You can uses the yellow ones the same as the red. If you do any canning with the yellow tomatoes, the canning books say to add some sort of acid. I use vinagar or lemon juice but you can also use the powdered stuff. I also mix my yellow ones in with the red for my salsa. I canned a couple of quarts of yellow tomatoes whole last year but the kids complained when I added them to chili, said it looked funny.