When I've tried flour tortillas, they shrink up to about half the original size after taking them out of the press, so they're about 1/4 inch thick. Am I working the dough too much? Or maybe not enough? I've tried letting the dough sit, letting it sit twice (before and after rolling into the balls). They're a complete failure. Any suggestions would be much appreciated.

I love tomatillos! I like to make my salsa verde with fresh and roasted tomatillos, cilantro, lemon juice and salt. That's it! Any suggestions as to the best storing method? Water canning? Pressure canning? Freezing? Thanks in advance.