Wash tomatoes.  Peel and remove cores.

Get jars ready – (I run my jars & lids through the dishwasher on sanitize to get them clean and hot for stuffing).  Add 2 tablespoons lemon juice to each quart jar (1 Tbsp for pints).  Add a teaspoon of salt to each quart if desired.  (1/2 tsp for pints).

Pack tomatoes into hot jars.  Fill hot jars with hot water or hot tomato juice.

Run a knife around the edges and center to remove any air bubbles.   Leave 1/2 inch headspace and wipe the rims with a damp, clean cloth. Adjust lids & rings.  Process in boiling hot water bath for correct time based on liquid used.

• If you packed in water you boil in water bath for 45 minutes
• If you packed in their own juice you boil for 1 hour 25 mintues.

Begin timing after it starts to boil.

After the bath, set them to cool 12-24 hours.  Check lids for a seal before moving to long term storage.

Disclaimer:  Always follow directions specific to your equipment and elevation for canning.  Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.