2014 Tomato Growing

Cinnamon, I think I must get the ph meter - just stick it into the tomato prior to canning, get a guess of what its ph is, and then guess where to head with that. I need to have a look on line - back in a minute.

http://www.foodsafety.wisc.edu/assets/preservation/uwex_addacidtomatoes.pdf

The pH of 4.6 is important in determining whether the Clostridium botulinum bacteria will grow in canned food and produce a deadly neurotoxin. At pH 4.6 or below (high acid foods), Clostridium botulinum will not grow and produce the deadly toxin, so these foods can be given a relatively mild canning treatment using a boiling water canner. At pH above 4.6, Clostridium botulinum is able to grow and produce toxin unless the food is heated to high temperatures in a pressure canner.


Tomatoes for many years were considered high acid. However, tomatoes are fruits and, as such, the amount of acid in tomatoes varies dramatically over the growing season. The amount of acid in tomatoes is highest in unripe (green) fruit and reaching the lowest point as the fruit reaches maturity. The amount of acid, and other components like sugars, also varies in fruits based on the climate (the amount of heat/sun/rain), the soil, the variety, and other factors. Researchers now know that tomatoes are not consistently high in acid and current canning recommendations require that acid be added to all canned tomato products: add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For

pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid. Acid can be added directly to the jars before filling the jars with product. Add sugar to offset acid taste, if desired. Four tablespoons of 5% -acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. Acid is added to tomato products even if the tomatoes are pressure canned. Tested recipes have not been developed for canning tomatoes where the pH is above 4.6.

A recent study by the University of Illinois highlighted the variation in pH that can be seen in tomato varieties. In the study, 55 heirloom tomato cultivars were planted at the Saint Charles Horticulture Research Center. The growing season was characterized by an early warm period in May followed by cool temperatures and frequent periods of rain over the growing season. Tomato fruit was harvested and the pH level tested in all 55 varieties. The average pH of the fruit ranged from 4.18 to 4.92, with 15 of the varieties (27%) having a mature-fruit pH of 4.6 or higher. Higher-pH varieties included the popular Brandywine, Ace, Big Early Hybrid, Big Girl, Large Polish Paste, Rio Grande, and many others.

As you preserve the bounty of your garden, remember to always add acid to home-canned tomato products! And enjoy!!



Now this is a USA quart, 32 oz. I now think just add the acid, be safe - but would like to try the meter. Home canning in USA is extremely popular and always has been. Every dollar store, grocery store, Wall-Mart and so on sells jars and simple equipment.

 

It's never really caught on in the UK Colne. I remember my mother doing it for a while after WW2 but it died out very soon,

 

what ones are you growing there please? All outdoor squaddies - like mine Loofah?
Jenny

 

Thank you, mine can only lustre after such luxury,
Jenny

 

First true leaves starting to emerge, so they'll get potted up tomorrow

 

They'll soon catch up Freddy! I hope the move went okay and you're settling in nicely.

 

Went to the Gardeners World Live & Good Food shows today. Met a lovely chap (presumably one of the owners) of Pennard Plants, who have an excellent variety of heirloom tomato seeds, plus many more interesting things. Got some seeds for next year from them, Thompson and Morgan and Suttons who were flogging stuff at £1 a pack....and will be within date next year e.g. F1 tomatoberry

 

Getting a few flowers now,this sunshine makes all the difference Removed the robbers and did a bit of 'tapping'

 

it's a cool, grey morning - plenty of flowers forming on the window box tomatoes but no sign of the bees to do pollination duties


Jenny namaste

 

My Marmande went out on Wednesday to join the Tumbling Tom and Garden Pearl that are at a similar stage to Jenny's. They are still standing despite the thunderstorm and heavy rain this week.
In the greenhouse I have Ferline, Golden Sunrise and one Marmande that I left inside for an earlier crop than my outdoor ones.

 

I think I've read suggestions that Ferline grow better outdoors, but may have got muddled, I'm sure @JWK will know. Must get around to checking it out sometime, but all my 75 Ferlines have been planted outdoors.

 

They are both indoor and outdoor Scrungee, I have tried both and get better results indoors.