What do you guys and girls think about Calcium Chloride? My vauge understanding of canning tomatoes is as follows: to be canned, whole tomatoes need some combinatin of citric acid and calcium chloride as preservatives. But from what I also understand, calcium chloride is there mainly to keep the tomatoes from turning mushy. I read somewhere that Italians do not care so much about the consistancy of their tomatoes as americans, so it is a much more common ingrediant for canned tomatoes for the US market. I cant be sure, but from my experiance, i notice that tomatoes with CC tend to be more metalic tasting or astringant. Since my sauses do not come out as good, I desperately look for canned tomatoes without CC.
To my dismay, I notice that more and more imported cans of tomatoes and even organic companies such as Muir products in whole foods are including Calcium Choloride. Perhaps i am wrong about my observation? Perhaps it is just luck, or even actualy the result of citric acid? Finaly, if anyone found any great canned tomatoes without this phenomena, do tell?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...