Canned home grown tomatoes
Mine always throw off a lot of liquid when they're canned: the bottom third of the jar is usually the clear liquid from the fruits and the solid parts float on top. I see some separation even when I cook them down to a sauce first. The taste is fine, though.
There is some variation among varieties: the one time I tried Yellow Boy (or was it Lemon Boy?) I ended up with jars of mush. Haven't tried any of the paste varieties, since my plants didn't co-operate this year.
BTW, there are varieties specially bred for canning, like the Santa Clara Canner.
I can my own romas with no problem.
X the skin, blanch, remove skin and then fill open space with either juiced romas or juiced early girls (I called them lazy girls this year LOL) I grow myself.
No issues here but they always go into a recipe requiring other ingredients so they come out tasty. Eat alone. No. Not for me.
Seems the meatier tomatoes fair better when canning or so i;ve heard.
I only can romas myself.