Lately, the tomatoes at the top of the cage have yellow shoulders. We haven't had a high temperature less than 95 in a couple of weeks, so that isn't unusual. However, Friday I picked all these tomatoes and the normal ones that were shaded from the sun and left them on the counter to ripen a bit before canning them today.

I've washed them and cut off the top third of all the ones that had yellow shoulders. Even though they had all turned red, the part that was yellow was now soft and wrinkled.

Are they safe to can or should make juice and freeze it?