zxcvbob > wrote:

[-]

> San Marzano is on the "not acid enough" list at UMN:
> http://www.extension.umn.edu/distrib...ts/DJ0516secti
> on3.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.

But I want my own tomatoes on homemade pizza in December, and salsa
would seem a bit strange.

thanks, Bob. I hadn't realised that sort of info is available.

regards
sarah


--
Think of it as evolution in action.