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?