zxcvbob > wrote:

> The USDA sanctioned recipes assume a worst-case scenario with low-acid
> varieties and improper ripening. I wonder how important adding acid is
> if you grow old-fashioned commerical canning varieties like Marglobe,
> Rutgers, or any of the Campbell or Heinz numbered varieties (Heinz 1439,
> etc.) I don't know if it matters or not, I'm just wondering.

I've been quietly wondering this while reading the thread. This year I
grew a 'traditional' ('heirloom' in the US) plum tomato 'San Marzano', a
variety intended for cooking and bottling. The flavour is wonderful, and
although we've had a bad summer for tomatoes, they've been prolific and
the fruit is slowly ripening. I've been BWB and adding lemon juice --
but I'd really rather not add the juice. Perhaps I should get some
litmus paper instead.

regards
sarah


--
Think of it as evolution in action.