Real canning recipe, wrong yield
With a bumper crop of tomatillos, we thought we'd put up some salsa verde. We followed this recipe to the letter...
...but after simmering for 20 minutes, it only yielded about 3 pints! How can I tell if the product will keep safely?
The recipe states that green tomatoes are an acceptable substitute for tomatillos. That makes me wonder if maybe this recipe was developed and tested using green tomatoes, which have *way* more water than tomatillos. I can't imagine substituting one for the other in equal volume and getting a similar yield.