Tomatoes with acidic flavour
reginaaginar
16 years ago
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alan8
16 years agocarolyn137
16 years agoRelated Discussions
The most acidic type tomato?
Comments (3)In 1979 a study was published in The Journal of Food Science that compared the pH, the level of acidity, in 107 different varieties. Surprise, they discovered that they all fell into a very narrow range of pH (4.3-4.6) and that that pH varied only marginally depending on the soil in which they were grown in and the degree of ripeness when picked and tested (the more ripe the higher the pH). So acidity isn't really the issue when it comes to flavor. Our taste buds age and change just as the rest of our body does, over-watering while ripening dilutes the taste while raising the pH, and letting the fruit over-ripen on the vine makes them sweeter too. Brix, the level of sugars is a little more accurate measurement. The lower the brix the more tart the flavor. The problem brix doesn't remain consistent even within the same variety much less within different soils. Sioux is one variety consistently rated as low-brix (if you can find the seeds) but most varieties can range from 6-10 on the brix scale (10 being the sweetest). But with over 400 flavor components identified in tomatoes finding the perfect flavor, or what we might recall as the perfect flavor, is nigh on impossible. My personal suggestion would be for your Dad to try Matt's Wild Cherry if that size is acceptable to him.. Dave...See Moretomato sauce in half pints, citric acid question
Comments (6)Yes they can be used safely but just as with sugars, salts and other bulk condiments they don't always weigh or measure the same. We encounter this most commonly with the different types of salts. So if they do not come with equivalency instructions then you have to figure out the equivalent weight to determine the measurement. In most cases the granules in the generics are larger, a more coarse grind. There are some exceptions but you have to really shop around to find them. You will at least have to do a comparison of the granule size to determine if it is close enough for your peace of mind. Or you'll need to find the gram weight of the Ball 1/2 and 1/4 tsp and then weigh the generic to get the same number of grams. In the past I have intentionally bought the most coarse grind in bulk and then further grind it myself with a mortar and pestle until it is the fine powder consistency of the Ball product. Of course be sure you are buying the food grade too. Dave...See Morecherry tomato acidic enough to can ?
Comments (2)Any tomato is safe to can as long as you add the required amount of citric acid or bottled lemon juice. Otherwise ALL tomatoes are borderline pH when it comes to canning safety. That has been the USDA guideline since the late 60's. Brix does not correlate with pH. https://nchfp.uga.edu/how/can3_tomato.html Dave...See MoreFavorite non-acidic beefsteak-type tomato?
Comments (3)You might like the hearts as they are sweet and delicious. Anna Russian and Fishlake Oxheart are good ones. Rose is a favourite too. Linda...See Moretomatogreenthumb
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