I can stuff all of the time...I find that adding unwanted acid for the sake of preservation really harms the flavor. Just make sure you boil or steam the can for 20 full minutes immediately after canning, and before use. I believe that would eliminate most nasty microbes. Of course if the can swells, throw it away. Just give it a good cooking beforehand and all will be good. I want some tomatillos for next season!
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