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["Lynda" <lurine AT com-pair.net>]

I would think.  The tomatoes I grew on the coast were a much sweeter tomato 
than I grow here and acid doesn't even begin to describe this soil <g>

Since I can most of mine, I do worry about the acidity because I'd rather 
BWB tomatoes and don't like to have to bother with the pressure canner.

I want that acidity and it makes for a better salsa, mole and taco sauce if 
I BWB.

Lynda
----- Original Message ----- 
From: "EarthNSky" <erthnsky AT bellsouth.net>
> Lynda wrote:
> > NO!  Do NOT leave on the vine.  Remove the tomatoes.  The pH
> > increases (acidity decreases) dramatically once the vine of a tomato
> > is killed.
>
> Hmm.  I have some still hanging on a dead vine in my greenhouse. (two
> left).  I had a vine with about 40 green toms on it, so I dug it out of
> my bed and half reburied it in the recycled soil container in my
> greenhouse.   Since early November, the vine has died, but the tomatoes
> have been okay to eat.  They weren't the best tasting tomatoes to begin
> with, so it is hard to judge how they are on taste.  I use a few every
> week or so..they are small toms,,,,I have pulled them off to use in
> tomato sauce or chili.  I can see that for canning a lower acid tomato
> might be a bad thing though.
> Do you think Lynda, that our acid soil makes for a more acid tomato to
> begin with?
>
> Bev
>
> --
> "The world is my country, all mankind are my
>  brethren, and to do good is my religion."
>  Thomas Paine (1737 - 1809)
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> 1:10 PM