More lime will not help because the calcium would take too long to become available. BER is not from lack of calcium, but from lack of mobile calcium in the plant. Here's a thread I like. Scroll down the thread to Al Tapla's explaination. http://forums2.gardenweb.com/forums/load/contain/msg0514510630172.html This year I had som BER on my only SIP, and I threw everything but the kitchen sink at it including; calcium nitrate in the reservior, calcium nitrate foliar spray, gypsum in the reservior, and Texas Tomato Food in the reservior, which has extra calcium in it. My BER stopped (for now) fairly quickly, and I only lost about 10 Red Brandywines. After everything I did, still not sure what stopped it. Might have stopped by itself anyway, which is usually the case.

When the tomatoes are growing rapidly, they can "outgrow" the plant's ability to keep the growing fruit supplied with enough minerals, especially calcium, One of the critical factors is moisture to keep the nutrients flowing towards the fruit and within the fruit ... keep it even. Mulch thickly. But don't drown the roots. pH affects the availability of soil minerals - within a broad range. I add sulfur to lower the pH (AZ alkaline dirt), where someone else might have to add lime to raise it. THEN, after you have watering and pH adjusted, try adding calcium and magnesium (they interact) ... but not too much. It's a bit of an art.

First you need to understand what actually causes BER - and it is NOT a lack of calcium in the soil. There are literally 100 discussions here about the cause of BER and why hole additives such as egg shells, bone meal, TUMS, and the many other weird things folks claim prevent it have nothing to do with actually preventing it. While having a proper soil pH is very beneficial for many reasons, including help in preventing BER, you have already accomplished that. From the point of transplanting on the key is stabilizing the soil moisture to a consistent level and allowing the plant's root and circulatory system to mature to the point it can provide the needed calcium that is already in the soil to the fruit. Dave Here is a link that might be useful: BER discussions

Blossom end rot has many causes. But the good news is that it ususally goes away as the plants mature and can better handle the many stresses that can induce it. It used to be thought that BER was due to a lack of calcium but research has shown that plants with BER fruits have plenty of calcium. Here's a post I wrote about BER and perhaps it will help explain some of the issues: Blossom End Rot (BER) is one of the most common tomato problems seen in the early part of the season. It is a physiological condition, not a disease caused by a fungus or a bacterium or a virus. Therefore it cannot be treated. And as I'll explain below, it is very difficult, if not impossible, to prevent. BER has nothing to do with the blossoms, it refers to the fact that at the end of the tomato opposite the place where the tomato is attached to the stem, called the stem end, is the bottom of the tomato, which is called the blossom end. You often can see remnants of the blossom attached to that end as the tomato forms. At the blossom end one sees a flattened area that looks leathery and initially brown and then black, as the fruit rots. BER is said to occur when there is uneven watering, drought, heavy rainfall, excessive nitrogen fertilization, rapid plant growth or root pruning during cultivation, high winds and rapid temperature changes. So lots of conditions have been associated with BER. But the rapid plant growth and nitrogen fertilization are both common to conditions seen early in the season, and indeed, that is when most BER occurs. Then it usually just goes away. BER occurs because under the conditions just stated, Ca++ moves from the fruit into the vasculature (stems) of the plant. Or, some feel that Ca++ never reaches the fruits because under stress demand for Ca++ exceeds supply.This lowered amount of Ca++ is what causes BER. Excessive rates of transpiration (kind of like sweating in humans) also is involved in Ca++ displacement. Thus, the plant as a whole is NOT Ca++ deficient, the Ca++ has just been displaced. Many books and magazine articles tell you that by adding Ca++ in the form of lime or eggshells, for instance, that you can prevent BER. That does NOT appear to be true. It was several years ago that I found out that University field trial experiments have so far failed to show that BER can be prevented by addition of Ca++. I recently e-mailed my friend at Cornell who told me all this two years ago, to again confirm that it was still true, and will update you, if necessary. Peppers and many cole crops are also susceptible to BER and there's quite a bit of literature on BER and Ca++ for those crops also. The results are the same; addition of Ca++ does not prevent BER. Some data strongly suggests that foliar spraying with Ca++ is of no use because not enough gets to the fruits to do any good. And it's known that the sprays for fruits that are sold are usless. No molecules can get across the fruit epidermis except when the fruits are still small and green. If they did, just what do you think would happen to the fruits when it rained.LOL Not all varieties of tomatoes get BER. Some never do, others are horrible. That's not surprising since certainly there are slight physiological differences between varieties. After all, almost all garden tomatoes, with the exception of the currant tomatoes are in the same genus and species, Solanum lycopersicum. And we humans are all in the same species, Homo sapiens, var. sapiens...and look how different some of our physiologies are. Whoa! So, BER is a physiological condition, cannot be cured, and current literature data suggests it cannot be prevented. It occurs on some, but not all varieties of tomatoes, is usually seen early in the season and then stops, for most folks. It would be nice to say that you could even out your watering, prevent droughts and heavy rainfalls, ensure even and not rapid growth of plants and not disturb the roots by shallow cultivating. But on a practical basis, I think we all know that's almost impossible. So, BER has never bothered me, I just ignore it, and it goes away with time. Adding Ca++ to soils that are Ca++ deficient makes sense, but few soils are. And if soils are acidic, Ca++ is not taken up well but addition of Epsom Salts to the soil can aid in Ca++ uptake in such acidic soils. Many folks add Ca++ and then see that BER disappears. What they fail to realize is that BER is going to go away anyway, as the season progresses. And that's because as the plants get larger they are better able to handle the many stresses that can induce it. So one cannot correlate addition of Ca++ to disappearance of BER. Universities have done so many stidies on this already because BER is a billion dollar problem in the commercial veggie industry. Of all the stresses that can induce BER the two that are most under control of the home gardener are fertilization and water delivery. That is, too much fertilizer causes plants to grow too rapidly and is perhaps one of the major causes of BER developing. Too rich soils do the same thing. Plant growth simply outstrips the ability of Ca++ to get to the fruits. Mulching to help ensure even delivery of water also can be done and is also one of the two major causes, IMHO, of BER. BER appears usually on half ripe fruits but also can appear on grass green ones.Lack of Ca++ only occurs at the blossom end of the fruit and it causes tissue destruction which leads to that papery greyish/blackish lesion appearing.Now sometimes that lesion opens up and fungi and bacteria enter and that causes the rotting and also the appearance of fungal growth on and in the lesion. Just pick off any BER fruits that appear and soon the next fruits to ripen will BERless. Many books, magazine articles and websites still say to add Ca++ as lime, eggshells, etc, and seem not to be aware of all the research that has been done in the last 20 years. But many books, magazine articles, are now sharing this newer information about addition of Ca++ not being able to either prevent or cure BER except in rare situations of low Ca++ soils or acidic soils. I suppose it will take another generation for the right information to be present everywhere. And from my own experience i can tell you that there will be folks who will get madder than can be when they read this kind of info becasue they simply believe otherwise. So be it. LOL Addition of modest amounts of Ca++ aren' t harmful, but I feel strongly that folks should know what's going on with past and current rsearch re BER and Ca++. Hope the above helps. Carolyn