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

Do you peel and deseed your tomatoes?  The majority of the acid and, for 
that matter, the protein, are in the seeds and skins.  The skins being the 
main culprit in acidity.  The seeds providing more protein than the skins. 
Also, very or over ripe tomatoes will have less acid.

Lynda
----- Original Message ----- 
From: "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!