I can them right along with the red ones - if you want it to look fabulous, alternate layers of red and yellow. (I always put 2T lemon juice in my canned tomatoes....)
I make my Sunshine Salsa. I use white onions and habeneros, so the whole jar is yellow. It looks great on the shelf next to my red and green salsa.
I made catsup once with Golden Boy tomatoes. It was really pretty, and it was not so acidic but it didn't look right. Very good though!
Try your local senior citizens center, they would probably love them, if not can them just like any other tomato. marrie
I think you need to send them to me. I lost all 65 tomato plants to blight this year. I used them just like any other tomatoes - sauce, salsa, or just tossed some in the freezer for later. With 2 little kids I don't have much time for canning right now. -Cindy in MA
Yellow tomatoes have lower levels of acidity than typical reds. You may want to add 3 tablespoons of bottled lemon juice per quart to up the acid level for canning. You can also use citric acid or vinegar. (vinegar might not be a taste you want, though)
Salsa, chili, spaghetti sauce. and I love layered in the jars with the various shades of red tmatoes!!! Treat them aw you wold red tomatoes. Since this is a "chicken" site, how about bacon, tomato, and scrambled egg sandwich for breakfast, lunch and dinner???!!!
