Remove the dry outer husks of the tomatillos and wash thoroughly. They do not need to be peeled or seeded.
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 into clean, hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner 15 minutes. Makes 3 pints.