It happened! I made and canned my first EVER batch of salsa using my accidentally-home-grown tomatillos. Fortunately, I did a bit of research beforehand and learned that you must use a recipe that is specifically for canning, since some fresh salsa recipes don't contain enough acid (vinegar or lemon / lime juice) to safely preserve the salsa in jars for a long period of time. I'm not sure exactly what will go wrong (I think botulism???) but everything I read contained the words "DANGER" and "DO NOT ADJUST THIS RECIPE" and other scary things that made even a recipe-changer like me walk a very straight line while making this.
The pantry finally contains ONE set of jars holding something I can eat. And eat it I will - does anyone else eat salsa straight out of the jar with a spoon? I pretty much expect to have heart burn for the entire duration of salsa season. Happy gardening!
