As you noted, it’s normal for the liquid to separate. Is the liquid at the top or bottom?
1. If the liquid is at the bottom, this means there was too much preheating (more than 5 minutes). If overheated, the pectin breaks down. That’s OK. Just decant the water off.
2. If the liquid is at the top, we’re guessing you made the juice prior to heating (perhaps by running tomatoes through the steamer, sieve or food mill raw). To minimize this issue, the solution is to leave the tomatoes whole or in large chunks (do not chop), then heat before juicing.The best way to do that at home is to heat quartered tomatoes quickly to boiling temperatures WHILE crushing. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after all tomatoes are added, before juicing.
See reference: https://ohioline.osu.edu/factsheet/HYG-5337
As you noted, it’s normal for the liquid to separate. Is the liquid at the top or bottom?
1. If the liquid is at the bottom, this means there was too much preheating (more than 5 minutes). If overheated, the pectin breaks down. That’s OK. Just decant the water off.
2. If the liquid is at the top, we’re guessing you made the juice prior to heating (perhaps by running tomatoes through the steamer, sieve or food mill raw). To minimize this issue, the solution is to leave the tomatoes whole or in large chunks (do not chop), then heat before juicing.The best way to do that at home is to heat quartered tomatoes quickly to boiling temperatures WHILE crushing. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after all tomatoes are added, before juicing.
See reference: https://ohioline.osu.edu/factsheet/HYG-5337