Canning tomatillo salsa

Tomatillos looked really good at Cash and Carry this week, so I bought a 2-pound bag. That made a lot of salsa, even after taking some to a couple of parties. So I decided to can it. It always seems like canning is going to be a hassle, and why only can three jars of something? But every time I start on canning with a small batch of something it really isn't a hassle, nor does it generate a big mess. And now I'll have some good salsa in the pantry. That makes me happy.