[Homestead] Germination report
EarthNSky
erthnsky at bellsouth.net
Wed Mar 11 23:09:33 EDT 2009
I added sugar to my jars,and to the sauces and pastes, but it was still
too acidic. I thought it was okay, his taste differed. I think some
people are more sensitive to acids. I recall that he got mouth ulcers
from the acidity. Did not affect me, but then I could eat a truckload
of sweet tarts when I was a kid, and that didn't affect me either.
In recent years, his taste for hot and spicy is waning as well. Mine
seems to be still in gear, however.
I liked the size and texture of Rutgers. It is a very pretty tomato,
not too many seeds, just the right amount of juice. I just thought I
would like to try another variety, maybe Heinz.
Rob, I've got enough toms to keep me busy for this year, but I will take
you up on the offer of seed in the Fall, send me your address offlist..
Thanks!
B
> ----- Original Message -----
> From: Clansgian at wmconnect.com
> To: homestead at lists.ibiblio.org
> Sent: Wednesday, March 11, 2009 9:44 PM
> Subject: Re: [Homestead] Germination report
>
>
>
>
> > >I know the high acid part is what makes a good canner, but DH
> > doesn't like them too acid.
> >
>
> Rutgers is an important tomato with us too. It is surprising, though, how
> closely in acid content the OP tomatoes are (not so with hybrids). Tomato acid
> is malic acid and about twice that much citric acid. What makes some OP
> tomatoes taste more acidic (sourer) than others has more to do with variations in
> sugar than variations in acid.
>
> If you simply put a spoonful or so of sugar in each jar of tomatoes when you
> can them, you will accomplish about the same thing as growing a sweeter tomato.
>
--
I am having an out-of-money experience.
http://erthnsky.blogspot.com/
EarthNSky Farm, Northwest Georgia, USA
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