Those tomatillas! Wish I had that problem, Diane! However, I do have a friendly produce guy, who will bring in 20 lb boxes for me, which I get him to do about once a year. Here is what I do with them: remove their little overcoat, wash in cool water, then simmer in fresh water, just until they turn color, remove from pot, then freeze single use quantities, like about 6 - 8 in one container or more if they are small. Then they get used for all sorts of things, Mexican. I have made a great green sauce and processed that...add citric acid and ascorbic acid, (vitamin C). Follow a canning recipe. The frozen ones, will usually last almost the year, but then there are just the two of us. Green chile stew mmmmmm I can taste it now! I have it archived at Rob Lusk's PepperFool page: http://www.PepperFool.com click RECIPES then find Doug Irvine on the side bar. Have fun...cheers, old Doug in BC