Yellow Tomato Canning Recipes for Fresh and Tasty Jars

Yellow tomatoes are a vibrant and delicious twist on the classic red variety, offering a sweeter, less acidic flavor that brightens any dish. If you’ve ever wondered how to preserve that sunny burst of flavor to enjoy year-round, canning yellow tomatoes is a fantastic way to do just that.

Whether you’re new to canning or a seasoned pro, the process is rewarding and surprisingly straightforward with the right recipe and techniques. In this post, we’ll explore several mouthwatering yellow tomato canning recipes that will bring a golden glow to your pantry and your plate.

From classic yellow tomato salsa to spiced yellow tomato chutney and savory yellow tomato sauce, these recipes showcase the versatility of this cheerful fruit. Plus, canning at home means you control the ingredients, ensuring freshness and flavor without unnecessary additives.

Let’s dive into the art of yellow tomato canning with detailed recipes, helpful tips, and all you need to get started!

Why You’ll Love This Recipe

Canning yellow tomatoes is a delightful way to savor the sweetness and mild tartness of these unique tomatoes beyond their short growing season. Unlike red tomatoes, yellow tomatoes tend to have a less acidic profile, which makes their canned versions perfect for those who prefer a gentler tomato flavor.

These recipes are designed to be approachable for beginners while still offering exciting flavor twists for experienced canners. With a variety of options like salsa, chutney, and sauce, you can choose your favorite or try them all.

Beyond deliciousness, home-canned yellow tomatoes add a splash of color and nutrition to your meals all year round.

Plus, canning your own tomatoes reduces food waste and connects you with the seasonal rhythms of your garden or local farmer’s market. You’ll love the convenience of having ready-to-use tomato products for soups, stews, pasta, and more.

Ingredients

Yellow Tomato Salsa

• 4 lbs yellow tomatoes, chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced
• 1 cup apple cider vinegar
• 1/4 cup lime juice
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp cumin
• 1/2 cup chopped fresh cilantro (optional)

Yellow Tomato Chutney

• 3 lbs yellow tomatoes, chopped
• 1 large onion, chopped
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp mustard seeds
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt

Yellow Tomato Sauce

• 5 lbs yellow tomatoes, peeled and chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1/2 cup fresh parsley, chopped

Equipment

• Large stockpot for cooking the tomatoes
• Canning jars – pint or quart size, sterilized
• Lids and bands for sealing jars
• Water bath canner or large pot with a rack
• Lid lifter and jar lifter tool
• Funnel for filling jars
• Large mixing bowl
• Sharp knife and cutting board
• Blender or food mill (for sauce)
• Measuring spoons and cups
• Clean kitchen towels

Instructions

Yellow Tomato Salsa

1. Prepare your jars and lids. Sterilize jars by boiling them in hot water for 10 minutes. Keep them warm until ready to fill.
2. Combine ingredients. In a large stockpot, add chopped yellow tomatoes, onion, garlic, jalapeños, apple cider vinegar, lime juice, sugar, salt, and cumin. Stir to combine.
3. Cook the salsa. Bring the mixture to a boil over medium-high heat, then reduce heat to medium and simmer for 25-30 minutes until thickened, stirring occasionally.
4. Remove from heat. Stir in fresh cilantro if using. Ladle the hot salsa into prepared jars, leaving 1/2 inch headspace.
5. Seal the jars. Wipe rims clean, place lids on jars, and screw on bands finger-tight.
6. Process jars. Place jars in a boiling water bath canner, ensuring water covers jars by at least one inch. Process for 15 minutes.
7. Cool and store. Remove jars carefully and let cool undisturbed for 12-24 hours. Check seals before storing in a cool, dark place.

Yellow Tomato Chutney

1. Prepare jars and lids. Sterilize and keep warm as before.
2. Cook chutney ingredients. In a large pot, combine tomatoes, onion, brown sugar, vinegar, ginger, garlic, mustard seeds, cinnamon, cloves, cayenne, and salt.
3. Simmer. Bring to boil, then reduce heat and simmer for 45-60 minutes until thick and syrupy, stirring frequently.
4. Fill jars. Ladle hot chutney into jars leaving 1/2 inch headspace.
5. Seal and process. Wipe rims, seal jars, and process in boiling water bath for 15 minutes.
6. Cool and store. Let jars cool undisturbed and check seals before storing.

Yellow Tomato Sauce

1. Prepare jars and lids. Sterilize as above.
2. Cook tomatoes. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until translucent.
3. Add tomatoes and seasonings. Add peeled, chopped yellow tomatoes, salt, pepper, basil, and oregano.
4. Simmer sauce. Bring to a boil, reduce heat, and simmer uncovered for 1-1.5 hours, stirring occasionally until thickened.
5. Blend sauce. Use an immersion blender or food mill to purée the sauce to your preferred consistency.
6. Add parsley. Stir in fresh parsley off heat.
7. Fill jars. Ladle hot sauce into jars leaving 1/2 inch headspace.
8. Seal and process. Wipe rims, seal jars, and process in boiling water bath for 35 minutes (pints) or 40 minutes (quarts).
9. Cool and store. Remove jars, allow to cool, check seals, and store in a cool, dark place.

Tips & Variations

Tip: Always ensure your jars and lids are properly sterilized to avoid spoilage. Use fresh, ripe yellow tomatoes for the best flavor and texture.

• For a spicier salsa, add extra jalapeños or a pinch of cayenne pepper.
• Try substituting apple cider vinegar with white vinegar for a sharper tang.
• In chutney, experiment with adding chopped dried apricots or raisins for extra sweetness and texture.
• To make a smoother sauce, strain the puréed sauce through a fine mesh sieve before canning.
• To boost acidity in yellow tomato recipes, add a little more vinegar or lemon juice to ensure safe preservation.
• If you prefer a low-sodium version, reduce salt and add herbs like oregano or basil to enhance flavor.
• For an herbal twist, add fresh thyme or rosemary to the sauce during cooking.

Nutrition Facts

Serving Suggestions

Yellow Tomato Salsa is perfect served with tortilla chips, as a topping for grilled vegetables, or spooned over tacos for a fresh, fruity kick. It also pairs beautifully with dishes like grilled chicken or fish.

Yellow Tomato Chutney makes a delightful condiment for cheese boards, sandwiches, or roasted meats. It complements spicy curries and can be used as a glaze for roasted vegetables.

Yellow Tomato Sauce is a versatile base for pasta dishes, pizza, or casseroles. It’s excellent stirred into soups or stews to add a subtle sweetness and golden color.

Try it in recipes like the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food for a unique twist.

Conclusion

Canning yellow tomatoes is an excellent way to capture the sunshine and sweetness of summer all year long. These recipes offer a range of flavors from tangy salsa to rich sauce and spiced chutney, letting you enjoy the unique taste of yellow tomatoes in many forms.

The process is straightforward and rewarding, perfect for anyone looking to expand their home-preserving repertoire with something a little different.

By making your own canned yellow tomato products, you not only save money but also gain control over ingredients and flavor profiles. Whether you’re preparing for winter meals or looking to create thoughtful homemade gifts, these recipes will serve you well.

For more vibrant plant-based cooking inspiration, be sure to check out Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas and Afghan Vegetarian Pulao Recipe Easy and Delicious Guide. Happy canning and happy cooking!

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