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Old 09-25-2008, 01:25 AM   #1
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Canning Tomatoes

I know this is probably a dumb question, but its one I need to ask. Can I can yellow tomatoes (don't know the variety) the same as the red ones? Do I even want to? And would there be any point to "mixing" (red & yellow) them?

If the answer is yes, then will I be able to use them as I would ordinary canned tomatoes? Honestly, I don't care for them (yellows) all that much, but growing up sort of poor has made me very hesitant to waste food (or anything for that matter!) Speaking of which, I have roughly 400,000 wire bread ties if anyone can use em'

I have a lot of yellows, and really hate to waste them. Of course, poisoning my family would suck as well, so I thought I'd ask before I went to the trouble of putting them up.

Thanks everybody!!

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Old 09-25-2008, 01:35 AM   #2
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I had a lot of the yellow ones and loved them as they were as sweet as sugar..So I hate canning and wanted to save some so I roasted them, put them through a ricer they are so good...I would just mix them with some of the roasted red ones I did as both kinds are outstanding..I just put them on a cookie sheet, added some evoo,diced yellow onion and several heads of garlic with the tops cut off sprinkled on some kosher salt..Perfect..I have them in the freezer for later..

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Old 09-25-2008, 03:19 AM   #3
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I don't know that the color has anything to do with it ... but you might want to read the information on this site: National Center for Home Food Preservation - How Do I Can Tomatoes ... Canning Tomatoes and Tomato Products.
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Old 09-25-2008, 10:41 AM   #4
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I mixed my yellows, reds and pinks all together. It changes the color of the sauce a little, but tastes great.
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Old 09-25-2008, 01:40 PM   #5
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If you don't like the yellow tomatoes now, you probably won't like them in sauce, either. What is it you don't like about them?

I made some of my tomatoes (a very sweet heirloom variety) into tomato jam - it's delicious I adapted this recipe, using just tomatoes, sugar, lemon juice, salt and one jalapeno: Tomato Jam
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Old 09-26-2008, 07:00 PM   #6
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The color has very little to do with the safety. Just be sure to follow regular CURRENT safe canning procedures for tomatoes.
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Old 09-26-2008, 07:41 PM   #7
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Yellow tomatoes have less acid than red ones, and have different requirements for canning. You need to check out the method in your Ball Blue Book.
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