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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old January 31, 2006   #1
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Default How to safely can tomatoes/tomato products
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Old February 1, 2006   #2
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Thanks for this link. I'm going to try canning some this year.
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Old February 3, 2006   #3
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What a great link. Thanks!!
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Old June 23, 2012   #4
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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..
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Old June 23, 2012   #5
Jeannine Anne
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Yes you can can yellow ones, just follow the USDA advice re canning low acid veggies.

XX Jeannine
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Old October 11, 2012   #6
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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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Old February 9, 2013   #7
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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.
Give a man a fish and he eats for a day - Teach him to fish and he eats for a lifetime.

Last edited by Hotwired; February 9, 2013 at 06:59 PM.
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Old February 11, 2013   #8
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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.

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Old August 9, 2013   #9
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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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