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yellow tomato salsa

none of ur business, OK(Zone 5b)

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

Indianapolis, IN(Zone 5b)

My yellow tomatoes have a different taste, so as long as you're ok with the taste being different.

If you suspect that they might be low acid, you would need to pressure can them instead of water bath. I don't know one way or the other whether their acid content is any different from reds, though.

none of ur business, OK(Zone 5b)

as far as i know i don't think they are acid difference.
i do use vinager in my salsa
good to know taste , thanks

St. Helens, OR(Zone 8b)

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.


none of ur business, OK(Zone 5b)

i used the ball book Carol . i followed it to the letter. :)
turned out good.
i always wonder about the garlic in salsa

Indianapolis, IN(Zone 5b)

Does anyone pressure can salsa? Recipe?

none of ur business, OK(Zone 5b)

i think my next batch i will put in more cilantro. i love that stuff !
No i have never pressure canned it . it is safe with vinager added

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