Proper processing will exclude air from jars. Cloudy sediment in bottom of jar. Solids in juice settle. Juice may be strained and made into jelly. Shake juices if used as a beverage.
Heat tomatoes quickly to simmering temperatures.
Poor Flavor 1. Immature, overripe or inferior fruit used. Use only good quality firm, ripe fruit or tomatoes for making juice. Use of too much water for extracting fruit juice. Use only amount of water called for in directions.