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  • From: EarthNSky <erthnsky AT bellsouth.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Germination report
  • Date: Wed, 11 Mar 2009 23:09:33 -0400

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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