Well I am sort of amazed that the recipe states that it makes "about" 5 pints since the bulk of the other items cook down to almost nothing.

I am equally amazed that you need 1 cup of lemon juice, so that means you basically got 1/3 cup of juice per jar!!!
No thanks for me. I'd rather freeze a less acidic type of salsa than to use that much lemon juice with my tomatillos cause they are tart enough for me as is.

I understand why they add that much lemon juice...

I don't know about you...but I prefer larger batches recipes if they can be had anymore.

The flavor is actually pretty good. I'm not sure if it's the multitude of onions balancing it out or what, but it's not too sour at all. It's really tasty. But will it keep? When a recipe turns out with a yield that's way off like this, do you still trust it?