My first batch of sauce tomatoes are close to ripe. Over the course of the summer I’d like to do tomato sauce, tomato jam, and ketchup. Do y’all have any tips? Any recipe recommendations? I’ve never canned anything before. I know to only use safe, tested recipes. Also, my tomatoes are yellow sauce tomatoes. I was looking at this recipe. Can I use my yellow tomatoes for it? Tomato tax pic included.
by msmith1994
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Go to the [national center for home food preservation](https://nchfp.uga.edu). That website has all information you need on how to safely can and preserve all types of things. The step-by-step instructions have been tested in university laboratory conditions and is generally considered the go to source by many canners beginners, and experienced alike.
Sauce tomatoes are less juicy than regular tomatoes so you might get a thicker product if using the paste tomato. If it’s a yellow variety, the finished product will obviously look different (might be some strange ketchup, lol). Make sure to use bottled lemon juice and/or vinegar with 5% acidity (modern tomato varieties tend to be sweeter and may be lower acid so additional acid ensures safety). Taste your tomatoes once they are fully ripe and if it’s really bland, you might want to add a different variety tomato to give it a boost in flavour).
also adding to this, you won’t get the bright red products like you get in stores. they use stabilizers and specific cooking techniques to keep the color that we can’t replicate in a home kitchen. they will still be very tasty however just a dark brownish red