Wash tomatoes thoroughly and remove any stems or blemishes.

Blanch the tomatoes by scoring a shallow "X" on the bottom of each tomato and placing in boiling water for 30 seconds to 1 minute.

Immediately transfer hot tomatoes to an ice water bath.Once cool enough to handle, peel tomatoes, remove the cores, and quarter tomatoes or leave them whole.

Add ½ teaspoon of canning salt and 2 tablespoons of lemon juice to each quart jar (adjust the quantities for pint-sized jars).

Fill sterilized hot jars with the prepared tomatoes, leaving about ½ inch of headspace.

Remove any air bubbles using a long handled non-metallic spatula, wipe the jar rims clean with a paper towel, and place the lids and screw bands tightly on top of the jar.

Place the filled quart jars into the canner rack and lower into the canner. Add cold water, using enough water to cover the top of the jars in the canner.

Bring the water to a rolling boil and process the jars for 45 minutes.Once the processing time is complete, turn off the heat, and allow the jars to sit in the water for 5 minutes.

Using a jar lifter, carefully remove the jars from the canner and place them on a clean kitchen towel. Let them cool undisturbed for 12 to 24 hours.

After the cooling period, check the seals by pressing the center of each lid. If it doesn't flex, the jar is properly sealed. Any unsealed jars should be refrigerated and used promptly.

Label the jars with the contents and the date and store them in a cool, dark place for up to a year.