Quote:
Originally Posted by Cole_Robbie
Jet Star was my grandparent's market variety throughout the 1980s. That was before Big Beef existed. I've grown both side by side. Taste is identical. They are the only two non-cherry hybrids that I like to eat. Jet Star is indeterminate, but it is a more compact grower than Big Beef, which will yield more, but take up more space and require more pruning and trellising.
Oh, and I have no idea where that "low acid" description comes from. That is not my experience at all. I grew up eating Jet Star. It will burn the corners of your mouth, like any other red tomato.
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The low acid bit comes from a list of tomato varieties that were low acid,most are no longer available but Jet Star is and at most places it's suggested that if canning them you should acidify them with some lemon juice,see the Blue Ball Canning monograph for that.
Carolyn