Also asked this question in preserving the harvest but didn't get any replies. Got the tomatillos picked. They aren't ripe but all the sites said they ripen better after picking. They all also say to cook the tomatillos before making the salsa. I want to know, would it be ok to just chop, mix, and can the salsa or should it be cooked even if I am canning it? And could I chop, mix, and freeze the ingredients before canning with no change in taste? I know everything will be mushy but since salsa verde is supposed to be run through a blender mushy is ok. What I want to do is mix the tomatillos with roma tomatoes, hot peppers, and garlic with lemon juice and can that as a salsa. If it ends up nasty and I hate the taste, oh well. But I don't know which way to do it. I've never canned myself and haven't tried my pressure cooker (I do my canning at Mom's) so I'm a little leary. If chopping and freezing will be ok I can have it all mixed and ready and have Mom help me can it. Or I can try canning water like everyone says before doing the salsa. It will be a few days yet before the romas and the tomatillos are ripe but I would like to know which way to go before I have to chop fruit.