The current standard for canning tomatoes, which requires the addition of lemon juice or citric acid, is designed to assure the tomatoes are safe regardless of acidity.

Your grandma's advice comes from a time when tomatoes were canned "plain."

Regardless, you can't tell a tomato's acidity. While there are some known low-acid varieties, growing conditions, ripeness and amount of exposure to sunlight also affect pH. Many times a tomato "thought" to be low-acid just has more sugar.

Make things easy on yourself. Just follow current recommendations and don't worry about it.

Carol

Agree. For the purposes of canning, ALL tomatoes are considered low-acid so additional acid is needed.

Dave

vschlaff,

Sungold tomatoes are awesome! Tasty and sweet.

And as Dave and Carol have advised above, you don't have to worry about how acidic they are if you use a modern, tested recipe for your salsa. (Have you tried Annie's salsa?)

The down side to using any kind of cherry tomato for salsa is that they're a pain to peel!

Happy canning,

Z

Oh yeah, I love SunGolds, but they sure are prolific!

I've never put them in salsa because I don't want to even think about peeling them, LOL, but if the peels don't bother you I don't see any reason why you shouldn't dump 'em into an approved salsa recipe.

Annie