Best way to preserve tomatillos prior to making canned salsa verde?

So my tomatillos are coming up now but my chile arbol and jalapeños still need a few weeks to come up.

I wanted to know if you guys have a recommendation for preserving the tomatillos as they’re picked prior to making canned salsa verde.

Do I roast and freeze? Blanch and freeze? Anything that works best?

After I have my chile arbol and jalapeños then the idea would be to thaw the stored tomatillos and can salsa verde.

Also wanted your advice on your favorite canned salsa verde recipe.