Seperation of water to pulp is normal for most any tomato based soup or drink. The exhausing of liquid from the seal area indicates that you have no proper vacuum. too little head space can cause this leakage, lids not snugged down enough, improper cool down and venting in a pressure canner and the all important acidity, which if low, can seriously compromise the safety of the product.

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I've made this recipe several times and never had this happen so I would be concerned about the safety of it. As Ken says some separation is normal but in my experience only after it has cooled not when it comes out of the canner. And "foam" isn't normal unless the pressure was far too high. 60 mins. @ 11 lbs. for pints or did you make quarts? Gauge or dial PC? If dial then I would question its accuracy. And since you had lots of siphoning the odds are the pressure was fluctuating.

Dave