One reason why tomatoes are used as a purée (or crushed, or peeled whole) is that it’s cheap and easy to can tomatoes. They already have an acidity that’s quite close to the ideal for preservation (tomatoes range between pH 4 to 5). As a result, if you need additives (like salt or an acid-regulating agent like citric acid) you don’t need much of it.
Paprika on the other hand has an acidity of 6-7 (only mildly acidic) and they’re not loaded on sugar either, so making paprika preserves requires some effort. It’s a lot easier to dehydrate paprika though, and you retain a lot more weight (20% vs just 5% for tomatoes).
One reason why tomatoes are used as a purée (or crushed, or peeled whole) is that it’s cheap and easy to can tomatoes. They already have an acidity that’s quite close to the ideal for preservation (tomatoes range between pH 4 to 5). As a result, if you need additives (like salt or an acid-regulating agent like citric acid) you don’t need much of it.
Paprika on the other hand has an acidity of 6-7 (only mildly acidic) and they’re not loaded on sugar either, so making paprika preserves requires some effort. It’s a lot easier to dehydrate paprika though, and you retain a lot more weight (20% vs just 5% for tomatoes).
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