sunshine,

The info you found is correct --- yellow tomatoes aren't actually any lower in acid. You can treat them exactly like red (or purple or pink or orange...) tomatoes.

You can mix in any knds of tomatoes you like. It is kind of fun to can some jars of just yellow, I find --- they are very pretty! And Lemon Boy has a nice, slightly "citrus-y" taste that is preserved a bit if you make a sauce of just it. But there is no safety reason not to mix and match.

Happy canning,

Zabby, who LOVES yellow tomatoes, and has two Lemon Boy plants herself, but they're still several weeks away from ripe tomatoes --- darn!

Yeah, what she said. With one proviso: Mixing yellows with reds gives you a muddy looking sauce. Nothing wrong with it, from a taste or safety point of view. But it looks off and, sometimes, unappetising.

My recomendation is that you can them separately for that reason.

I have mixed tomato colors for chunks and that turned out quite pretty, but I can totally understand what gardenlad is saying about the color of a sauce made with mixed tomatoes.

Carol

Thanks everyone for the posts! I am off to the house now to get started canning then. I think I will keep the yellows to themselves... It does make sense that it would be prettier. Thanks again!

Regina

I always can Red, yellow and orange tomatoes together in chunks because it is so pretty in a Jar.

Stacie