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I've been researching canning tomatoes other than red and finding that they recommend using lemon juice when canning yellow or pink or colors other than red. I know that they are not as acidic as red and might need the extra acid. Maybe or maybe not. Mom use to can yellow tomatoes years ago and all she added was a little salt. All five of us kids are still alive. I've only canned red ones but have lots of other colors this year. Now you hear and read that it's not safe to do this or don't do that. Does anyone know if you get that lemon taste after canning? If so...I don't want to bother. I know you can also use citric acid but I did that one year with peaches and although it made them keep their color it also messed up my mouth with blisters everytime I ate them and I followed the instructions to the t. Now I put a littlesugar with pineapple juice or lime juice in my peaches and freeze or can them. You do get a little taste but it is good and no blisters.
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