Most titratable acidity of the fruit itself? The range for all tomatoes is 4.0-4.6 so not much difference.

Dave

Sour tomatoes like Pusa Ruby generally are used in various Indian and Southeast Asian cooked dishes and condiment sauces rather than used for fresh eating.

the kind pennyrile enjoyed at Berkley parties?

if you want a tart tomato try the high vitamin types like CaroRed or CaroRich.

Tatiana's TomatoBase [haven't bought from her, but it's a wonderful site, and she posts here; she's also based in Canada if that's helpful]

Tanager Song Farm [see their name occasionally, but don't know anything about them]

Valiant
New Yorker
Manalucie
Break O Day, a fave of mine
WI 55
Rutgers

..... to name a few, and if you really want an almost spit out try Sandpoint, available at Sandhill and that variety has nada to do with Sandhill, although Glenn disagrees with me. LOL Or try the original Tigerella, aka the original Mr Stripey, which is a small red with jagged gold stripes.

Carolyn, who says Hi to Brian, aka Brain in the above post; wish you posted more Brian. ( smile)

Sorry but current NCHFP/USDA guidelines allow for BWB canning of tomatoes - pressure canning is optional.

All tomatoes, regardless of variety, are treated as low-acid when it comes to home canning because all varieties fall below the safe pH acidity level. Thus the requirement since 1970 to add either bottled lemon juice or citric acid regardless of the processing method used.

Dave

Thanks for the clarification, Dave

-Dave

An heirloom type tomato that for me had surprising acid bite was Daniels, which otherwise looked and grew pretty much like Brandywine Sudduth.