Homestead mailing list

[Clansgian AT wmconnect.com]

> >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.


James