i was wondering if anyone cans yellow tomato salsa ?
i have a bushel of them and was thinking of canning some as salsa
i would use the regular salsa reciepe i use. but use the yellow tomatoes .
thanks for any help
As long as you used a safe-tested recipe from a reliable source (i.e. Ball, Bernardin, NCHFP, Extension agencies) the acidity of the tomatoes doesn't matter. The amount of vinegar called for is sufficient for all possibilities.
Besides, there's no way to tell what the acidity is. Variety (like Jetstar), growing conditions, ripeness, exposure to hours of sunlight are all circumstances that affect acidity, as does blight. Blighted tomatoes may be unsafe due to higher pH.
A lot of people think yellow tomatoes are lower-acid; actually, many varieties just have more sugar.
It's very important to use only tested recipes with salsa. Aside from the tomatoes it contains low-acid product like peppers, onions and garlic and is eaten straight from the jar. There's no additional cooking before serving to kill off harmful bacteria.