> >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.