I've always said I wouldn't can anything, ever. I would freeze food, I would dehydrate, but I would never can. It seemed like such a chore - a whole day spent juggling hot glass in a steaming kitchen with no guarantee that you're not just preserving the botulism for a day when your loved one decides they want some homegrown salsa.
That was before we decided to grow tomatillos. The three small plants we bought at the farmer's market in June completely took over a section of our garden. We ate them all summer, a few at a time, as they ripened, but then September came and we were overrun with the little green fruits. Bowls of them filled our refrigerator and I made a halfhearted attempt to blanch and freeze a batch, which promptly turned into a unappetizing chartreuse mush.
Fine, I thought with a sigh. Fine. I'll can some of my famous salsa. How hard can it be? I bought jars and accessories, I researched recipes and instructions, I was lucky to have Mike's help...
But that salsa? Sealed up tight & ready for chips.