About Andrew Rosenberg Expertise I can answer questions relating to food preparation, preservation, storage and other food safety issues. I am chef and former microbiology student.
Experience I have 15 Years experience in many types of foodservice operations. I have supervised and trained cooks, maintained inventory and placed orders with purveyors. I have worked in coffee shops, taverns and full-service restaurants.
Education/Credentials I have 6 years of post-secondary education; I majored in microbiology and food chemistry; University of WI 1982-85, University of MN 1990-93
Question I'm canning tomatos, this year I got yellow tomatos instead of red ones. Is there anything different in the process of canning them? I'm not sure if I should can them like a red tomato or do something different. If you can help I'd greatly appreciate it.
Answer hello
Mature Yellow tomatoes are slighty less acidic than red tomatoes. It is my belief that they can be processed the same as red tomatoes.
I don't think they would fit into the category of a low acid vegetable though. You may wish to process yellow tomatoes for a little bit longer than red tomatoes.
