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beeman · August 31, 2011

You shouldn't use oil in a recipe which is intended for canning!
After lots of experimenting we have found an answer to separation. Start a small amount in a saucepan, just to cover the bottom with smashed Toms. When boiling slowly add the remainder but keep the boil. No more separation when completed.
The preferred method these days for us. Roast the toms in the oven, as deep as you wish, when soft pour off the excess liquid, run the toms through a food strainer which removes skins and seeds. The extract can be cooked down to remove even more liquid making it thicker.
Add 1/4 teaspoon of Citric acid per pint before canning in a pressure canner, for safety.
The first run liquid is delightful as a tomato juice.

August 31, 2011	#4
beeman Tomatovillian™ Join Date: Jul 2009 Location: Ontario, Canada Posts: 692	You shouldn't use oil in a recipe which is intended for canning! After lots of experimenting we have found an answer to separation. Start a small amount in a saucepan, just to cover the bottom with smashed Toms. When boiling slowly add the remainder but keep the boil. No more separation when completed. The preferred method these days for us. Roast the toms in the oven, as deep as you wish, when soft pour off the excess liquid, run the toms through a food strainer which removes skins and seeds. The extract can be cooked down to remove even more liquid making it thicker. Add 1/4 teaspoon of Citric acid per pint before canning in a pressure canner, for safety. The first run liquid is delightful as a tomato juice.