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[EarthNSky <erthnsky AT bellsouth.net>]

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