I have no idea, but I can tell you what I do when I make salsa with yellow or range tomatoes: I blanch and peel the tomatoes, then cut then in half and scoop out (and save) the gel/seeds. Chop and drain the tomatoes, and then I put the gel/seeds and drained liquids into my food mill to get the seeds out. I then cook down that liquid to a sauce-like consistency, and add it back in instead of canned sauce. Works for me.

I don't 'think' there would be a safety issue assuming the rest of the recipe is followed but you would be eliminating some of the acid source - the tomato sauce (the paste is just for thickening). If it were me I would add some additional bottled lime juice or lemon juice to off-set that loss.

But I will add that if you have never used Pomona before, try a small batch first,as many don't care for the texture or the flavor.

JMO

Dave

Hi-

I use Pomona's in all of my jams, so I am familiar with the taste and texture, which is fine with me.

Thanks of the advise.

Cindy

No, it is never safe to thicken any tomato products including salsa before canning. It is also not safe to cook it down to make it thicker. The salsa must be thin in order to safely can it. The density is part of the safety of it, not just the acid level.
You need to can the recipe as it is and then thicken with Clear jel or cornstarch, something like that AFTER you open it up. That or drain off some of the liquid after you open it up.

"No, it is never safe to thicken any tomato products including salsa before canning."

The Ball Complete Book has a few tomato recipes that require reduction (paste) or "slight thickening".

Reconciliation, anyone?

I also have another question.

The tomato is a fruit. If one was making jam with a fruit, Pomona's Pectin would be fine.

Why are tomatoes so different?

Not trying to start an argument, just trying to understand.

Cindy

I am looking at my Ball canning book (THE Bible of canning) and I see several which call for the salsa to simmer until thick or slightly thickened (Spicy Tomato Salsa). I also will remove some of the mixture from the kettle & send it through the blender to puree and add it back into the mixture, simmer a while longer then process as normal. This adds thickness without fiddling with the recipes.