Anyone can tomatillo salsa?
I was given lots of tomatillos, and would like to can salsa tomorrow. I canned tomatillo salsa a few years ago with the BBB recipe and did not like it it all. It was way too sour, and it was eventually all tossed out. What a waste of food and effort!. The NCHFP recipe looks very similar to the BBB recipe. I have had sweeter tomatillo salsas in the past, so I'm thinking either sugar was added, the tomatillos were a sweeter variety, or balsamic vinegar was used.
Anyway, I wanted to get thoughts or experiences from anyone that has canned tomatillo salsa. Thoughts on using balsamic vinegar, or does that sound just too odd? The roasted tomatillo-chipotle salsa in the BBB sounds interesting too, as it has tomatoes and a bit of sugar. Anyone try that recipe? Sounds like it would be a bit sweeter.
Oh - and while I know sugar can be added to safe canning recipes, what about honey? I would prefer to sweeten with honey if possible, as a few relatives that will be eating this are avoiding sugar.
Any input would be greatly appreciated. Especially before tomorrow afternoon :)