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Old October 11, 2012   #6
Lilith's Avatar
Join Date: Apr 2012
Location: Aurora IL - zone 5b
Posts: 10

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.
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