14 psi at 0–2,000/2,001–4,000/4,001–6,000/6,001–8,000 ft. Weighted gauge: 15 minutes at 5 psi through 1,000 ft or 10 psi above; alternatively 10 minutes at 10 psi through 1,000 ft or 15 psi above. The 1-minute option is only 15 psi through 1,000 ft and is not recommended above 1,000 ft.