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Growing Tomatoes

Jet Star

16 years ago

First season growing tomatoes, picked this variety up simply because the name sounded cool - but now that they're really starting to take off, I figured I'd ask if anyone has ever grown them, what they taste like, what I should expect, any reviews really whatsoever. Thank you!

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Comments (9)

carolyn137
16 years ago
Jet Star is a well known Harris hybrid and if you go to the search feature at the bottom of this page and enter JEt Star you'll find lots of links to threads here where it's been discussed/

It's one of the earlier hybrids bred by them along with Supersonic and Moreton Hybrid and I think those earliest ones have some of the best tastes I've found with hybrids. Alas Moreton Hybrid is no longer in production.

Note that Jet Star is documented low acid, one of the few so documented, so if using an open water boiling method for canning be sure to acidify the jar contents.

Carolyn
koreyk
16 years ago
How much acid would be needed.
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That's what I thought Dave. I grow 95% of my plants from seed but once in awhile I see a nice specimen at my favorite nursery (They start theirs in their own greenhouse) and I'll find space. I saw this Jet Star and thought I'd try it again based on Carolyn's and other's praise. I think you should give a variety a second or third chance if so many people rave on it. But it's feeble...AGAIN! Maybe mislabled? Maybe the variety just doesn't like me? LOL
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I never grew Jetstar or Supersonic but I grew the Ramapo and 4th of July this year. But I will try the Supersonic and Jetstar + the Morton next year. As far as the Ramapo F1, I estimate that I had about 65+ per each plant so far out of 5 plants along with 1 4th of July plant that produced around the same. There are still 45+ tomatoes in total approching maturity that have begun about a month ago to sprout. Last year I grew the Early Goliath but was brand new and 4 plants only produced about 40 maters but I think that was my bad since I did not fertilize ect and being new and did not water properly. The photo below shows the head on shot of theRamapos in its current stage (the fourth of July is 2nd on the right but it is hard to see) and the last photo is one of the Ramapos with a Kellog Yellow Beefsteake in the backround that was pretty good too but was planted late in the season (around late June). I guess what I am trying to say is that the Ramapo does not give up in producing for me yet even with 45F nights and mid 60s, however we have a frost approaching next week so it will come to an end, - Mr Beno This post was edited by thebutcher on Sun, Oct 20, 13 at 17:08
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I can only tell you what I've surfed the internet to find out in the last months (JS is in my starts and just has two seed leaves getting ready for this autumn). Next season I'll know if you want to wait on my reply :-) I understood Jet Star F1 hybrids are fairly compact indeterminates: meaning depending on the nutrition they can easily be more than 6 feet tall, but not 10 feet tall which is what I usually get to when it is time to pull indeterminate plants here. Cherokee Purple is also fairly compact for me and doesn't make more than 6-8 feet, so that is my going equivalent for Jet Star. 6-7 feet is the threshold for me to plant in two different setups I'm using, so I did my best to estimate that mine would likely make that based on the comments of other growers, all second hand so I'd be interested to hear these comments since it is currently set to go to the "talls" place which is in higher demand and much more costly space-wise for me. There are several JS fans who have grown it for many years who post here so hopefully we can hear from one or two of them. I notice JS seems especially popular in the midwest but not much around about how it does with heat set and in Florida (which is why it is on my short autumn season's list) I noticed Bonnie Plants says 4-5 feet which I kind of ignored since their numbers seem to always underestimate height to make the plants more attractive to three prong Big Box store cages. Cheers PC EDIT, I didn't see digdirt's post made just before mine nor see Peter's followup, and also thank them for making timely posts which are very helpful here too :-)
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digdirt2
16 years ago
2 T of bottled lemon juice per quart, 1 T per pint, is the standard recommendation in most canning books I think - I know it is the amount listed in the Ball Canning book. ;) Some elect to use 5% vinegar (4T per quart) instead but I don't like the flavor change it causes.

Jet Star has long been one of my favorites too. Hope you like them.

Dave
tomakers
16 years ago
Jet Star is one of my favorites too. A great tomato.
Tom
paulc_gardener
16 years ago
I grew a lot of Jet Star in 1972, (3 1/2 acres). At that time I didn't know the difference between determinate and indeterminate plant varieties. We planted the feild in rows 4 ft apart and spaced at 3 ft. We just let them sprawl out. Sold most to a grocery chain of 6 stores and would replenish their supply every week. They would easily hold their quality for that week or more. Nice size and smooth skined. Good for canning and juice.
kubotabx2200
16 years ago
We are growing Jet Star hybrid this year. There is a lot to be said for having uniform shape, nice flavor, good yield, and disease resistance. They come in a little early which is nice too. To my palate the taste is right up there with some of the heirloom varieties: the same can also be said for Lemon Boy hybrid.
MudPye
16 years ago
This year I am growing Beefmaster, Jet Star and Supersonic. I grew Better Boy, Big Beef and Jet Star last year and out of the three, I really like the taste of Jet Star the most. I understand that Jet Star and Supersonic are similar and will be able to compare the two this year. I must confess that Jet Star is at the top of my list of 'must haves' now. Great texture and wonderful flavor.
kubotabx2200
16 years ago
I am growing Jet Star and Beefmaster too this year.
lnlsmith_sbcglobal_net
13 years ago
I am growing jet star for the first time this year. I have canned two different batches of salsa. The first I used a recipe using vinegar. The second I used is a recipe using no vinegar. I boiled the salsa before processing in hot water bath canner. Do I need to throw that batch away because of the low acidity?

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