There are some varieties that are slightly less acidic than others, but this difference is so slight that there is no real difference in taste or in how the tomatoes should be processed. Most tomato fruits have a pH of between 4.3 and 4.6. Some yellow-fruited types are slightly less acidic than the normal red varieties, but not enough to make any difference. Research conducted by the USDA indicates that all varieties available to the home gardener are safe for water bath processing as long as good-quality fruit are used. Flavor differences that exist between varieties are not because of differences in acid content, but because of balances of the sugar to acid ratio.
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