I live in So Cal and will be going to visit family in Buffalo next week. I am always asked (and love it!) to make mexican food while i am there. Getting tomatillos fresh is a huge problem so i need to substitute canned. My problem is that i have no idea what would equal adding x amount of canned product to a recipe that calls for x amount fresh. Eyeballing it is certainly an option but then simmering time etc always lead me to having to adjust things a lot. If i were to usually use a pound of fresh tomatillos for a sauce what would you think that would be in canned tomatillo?