A Gardeners Forum Forums Gardening Reference Gardening in 2006 Low acid tomato types

What are some low acid tomato types?
and are they useually just the yellow& white types?

Njoynit, from what I understand, all tomatoes are generally the same as far as measurable pH levels. As far as more palatable fruit for people with certain sensitivities to eating tomatoes, I've read that yellows seem to be easier on the tummy then, say, reds leading some people to believe it has more to do with pigment than the actual levels of acidity. The couple varieties I've heard of touted as being "low acid" are Ace 55 and Jet Star. Both hybrids. Not sure if that helps any or not.

Here is a low acid tomato that a friend told me about today. It is called jubilee tomatoes from Harris seed Company. You can read about them here: http://gardeners.harrisseeds.com/cart/detail.asp?product_id=00888%2D00%2D01

He don't normally eat much tomatos,or ANYTHING with um much cause the acid tears his stomach up.I've grown jubilee before when lived in Indpls.they make good salsa.
My sister had sent me an article about IC(I forget the name of the disease,but is useually in the family)they said that lower acid tomatoes lessened the use of over the counter meds& tagment&a few others worked with less side effects.I still have the article.....its just in the part of computer I locked self out of.(I'm deemed NOT authorized )

My impression was that the yellows are mostly all low acid, although I've had some that were very mild and others that were a little sharper.
As for the actual ph, all I know is that they warn you to use specific amounts of lemon juice or vinegar when canning salsa to compensate for variation in ph of tomatoes...

I barely cook edible meals sometimes.I'd proably kill the family if canned.(besides was 15 yrs since canned& did pickles& jelly)

browns cooking....blacks done!Break out the ketchup& lets eat!

* just the other night potions of my sloppy joes were crunchy...I was covering plants.least the frys turned out.SIL had some leftovers...she commented that she could tell mama didn't cook...mama said I was messing with them plants again& that keiths gonna kill me someday

I have grown many yellow tomatoes and you can just tell when eating them that they are less sharp and more bland. I do feel it makes them easier to digest. My favorite is persimmon, and italian gold are an awesome paste type. Sungold are the best cherry type.

They are not nessessarily "LOW ACID" Tomatoes...
What they are is higher in sugar content...
to make it not taste so acidity or zingy..
More sweet rather......

P/S Hi Tamara from Minnesota, where you been???

my sister said to try him some sungold.I laughed at her 2nd suggestion.Said to cut his tounge off.life would be silent. but she did mention was something to do with the sugar content& also that some would have less& few seeds.We did wonder about one.I forget corectly how she called it.close to the name for muscadines(sccouppernogs) the tomato is large she said its striped and its hollow.good for serveing tuna salad.course shes volenteered hubby as the gunueepig.I fix it& call her if he still gripes..lol I was playing golf on playstation so didn't write it down,plus on my 2nd long island tea.And she did say something about persimmon.A uncle way back in family he was in the navy in the late 1800s 1840s she thought.he keept a journal out at sea and he grew this on ship.He had 'bargined'for 2 sea trunks and we're filled with dirt.

I have seen that kind/variety in one of the magazine/catalogs' I got,
I'll see if I can hunt it down today...

Tomatoes actually aren't considered a high acid food. I learned this a couple years ago when I started canning. Here's what I read:

"Pressure canning is also required for many canned tomato combination products because the pH value is above 4.6 which is a low acidic food. Tomatoes themselves fall close to the low acid level, just slightly above 4.6 and when mixed with meat for sauces or with vegetables like peppers or zucchini, which are a low acidic food, they must be processed by pressure canning to insure food safety. Foods that have a pH value of 4.6, or lower, may be processed in a boiling water bath canner."

Plus to add what Christina wrote about canning,
some tomotoes, the lower sugar content one's are the one's
that should be used for canning,
because they have a higher acid *or lower sugar ratio* ....
for the canning process...
Lucy Lu had alot of info for canning salsa and the acid/sugar level for us...