What are some low acid tomato types?
and are they useually just the yellow& white types?

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I will age ungracefully until I become an old woman in a small garden..doing whatever the Hell I want!

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Here is a low acid tomato that a friend told me about today. It is called jubilee tomatoes from Harris Seed Company. You can read about them here: http://gardeners.harrisseeds.com/cart/detail.asp?product_id=00888%2D00%2D01

My impression was that the yellows are mostly all low acid, although I've had some that were very mild and others that were a little sharper.
As for the actual ph, all I know is that they warn you to use specific amounts of lemon juice or vinegar when canning salsa to compensate for variation in ph of tomatoes...

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Dave
Even my growlights are getting restless!

I have grown many yellow tomatoes and you can just tell when eating them that they are less sharp and more bland. I do feel it makes them easier to digest. My favorite is persimmon, and italian gold are an awesome paste type. Sungold are the best cherry type.

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my sister said to try him some sungold.I laughed at her 2nd suggestion.Said to cut his tounge off.life would be silent. but she did mention was something to do with the sugar content& also that some would have less& few seeds.We did wonder about one.I forget corectly how she called it.close to the name for muscadines(sccouppernogs) the tomato is large she said its striped and its hollow.good for serveing tuna salad.course shes volenteered hubby as the gunueepig.I fix it& call her if he still gripes..lol I was playing golf on playstation so didn't write it down,plus on my 2nd long island tea.And she did say something about persimmon.A uncle way back in family he was in the navy in the late 1800s 1840s she thought.he keept a journal out at sea and he grew this on ship.He had 'bargined'for 2 sea trunks and we're filled with dirt.

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I will age ungracefully until I become an old woman in a small garden..doing whatever the Hell I want!

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Tomatoes actually aren't considered a high acid food. I learned this a couple years ago when I started canning. Here's what I read:

"Pressure canning is also required for many canned tomato combination products because the pH value is above 4.6 which is a low acidic food. Tomatoes themselves fall close to the low acid level, just slightly above 4.6 and when mixed with meat for sauces or with vegetables like peppers or zucchini, which are a low acidic food, they must be processed by pressure canning to insure food safety. Foods that have a pH value of 4.6, or lower, may be processed in a boiling water bath canner."

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