Just follow the standard instructions for tomato sauce/puree. There's no difference, except of course there will be more waste as they're more seedy and have less pulp.

Carol

Here is a link that might be useful: Standard Tomato Sauce

Thank you Carol. Just checking to make sure. Will they also keep their color or do I need to add something else too?

We have had members can yellow tomatoes of various varieties. I cannot remember any complaints regarding the results.

Generally they do retain their color. If in doubt, do a small test batch of a jar or two and see how you like the results.

Carol

If you want to insure color retention just add some ascorbic acid to them - Fruit Fresh. Or a bit of lemon juice. I don't think it is needed but it sure won't hurt.

Dave

Thanks everyone. Last year was my first year canning and I purchased one pound of ascorbic acid and two lbs of citric acid. I will try canning both with and without the ascorbic acid and see how it turns out.