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Good afternoon,

A few years ago we had success making tomato sauce with a wide range of varieties - heirlooms, beefsteaks, a few paste.  pH was fine, no acids needed, no problem.  Last year and now this year, we’re having trouble getting our pH down far enough to can it.  We’d like to make the sauce without adding anything to get the pH down.  Does anyone have experience with this?  Are there grow-side management tips for growing more acid fruit?

Mike