Re: [CH] Low Acid Tomatoes

Mary-Anne Durkee (durkee.ch.list@gmail.com)
Mon, 21 Aug 2006 13:55:29 -0700 

Matt,

I do the same as you "to be safe" I add lemon juice and BWB process 35
min for pints and 40 for quarts.  I mainly make varietal tomato
sauces, cooked down by 40-50% with dehydrated sliced garlic, chile
flakes, and fresh basil.

Tomatoes have the same ph, it is the Brix/sugar reading that varies,
thus the sweet/low acid comments.

Momotoro and Odorinko and Sungold were developed by the Japanese as
they prefer the sweetness.

Thanks again for the help getting back to being able to post.

Mary-Anne, the other Evans on the left coast

On 8/15/06, Matt Evans <tmattevans@gmail.com> wrote:
> My understanding is that this is a common misconception.  I've been
> told by folks that raise and sell tomato plants at the State Farmers'
> Market (NC) that all tomatoes have essentially the same acid level.
> However, some tomatoes are sweeter than others, giving the appearance
> of "low acid".  Again, I've been told that all tomatoes can be canned
> "as is", but I tend to add about 1 teaspoon of lemon juice per pint
> just to be safe.  I have found that this does not alter the sweetness
> or flavor of the canned tomatoes.
>
> All of that said, a couple of possibly pertinent comments:
>
> 1.  The most predominant "low acid" tomato in this neck of the woods
> is the German Johnson.  Many folks grow them and many folks sell them.
>  I think they are a good tomato, but lacking the flavor of some other
> varieties.  I'm sure seeds are available online.
>
> 2.  The way I can is the way I can.  Everyone needs to make their own
> decisions with regards to acidity and safety.  Please do not send me
> tons of emails stating that I am promoting unsafe canning practices.
> My tomatoes are typically canned in pints (with the above mentioned
> lemon juice added) for 35 minutes in a water bath canner.  I go 45
> minutes for quarts.
>
> Happy and safe canning to all.
>
> Matt
>
>
> On 8/15/06, Byron <byronbromley@tellink.net> wrote:
> > >Many
> > > > tomatoes of today are low acid, so home economists urge that you add
> >
> >
> > Other than Harris Seeds  'Jet Star'  tomatoes,  who else sells a 'low acid tomato'
> >
> >
> > Byron
> >
> >
> >
> >
> >
> >
> >
>