Ask Lisa: Yellow tomatoes can be canned, but do so safely
Q: Is it possible to can yellow tomatoes like I do red ones?
— Julie Crossen, Powell, Ohio
A: Any tomatoes can be canned; however, due to varying levels of acid in tomatoes it is always necessary to add acid when canning any type of tomatoes. This will keep the preserved tomatoes safe for eating by creating an environment where bacteria cannot thrive, regardless of the canning method -- boiling water or pressure.
Acidifying tomatoes can be accomplished by adding commercially bottled lemon juice to the mix (2 tablespoons per quart) or powdered citric acid (1/2 teaspoon per quart). Bottled lemon juice is recommended over fresh squeezed, because its acid level is consistent.
Canning is a rewarding hobby, but it is important to always can safely or the consequences can be deadly. Because new vegetable varieties are constantly coming on the market, it is important to follow an up-to-date recipe.
Two valuable sources of information are “So Easy to Preserve” produced by the University of Georgia Cooperative Extension (http://setp.uga.edu/about.html) and the “Ball Blue Book Guide to Preserving.” (www.freshpreserving.com).
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