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tomato canning question


TXQFMom

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Generally, it used to be said that yellow tomatoes had less acid than red. With all the hybrids and varieties we have now, they may still be less acid, but so are a lot of red ones. So some of the older recipes might reflect that discrepancy.

 

As long as you're adding the recommended lemon juice, go ahead and mix them as you like!

 

 

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My mom used to use the little yellow "pear tomatoes" in her tomato preserves.

 

Ever had sweet TOMATOES??? eek

 

rofl

 

 

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Originally Posted By: Cat
My mom used to use the little yellow "pear tomatoes" in her tomato preserves.

Ever had sweet TOMATOES??? eek

rofl



I had forgotten all about those little guys till you posted that! Those were soooo good...mom never could figure out how come those plants were always missing so many tomatoes off of it. bustedhappy02 The grape cherry tomatoes they have out now almost come close to them...Cat do you remember what the name of those were?

q
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Nope. Back then, if the shape was like a pear, they were "pear tomatoes". Round little ones were "cherry tomates". Just put a "red" or "yellow" in whichever was appropriate.

 

shrug

 

 

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