About pectin

[ruisseau]

Hi everyone,

I was wondering if someone could tell me which of the determinate paste type tomatoes has the highest pectin content?

Do you think the whole pectin issue is over-rated? Does it really make a difference if I use one paste variety or another?

Thanks for any thoughts!

(I'm familiar with the thermal deactivation process)

-r

[feldon30]

Might check out:
Preserving Your Harvest
Tomato Recipes

[carolyn137]

Originally Posted by ruisseau

Hi everyone,

I was wondering if someone could tell me which of the determinate paste type tomatoes has the highest pectin content?

Do you think the whole pectin issue is over-rated? Does it really make a difference if I use one paste variety or another?

Thanks for any thoughts!

(I'm familiar with the thermal deactivation process)

-r

I don't think there's any information at all on pectin content of paste tomato varieties used by home growers and not even for commercial processors who make ketchup. etc.

No, the pectin issue is not overrated by the commercial processors.

And I don't think that it matters one bit what paste variety you use although I will say that many folks prefer to use non-paste tomatoes b'c as a group paste tomatoes don't have very good taste.

Pectin is an integral part of the tissue makeup of ALL tomatoes and even with my Googling I couldn't find any data whatsoever on different pectin content of processing tomatoes let alone non-processing paste varieties.

This link may help, just scroll down to the Processing section:

http://www.morningstarco.com/industry/tomhx.html

[ruisseau]

Thanks very much for your replies!

Yes, Carolyn, I have Googled this thing to death and I can't find much information either.

I have been asked to produce ketchup for an organic foods cooperative. We just want the product to taste like dumb old Heinz ketchup so the taste of the tomato variety doesn't matter much, it will be doctored-up with sugar, vinegar and spices anyways. But the consistancy does worry me, hence the pectin question. I don't have expensive Hot Break equipment so I want to at least start with the best raw material I can get.

On the Solana Seed website, in the description for Martino's Roma, it says that Martino's is a high pectin variety. I don't know where they got their information but I'll take it on faith. I do like the rugosa leaved varieties, and you yourself recommend Martino's in your book, so I'm sold.

I see that Tom Wagner has a few recent tomatoes that have Pectin in the name, I wonder how one goes about testing for pectin content?

[carolyn137]

On the Solana Seed website, in the description for Martino's Roma, it says that Martino's is a high pectin variety. I don't know where they got their information but I'll take it on faith. I do like the rugosa leaved varieties, and you yourself recommend Martino's in your book, so I'm sold.

*****

I don't know where they got that information either and knowing Solana Seeds I'm going to assume it was anecdotal.

Yes, I think Martino's Roma is a good variety if one insists on using a paste variety but I also feel very very positive about Heidi and Mama Leone and Opalka.

Just cook the stuff down a bit more to get the consistency you want.

You can't really think of trying to mimic commercial procedures re ketchup or sauce as I see it.

[ruisseau]

I agree. The industry has really perfected the product. I remember, not a dozen years ago, when commercial ketchup still separated a bit and I would have to shake the bottle so that the thin watery stuff wouldn't come out alone. Now all of the commercial (non organic) ketchup stays completely blended, even without added gums and stabilizers. I guess those F strain GMO tomatoes do the trick. The expensive processing equipment, too!

I may have to experiment with added pectin.

Thanks for your thoughts!