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Yellow tomato sauce and boiling water canner?
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Posted: Sep/07/2007 12:30 PM PST
I have 15 lb. of yellow tomatoes (orange stripe) and I'd like to make a sauce. I understand that yellow tomatoes have a lower acidity. Does anybody have a recipe they have used for making a sauce processed in a boiling water canner? Thanks!! |
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Posted: Sep/12/2007 8:41 PM PST
A rather belated welcome to GG from WI, mn! The lower acidity of the yellow tomato would get me wondering if they'd need to be processed in a pressure-canner rather than the boiling water one. Or maybe you could freeze it? http://www.recipezaar.com/recipes.php?q=Yellow%20T omato%20Pasta%20Sauce (gotta do a "highlight/copy/paste" manuever on the link) This one looks good, a variation on the one I got from my friend, Vickie, whose mom was a cook at the local Italian restaurant. Vickie can do things with tomatoes that are outta this world! I do see that this one also suggest freezing rather than canning, though. Sorry to ramble on, welcome and thanks for joining, stop back and dig around a bit anytime! 
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Posted: Nov/30/2007 10:18 AM PST
Ciao all- I know this reply is way late and perhaps no longer applicable. I've been doing a ton of canning myself, so have been away from the forums for months. It's a common misconception that yellow or white tomatoes are lower in acidity. In fact, all tomatoes have approximately the same pH, it's just the BRRIX or sugar content that varies with colour and variety. Also, orange tomatoes, because of their colouration, contain more beta-carotene, which, in fact, is a pigment. That being said, yellow tomatoes do not need any additonal special care when used in canning/preserving recipes. |
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Posted: May/12/2008 8:12 PM PST
Quote: Originally posted by Sorellina It's a common misconception that yellow or white tomatoes are lower in acidity. In fact, all tomatoes have approximately the same pH, it's just the BRRIX or sugar content that varies with colour and variety. Partially true, but not complete. There are varieties of tomato that are not acidic enough (above the 4.6 line) and the USDA Home Canning Guides recommend the addition of lemon juice or citric acid to each jar of every tomato product to be certain of correct pH. This procedure is recommended for those individuals who are using one of the subject varieties, who are using unknown varieties, or who wish to further minimize any potential botulism risk. http://www.extension.umn.edu/distribution/nutritio n/DJ1097.html |
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