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5

Weak organic acids such as those found in fruits and vegetables (citric acid, malic acid, tartaric acid) don't react with sugars. 1 There is no change in acidity, which you correctly defined as measured by the pH. At the same time, sweet and sour are two tastes which are real antagonists - adding something sweet actually reducess the sourness we perceive, ...


5

From a production standpoint, you might actually be better off asking this question on the gardening site. In general, however, for canning purposes you'll want to select a 'determinate' variety -- they tend to have all of their fruit ripen around the same time, rather than having it be spread out across many weeks. Indeterminate tend to be better for ...


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San Marzano and Viva Italia make very tasty sauces if you grow your own, and boil down the seed-strained mash using only the ripe fruit. It doesn't take many green ones to make the taste too sharp.


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Smell and touch your tomato. The softer it is, the riper. Also, the more it smells like a sun-ripened tomato, the riper. The smell is not only stronger, it is different from the smell of a badly ripened (but still red) tomato, or worse, previously refrigerated tomato. If you don't know how a good tomato smells, you'll have to learn it by smelling tomatoes ...



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