Acidity of tomatoes

I’m concerned about modern hybrid tomatoes, canning and ph. I cannot find anyplace that tells me definitively when to test ph, other than after canning. I want to test the product prior to canning, and prior to heating (many ph tester probes will not hold up to the heat involved in canning). What is your recommendation?

Phil Jones
Middleton, Idaho

The best way to ensure your tomatoes are high acid is to buy and grow only tomatoes that are acidic in nature. Any tomatoes that are listed as “sweet” or low in acid should be avoided. Some of these include: Ace, Ace 55VF, Beefmaster Hybrid, Big Early Hybrid, Big Girl, Big Set, Burpee VF Hybrid, Cal Ace, Delicious, Fireball, Garden State, Royal Chico, and San Marzano. If you grow these, you must add lemon juice or vinegar to increase the acidity. Many modern hybrids are still high in acid  If you do use high acid tomatoes in a recipe, such as salsa, where you add several low-acid vegetables such as peppers or celery, make sure you use a tested recipe and add the extra lemon juice/vinegar recommended to raise the acidity of the end product. If you wish to test your tomato product before canning, you can use a simple litmus paper test or a pH meter. To be considered high acid, foods must be at 4.6 or lower. — Jackie

Soft chicken eggshells

I am having a problem with soft, flimsy chicken egg shells that break open as they are laid. I find the paper thin shells and yolk on the ground in the coop house. I probably get two or three a week. Not sure what is causing this. I feed a Nutreena pellet and also give ground up shells for a calcium supplement at least once a week. Because there are 43 layers, I cannot tell which hens are laying these eggs. The internet said they may be stressed or have a calcium deficiency but I do not think either of these is the reason. They lead a calm and stress-free life and I have not had predator problems. Also, I don’t think their diet is the reason because I do give them the best feed I can find plus the ground up shells. Please help me Oh Wise One.

Deb
Cadiz, Ohio

Ha, ha! Oh Wise One? Tell that to Will! I’ve found that this is often a simple hormone imbalance and often the hen’s system will correct it by itself with no help from us. We always want to DO something to fix a problem — human nature. One thing you might try, which also helps hens recover quickly from molt, is to add some cheap dry cat food to their feed, free choice, daily. (I even saw a commercial product like this in the farm store!) It contains extra amino acids and enzymes not found in chicken food and may help this problem of soft shells, too. — Jackie

Vitamin C to keep fruit fresh

I read your answer concerning the use of Vitamin C tablets to keep fruits from darkening. Is this to replace the “fruit fresh” product? To how much water should four 500-mg Vitamin C tablets be added? Thanks once again for your sage advice — we “Newbies” really appreciate you.

Judith Almand
Brandon, Florida

Thanks for the kind words. Yes, the crushed Vitamin C does replace the fruit fresh product. You can add four crushed 500 mg Vitamin C tablets to about 2/3 gallon of fresh, cold water. You may increase the amounts to suit your needs. — Jackie

5 COMMENTS

  1. Sometimes it isn’t that the tomato is less acid, it’s that it is more sweet and the sweetness hides the acid taste, if that makes sense. I’ve wondered how much soil, amendments, and field ripeness affect acidity but don’t have any data (I freeze my tomatoes whole). Here’s a chart for acidity of some tomato varieties
    http://forums.gardenweb.com/forums/load/tomato/msg081645247923.html
    scroll down to the last post. On the way to that chart is variety information from the U of Minnesota. On the chart I was surprised to see Amish Paste, Polish Giant Paste and Jersey Devil listed as above 4.6 (the safe pH for canning with no added acid) because these are all very old OP varieties that have been home and commercially canned for generations, but Rutgers (also an old bred for canning tomato) is 4.5. Pineapple is listed as 4.62, but I recently had a Pineapple tomato that tasted so sweet I didn’t enjoy it. Neither Johnny’s nor Tomato Growers Exchange lists acidity related to canning in their descriptions. Although canning instructions changed in 1994 supposedly because of “low acid” tomato varieties, I wonder if there’s something else involved that needs more research. Colorado State University Extension Service published this information: “Research has found several conditions that can reduce the acidity of tomatoes. These include decay or damage caused by bruises, cracks, blossom end rot or insects, and overripening. Tomatoes grown in the shade, ripened in shorter hours of daylight, or ripened off the vine tend to be lower in acidity than those ripened in direct sunlight on the vine. Also, tomatoes attached to dead vines at harvest are considerably less acidic than tomatoes harvested from healthy vines. Decayed and damaged tomatoes and those harvested from frost-killed or dead vines should not be home canned.” But as Jackie said, to be safe, add lemon juice or vinegar.

  2. Zak and Karla,

    Yes, they are, but they are tasty tomatoes. If you can them, you must add lemon juice or vinegar. There are dozens and dozens of high acid tomatoes. Just research them when you buy seeds and you’ll learn a whole lot.

  3. Hi, Jackie,
    I’m wondering the same thing as Zak. I think you’re saying those varieties are low-acid, right?
    Do you have a list of high-acid varieties, or can you recommend a resource for finding out? Or is it just something to research as you buy seeds?
    Thanks for all your great advice and wisdom that you share with us!
    Karla

  5. In regard to the fragile egg shells, my grandmother always said to keep crushed oyster shell in a container in the hen house so they can partake of it free choice….I have always followed that advice and the only time I had problems with soft thin shells was when I had let them do without it for an extended time. I purchased layer mash from our local farm store and they told me it wasn’t necessary to use the crushed oyster shell as their feed had sufficient calcium to ensure good shells. However, when I followed their advice my hens had the shell problem. In my area the crushed shells ware pretty cheap and a 50 lb. bag lasted a long time for 2 or 3 dozen hens. I just poured it into a wooden box in the corner near the feeder. and when it got down about halfway I’d get a backup. One bout of poor egg shells was sufficient. Also in winter if it was too cold or snowy for the hens to go into the yard I gave then a square of hay a couple times a week. They love it….Rick

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