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Bit · 05-22-2010, 08:23 PM

Btw, wanted to share that I've discovered there isn't really such a thing as low-acid tomatoes, only high sugar tomatoes. That makes them like oranges, yanno? So much sugar that you just don't taste the tartness--but the acid is still there.

Gryph is allergic to the high acid content, so I fugured out how to neutralize it--baking soda! One 14 or 15 ounce can of tomatoes + 1/4 to 1/2 teaspoon baking soda = no acid reaction! It does make the tomatoes foam up (just like baking soda and vinegar), so make sure you have enough room in the pan if you try it--and of course, raw baking soda is not exactly delectable, so you want to do this only in dishes that will be cooked.

It's really nice to be able to use tomatoes again!

PS, thanks to PearlsNLace for doing the research about the low acid tomatoes!

05-22-2010, 08:23 PM	#32
Bit Senior Member How Do You Identify?: Stonefemme Relationship Status: married to Gryph Join Date: Nov 2009 Location: Wichita, KS Posts: 2,177 My Photo Gallery Thanks: 1,126 Thanked 3,770 Times in 1,264 Posts Rep Power: 10778870	Tomato acid hint Btw, wanted to share that I've discovered there isn't really such a thing as low-acid tomatoes, only high sugar tomatoes. That makes them like oranges, yanno? So much sugar that you just don't taste the tartness--but the acid is still there. Gryph is allergic to the high acid content, so I fugured out how to neutralize it--baking soda! One 14 or 15 ounce can of tomatoes + 1/4 to 1/2 teaspoon baking soda = no acid reaction! It does make the tomatoes foam up (just like baking soda and vinegar), so make sure you have enough room in the pan if you try it--and of course, raw baking soda is not exactly delectable, so you want to do this only in dishes that will be cooked. It's really nice to be able to use tomatoes again! PS, thanks to PearlsNLace for doing the research about the low acid tomatoes!