Musser J. Musser I just wanted to come back and add my personal experience and anecdotal evidence. Yeah, same here. Well, under control may be a strong term for it, but I didn't lose everything J. I'm left with one plant that's still fruiting and one that started to regrow near the bottom.
I don't expect any more new fruit this year. Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password. Post as a guest Name. Email Required, but never shown. Featured on Meta. Now live: A fully responsive profile. Version labels for answers. Linked Adding bottled lemon juice or citric acid to your disease-free tomatoes raises the acidity level enough that Clostridium botulinum spores cannot survive, and produce a deadly toxin that causes botulism.
Add two tablespoons of bottled lemon juice or a half-teaspoon of citric acid to each quart of tomatoes. For pints, use one tablespoon of bottle lemon juice or one-quarter teaspoon citric acid. Just add the lemon juice or citric acid before filling the jars with tomatoes or tomato juice.
It is also not recommended to eat fresh or frozen diseased tomatoes even if the diseased parts have been cut out. The disease organism by itself is not harmful but the tissue damage causes the tomatoes to have lower acidity and creates conditions that promote the growth of other potentially harmful microorganisms. The tomatoes may or may not have an off flavor. The exact same advice is given for potatoes.
Only use firm, disease free potatoes for eating, canning or freezing. Never use potatoes showing sign of late blight. Discard the whole potato rather than cutting off diseased parts in case it has spread to the inside of the potato.
Potatoes are a low acid food and should be pressure canned. Up to date recipes for canning can be found at the National Center for Food Preservation. This article was published by Michigan State University Extension. In many cases, these tomato diseases make the plants and their fruits look ugly and in some cases can even kill them. However, tomatoes with blight and various other diseases may be consumed without fear of being poisoned, with a few caveats.
Blight, sometimes called blite, on tomatoes is still something to look out for when caring for the plants, however. Tomato plants are flowering plants in the nightshade Solanaceae family and have a long history of being grown for their edible fruits, though they are largely used as a vegetable in the culinary world.
According to Britannica, the fruits of the tomato plant are quite nutritious and find common use in salads, salsas and ketchup and are regularly canned or processed into purees. Because they are relatively easy to grow, tomato plants are common in many gardens.
Tomato plants tend to have a good number of branches, can spread between 24 and 72 inches and tend to trail when they produce their bounteous fruit, though some varieties are known to grow upward instead.
Their leaves carry a strong odor and many hairs, and they can reach around 18 inches in length. Their yellow, five-petaled flowers can grow to 0.
According to the Missouri Botanical Garden, there are many diseases that can afflict tomato plants and their fruit, but few of them actually make the fruit itself poisonous to eat.
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