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Shelley, that may be true if you've looked at perhaps a few seed source sites but believe me, there are many many other varieties that meet those same specs. ( smile)

Golden Jubilee is one that might be found sold commercially, as is Jubilee, see below, and actually along with several others of the same size and shape and color, so if you now have true Golden Jubilee see if it meets your expectations.

I'm sorry I can't give you my view of it b'c it's one I haven't grown.

It won an AAS award back in 1943 and I'm pretty sure it was was bred by the Maule Seed Co of Philadelphia.

It gets a bit confusing b'c there's also a Jubilee bred by Burpee, see the blurb below from the NCSU Cultivar list but it was the GOlden Jubilee one that won the AAS award. Whatever. LOL

Jubilee - Breeder and vendor: W. Atlee Burpee Co., Philadelphia. Parentage: six-generation selection from Tangerine x Rutgers cross. Characteristics: large orange tomato with very meaty interiors and mild flavor, deep globe-shaped fruit. Similar: Sunray. Adaptation: wide, except in northernmost portions. Burpee Catalog 1943.

Carolyn

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Actually they aren't Shelley.

Of all the tomato varieties for which pH measurements have been done there's a very very narrow range and while so many places say this or that tomato is low acid, that's not really correct.

The pastel colored varieties have about the same amount of acid as do other varieties, it's just that the usually higher sugar content masks that normal acidity.

The hybrid Jet Star is one of the few varieties which has been documented to be low acid and usually that's mentioned where it's listed for sale since if using them for canning by the open water boiling method one needs to be sure to acidify the contents since botulism spores aren't inactivated well unless there's sufficient acid around.

Carolyn

I recalled reading somewhere that below a temperature of 55(?) that tomatoes would become 'stunted' and recovery would be difficult. Do you have any specifics in your data? I bought some ‘Jubilee’ starts and have been moving them outdoors for sun after temps exceed 55 and they’ll be getting large enough to plant very soon.. I’m gardening in containers with CRW cages and may need to wrap or cover them to protect the little guys.

I'm a real fan of Golden Jubilee tomatoes! The one's I've grown here in Oregon were sun yellow, 4-5"/softball size, and would take top honors at BBQ's.. sliced thick, basted with EVOO & herbs, and grilled; sometimes capped with a slice of mozzarella.

Reading some of the descriptions, I now am wondering how many different large yellow varieties are available?? Or reds, or others that have exceptional flavor and structure that will BBQ well.?

Any info would be appreciated!

Thanks!
Have a great week!

Richard

I'm not growing as many this year just because there are dozens of other varieties to test and the bicolored types seem most appealing to many folks nowdays.

As far as canning concerns; most authorities recommend adding acid (vinegar, lemon, or lime juice) to all canned tomatoes anymore as a food safety precaution. The recipes that grandma passed on to you are not considered safe.

What was your seed source for Golden Jubilee. Sounds good to me.

Bill

In any event I used to grow Jubilee every year. I liked the well-formed fruit and the pretty color. I found the flavor on the mild side, though. Now my favorite yellow/orange varieties are Kellogg's Breakfast, Golden Queen (USDA strain) and Aunt Gertie's Gold. In my garden none of them consistently produces as smooth, well-formed fruits as Jubilee did, but their flavor is more robust.

I don't feel bad putting in a plug for these people at Ruppseeds because they go out of their way to make sure you get your seeds when you want them. Early payments get big discounts and prices are hard to beat.

Much smaller than that could be very problematic. You could still get a few fruit but not near the normal amount.

They are big plants, indeterminates, require some heavy duty supports, and when in containers, a steady supply of soil moisture and regular weekly feeding.

Dave