I am by no means a newbie to canning and freezing produce, but I would like a good method for freezing just a tomato paste and then your favorite methods for canning juice and whole tomatoes. Last year I canned juice and whole tomatoes. I boiled the tomatoes, removed the pealing, but somehow ended up with juice that was quite watery. I used this same method to make different types of sauce from Ms. Wages packages, but again it was somewhat watery.