Beth, I was thinking about your yellow tomatoes all night. Are they going to ripen yellow? That would be a pretty sauce.
Would you mind sharing ways to can peppers or pepper sauce? Like a hot sauce, or a chili sauce, or have you canned them whole? Do roast and peel them?
Most of my tomatoes this year area La Roma 111.
https://www.totallytomato.com/P/00422/La+Roma+3+Hybrid+Tomato
I plan on canning them as sauce in quart jars.
I can green chiles skinned, seeded and chopped.
Canning Diced Green Chiles - Simply Notable
I can green chile sauce using this recipe.
blog.bountifulbaskets.org/2012/09/10/green-chile-enchilada-sauce
Something curious has happened with this years chiles according to DH. For most New Mexicans, green chiles are all about the flavor. DH says my chiles remind him of the flavor from his childhood. He has an incredibly subtle taste capacity. He says for an instant, right before the heat is felt, you (he) can taste the flavor. He is in heaven with the flavor of this years chiles.
In the past I have canned chili sauce using the standard recipe from the Ball Canning Guide. I'll make some this year too.
Yes, I roast and peel the green chiles. I bought a home sized roaster this winter and have used it three times. I am not happy with the chiles yet. Tomorrow I am buying cases of Hatch green chiles to freeze. The grocery stores have roasters operating all day. You just take them home, steam in the bag for one hour, and pack into freezer bags, chill and freeze. I will probably buy most of our whole green chiles from the grocery and freeze them and can my own chiles.
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