Hi folks! I love tomatoes, but my stomach will not tolerate the high acid content in most RED tomatoes anymore. So! I grew many low acid (yellow) tomatoes in my limited garden. I would like to preserve some for Chile later in the year, but all the information I see on canning, says to add acid to even the red tomatoes when canning.
I've made a batch of Chile with my yellow tomatoes and it's GREAT!, with NO stomach problems. I need some advice.