The Rutgers tomato, also known as the Jersey tomato, is an open-pollinated variety developed in 1934 by Rutgers University’s New Jersey Agricultural Experiment Station and the Campbell Soup Company. This medium-to-large beefsteak tomato quickly became the dominant commercial variety in the United States, prized for its robust flavor and deep red color. Its enduring popularity among home gardeners and chefs today often leads to one question: is the Rutgers tomato an ideal choice for home canning? The answer lies in analyzing the physical and chemical properties that make any tomato successful for preservation.
Characteristics of an Excellent Canning Tomato
The primary requirement for any tomato destined for a canning jar is a high degree of acidity, which is measured by a low pH level. A pH of 4.6 or lower is necessary for safe water bath canning, as this environment prevents the growth of Clostridium botulinum, the bacteria responsible for botulism. Tomatoes that fall below this safety threshold are classified as high-acid foods.
Beyond safety, an ideal canning tomato must possess a high solids-to-liquid ratio, often described as a meaty texture. Low water content reduces the time needed to cook down the tomatoes into a thick sauce or paste, preserving more fresh flavor. Finally, a good canning variety must retain a balanced, appealing flavor profile after heat processing. Varieties with intense flavor concentration produce a higher quality finished product.
Why the Rutgers Tomato Meets Canning Standards
The Rutgers tomato was originally bred for the processing industry, requiring characteristics that translate directly to superior canning quality. It is known for its meaty interior and thick walls, with minimal watery gel surrounding the seeds. This high percentage of solids means less cooking time is required to achieve a thick, rich consistency for sauces, pastes, and crushed tomatoes.
This variety is celebrated for achieving a fine balance between sweetness and tartness, resulting in an intense tomato flavor. Historically, the Rutgers tomato had reliably high acidity (pH 4.10 to 4.4), safely below the 4.6 preservation threshold. Its high acidity, deep color, and concentrated flavor made it the preferred choice for commercial products like juice and soup bases for decades. Although modern strains and growing conditions can influence its exact acidity, its genetic profile remains well-suited for high-quality, flavorful home canning.
Practical Steps for Canning Rutgers Tomatoes
Even with the Rutgers tomato’s naturally high acidity, current safety guidelines mandate the addition of supplemental acid to all home-canned tomatoes. The acidity level of any tomato fruit can fluctuate based on ripeness, soil conditions, and weather, making it unsafe to rely solely on the variety itself. Adding a measured amount of acid ensures the pH remains safely below 4.6, neutralizing the risk of bacterial growth.
Before canning, wash and core the tomatoes, then peel them by briefly submerging them in boiling water followed by an ice bath. For whole or halved tomatoes, use either a raw pack (placing raw tomatoes directly into the jar) or a hot pack (simmering them for five minutes before packing). The required acid must be added directly into the jar before filling with tomatoes.
For a quart jar, add two tablespoons of bottled lemon juice or one-half teaspoon of pure citric acid crystals to the jar. The bottled lemon juice must be used because its acidity is standardized, unlike fresh juice, which can vary. Once the jar is filled, follow the tested processing times for a boiling water bath canner, adjusting for your specific altitude.