Replies

To: Vendome

Newer cultivars are less acid. In the commercial kitchens, I always had to acid/sugar balance tomatoes for proper flavor profiles.

/johnny

22 posted on 08/22/2013 6:30:16 PM PDT by JRandomFreeper (Gone Galt)

To: JRandomFreeper

I could see that but, if she was just canning I’d think nothing of using the tomatoe as is.

36 posted on 08/22/2013 6:47:41 PM PDT by Vendome (Don't take life so seriously, you won't live through it anyway)

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