Can anyone tell me if its safe to can Brandywine tomatoes, I've read that pink varities are low acid?? Can i safely can them if I add lemon juice @2tbls per quart.

Ciao wedge,

It's a common misnomer that some tomatoes are "low acid" or lower in acid than other varieties. In fact, all tomatoes are in the same pH range. The difference is in the amount of fruit sugar they contain, which is why yellow tomatoes taste "milder" than ripe-when-greens or even blacks. Yes, you can safely can Brandywine tomatoes or any other tomato for that matter, even cherries if you have the time and patience. What I advise though is to use a published recipe from a tried-and-true canning manufacturer like Ball or Bernardin or a bona fide canning cookbook. Don't try to "wing it" on the canning thing as you'll be way disappointed in the results or even get seriously sick.

Buona fortuna,
Julianna, who has put up 3 250ml jars of orange ketchup, 3 250ml jars of seed-savers rainbow ketchup (from everything that I squished seeds from the other day), 2 liters of red tomato sauce, and 2 liters of pink tomato sauce (made with Brandywine Sudduth (pink) and Marianna's Peace) today with salsa, bruschetta sauce, and pizza sauce on the agenda for tomorrow

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Sorellina thank you for the help, I have so many Brandywine tomatoes I couldn't stand to see them go to waste. I'm going to get busy canning right now. I'm glad I found this forum and again, Thank You...... and thanks for the welcome weezie.
Wedge