Okay, I have a lot of extra big slicing tomatoes this summer that I don't want to go to waste. I also have a nice hand-cranked tomato mill that removes the seeds and skin and purees the tomato flesh. Now I'm trying to teach myself how to do some hot-water-bath canning. I'm adding 2 T lemon juice and a half teaspoon of salt to each quart jar, then boiling for 85 minutes. My first try didn't do so well (didn't get the lids to seal). My second try got the lids to seal, but all that cooking separated the tomato solids from the liquids. Now I've got half a jar of tomato paste floating on half a jar of pink water! LOL. So, to can slicers is it better to cook the puree before hand to boil off some of the water? Any other ideas or tips from you canning experts out there?