sarah wrote:
> 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


San Marzano is on the "not acid enough" list at UMN:
http://www.extension.umn.edu/distrib...6section3.html

I would add citric acid to any tomato variety if I BWB them, and I don't
add acid when I pressure can them.

Actually, I seldom can tomatoes anymore. I can salsa.

Bob