A frequent problem is the separation of water from the tomatoes. Why does the water separate from the solids in tomatoes?
Scenario 1 – liquid at the top and solids at the bottom Home canned tomatoes, tomato juice, and tomato sauces with liquid at the top and solids at the bottom is quite normal. It only reflects that the juice was made prior to heating. For example, the tomatoes were chopped, run through the steamer, sieve, or food mill while still raw and prior to heating. As soon as they are chopped or crushed, enzymes start to break down the pectin that helps to hold tomato cells together. The enzyme that causes separation is activated by exposure to air and inactivated by heat. In commercial production, tomatoes are flash heated nearly to boiling in a matter of seconds, using equipment not available to consumers. Because the pectin holding tomato cells together is not exposed to air when cold, it remains intact, and a thick bodied, homogeneous juice is produced. The solution is to leave tomatoes whole or in large chunks (do not chop). Heat before chopping or juicing to minimize the separation. The bes
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