How much pectin do tomatoes have?
I made some peach salsa over the weekend - basically Annie's recipe subbing 1/2 peaches for 1/2 of the tomatoes. I used orange varieties for the tomatoes. I wanted it very orange, so I didn't add any sauce or tomato paste.
After I drained the tomatoes, I noticed the juice collected was really thick - almost as if I had added pectin to it.
It was suitably thin when I put it in the jars for processing but the next morning after it cooled, the salsa was really thick. Think it might have been the particular variety of tomato? (I used Kellogg's Breakfast and Angora Orange.) I can't believe it was the peaches. I never get peach jam to set without pectin LOL.
Wish I could figure it out, because the salsa came out the perfect consistency. Or maybe the canning gods were just being kind to me that day :-)