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Re(2): tomato acidity
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01-09-2003, 06:12 PM
Glenna Rose
Posts: n/a
Re(2): tomato acidity
writes:
Ageed : an excellent explanation.
With the exception of a couple of low acid USDA varieties which are
extremely
rare all tomatoes have about the same amount of acid, The differnce is in
the
sugar content. Yellows and whites have consistently the higher sugar
content,
My mother canned the all (open kettle) without any problems.
Open kettle or hot water bath? I've not talked with anyone that canned
tomatoes open kettle; that was usually such things as jams and jellies as
well as pickles.
Interesting.
Glenna
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Re(2): tomato acidity