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Growing Tomatoes

Can anyone suggest a Big tomato, high in acid, and firm?

wertach zone 7-B SC

11 years ago

I know this question has been answered somewhere here. I done the search thingy and didn't come up with anything that answered it for me.

I want a high acid, rich tasting, one slicer to grow next year.

I grew Parks Whopper and they are good, but not acidic enough for me.

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Comments (8)

carolyn137
11 years ago
The pH of varieties that have been tested is in a very narrow range and off hand I can't think of any large ones that I feel have an agressive taste, which is probably closest to what you call acidic.

Some smaller ones that have an aggresive taste to me might include;

Sandpoint
Silvery For Tree
Tigerella, the original one, small red with gold jagged stripes
Noire des Cosebeauf, not really small
Purple Calabash, not really small

...... to name a few, but taste is personal and perceptual so I know there are some who think the tastes of those I listed is just great. LOL

Whatever. ( smile)

Carolyn
fusion_power
11 years ago
Red Mortgage Lifter is close, but flavor is not as intense as you might like. I harvested some 3 pounders this summer. The best overall intense flavored slicer I grow is probably Druzba.

DarJones
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All good inputs. I perused some extension service articles after reading these; I hadn't realized that 20%-acidity was so dangerous (okay, so Chemistry wasn't my favorite class)! If I decide to bump the 5% up a bit, I DO like the idea of freezing, and would probably go that route. Gardengal, I'm interested in these long-term effects. Understand that, thus far, all of I've read were about half a dozen extension office articles linked off the Organic Gardening forum; I'm sure there are a lot more, hopefully more recent, out there! One article stated that "acetic acid is not reported to accumulate in the environment and readily breaks down to water. Interestingly, 24 percent acetic acid apparently can temporarily decrease soil pH". Source: http://www.ag.ndsu.nodak.edu/aginfo/entomology/ndsucpr/Years/2002/July/18/weeds_18July02.htm That article was about a half-dozen years old, which, in this day and age, is ancient history, possibly folklore! I also found reference to the labeling you mentioned on one of the products. Per the attached, apparently calling acetic acid 'inactive' gets the mfr. around some regulations. http://oregonstate.edu/dept/nursery-weeds/weedspeciespage/acetic_acid_factsheet.pdf It does tell me something that they only used the vinegar at a lower-level (albeit still higher than 5%). Types of places I'd be using this: aisles in veggy raised gardens (already have cardboard and hogfuel down), between concrete sections of sidewalk,on gravel path. Many thanks (among other reasons, for keeping me from burning out my eyes)!!
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Is anyone familiar with Druzba? I see it in many catalogs. ***** Yes, I'm very familiar with Druzba since it was received in a huge trade with a Frenchman back in 1992. The USDA also carried it as Drushba and I compared the two and they were identical. There is a town in the Ukraine called Druzhba but Norbert, the Frenchman, Ided it as being Bulgarian in origin. I've grown it many times and it's one fine variety, which is why I think you see it mentioned in many catalogs, and it does have great balanced taste, but compared to the many varieties already mentioned here that are strong tasting or sharp, I certainly would not put Druzba in that category. That's my taste perception, but others may perceive it differently, which is true for every single variety grown for all the reasons I and others have pointed out many times here at GW. ( smile) Carolyn
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Sounds like that variety means I'm going to be eating my Christmas Tree, this year!.... (I'll look into it, though!) I remember years ago their was a guy named Euell Gibbons, who promoted eating wild foods, and used to advertise for Grape Nuts cereal, because he was known for maintaining that there would be no world hunger if we eat all the free wild plants, like Cattails, Wild Hickory nuts, Hazel nuts, etc.... We used to make fun of him because he sold out to the cereal company..... We'd make fun of him by making up fake commercials like "Hi, I'm Euell Gibbons, "Don't throw out your Christmas Trees! Did you know that Pine Needles make a Wonderful Tea!", and "Hi, I'm Euell Gibbons, "Did you know that the Sahara Desert was was once a lush tropical paradise until I had lunch?" Hah! Take care, Gary
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coconut_head
11 years ago
Giant Belgium is large and has a very nice strong Tomato flavor. I'm not sure of the acidity, but so far I would rate it very highly. It has the most zing of the ones I am growing this year, including Cherokee Purple, Italian Heirloom, Dagma's Perfection and Chocolate Stripes. GB is on the pinkish side though. I have heard others describe it as similar in taste to Brandywine, but bigger and a little easier to grow.

CH
jolj
11 years ago
I did Parks Whoopers, but they got small after the 5th picking. So next year I am going to plant some late plants.
Do not have a high acid tomato, but will try a few of the ones listed above.
jtmacc99
11 years ago
Well, since you capitalized "Big", I'll throw out a couple ideas for you.

I think Pruden's Purple would be a superior tasting and generally larger tomato than Park's Whopper. The key would be to pick it just as it becomes pink, and you will find it to be a firm, delicious tomato with a great zing.

The other one I can think of would be Russian #117. While it is heart shaped (although the shapes are highly variable when I grow it), once you slice it, you still get big round slices. It is a very firm, solid, tomato, with great taste, and it is certainly Big, with some fruit going into Very Big territory.

I don't think either of them would be what somebody would call High Acid from a technical standpoint, but they sure as heck are delicious tomatoes that are also large and prolific.
dickiefickle
11 years ago
The "Delicious" is the current record holder at over 7 pounds . Try that
wertach zone 7-B SC
Original Author
11 years ago
Thanks to all.

I don't need a 7 pounder Dickiefickle but it does sound intriguing! LOL I might try them next year. I googled and bookmarked!
korney19
11 years ago
Try Red Penna if you like that old time acidy taste, it's about 14-20oz.

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