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Suze January 31, 2006 06:38 PM

How to safely can tomatoes/tomato products

Sherry_AK February 1, 2006 08:42 PM

Thanks for this link. I'm going to try canning some this year.

clay199 February 3, 2006 02:08 AM

What a great link. Thanks!!

barbara June 23, 2012 12:45 PM

I have a quick question..Can I can yellow tomatoes with my red ones and is there any thing I should do special...Thanks from Texas with a garden full..

Jeannine Anne June 23, 2012 03:17 PM

Yes you can can yellow ones, just follow the USDA advice re canning low acid veggies.

XX Jeannine

Lilith October 11, 2012 07:31 PM

Jeannine -
I'm assuming yellow tomatoes have lower acidic values than red ones. Is that true? I'm new at canning so hope this question is not too dumb.

Also, many tomato canning recipes require hot peppers which don't appeal to my husband and me. Can I substitute milder peppers for the hot ones? For example, can I substitute ancho or poblano peppers for habanaros or scotch bonnets? Would a milder pepper effect the pH or water bath times? I want to be safe. Thanks. :yes:

Hotwired February 9, 2013 05:52 PM

I was always told that yellow were low acid tomatoes. I wanted to find out how much lower the Ph was. The Red and Yellow were nearly the same. Yellow had a little more sugar content. I was driving them crazy at Cornell with Ph tests. The tomatoes advertised as low acid, had higher sugar contents, but not lower Ph levels. It appears that higher sugar content is perceived as lower acid. I measured 16 varieties of tomatoes. Maybe low acid tomatoes exist, but I couldn't find them. I still have the report from Cornell somewhere. I remember that they all tested between 4.59 and 4.62, and test accuracy was something like +/-.03.

ddsack February 11, 2013 10:35 AM

Good to know that, Hotwired. I think this topic keeps coming up and I seem to remember Carolyn saying that yellow tomatoes do not have lower acid, but good to have verification from your recent Cornell tests.

I do believe that sugars cover up the acid in yellows. Azoychka is a yellow that has no sweetness, and enough acid zing to pop your eyeballs.

newatthiskat August 9, 2013 06:37 AM

I get paranoid every time I add a low acid veggie I pressure can my tomatoes. I also do not like a ton of vinager so I feel it is safer that way

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