Recipe: Tomatillo Green Salsa (canning recipe)

Sorry, unless you wish to use the following safe tested recipe, you will need to freeze your salsa. There is no way to determine if your own recipe would be acidic enough to safely process. It could put you at a risk for botuiism.
CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions and chiles. Acid, such as vinegar or lemon juice must be added to prevent the bacteria, Clostridium botulinum, from growing. This bacteria produces a deadly toxin that can cause serious damage to the central nervous system or death when eaten in even small amounts. These salsa recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling water canner.

TOMATILLO GREEN SALSA
Yield: 5 pints

5 cups chopped tomatillos*
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalape os
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin (optional)
3 Tbsp oregano leaves (optional)
1 Tbsp salt
1 tsp black pepper

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally.

Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

*You may use green tomatoes in this recipe instead of tomatillos.