Choose firm, ripe, unblemished tomatoes
Wash tomatoes thoroughly
Remove stems and any damaged spots
Blanch tomatoes in boiling water for 30 to 60 seconds
Transfer tomatoes to ice water
Peel off skins
Core tomatoes
Leave whole, halve, or chop as desired
Prepare clean canning jars, lids, and bands
Keep jars hot until filling
Add bottled lemon juice or citric acid to each jar
Add salt if desired
Pack tomatoes into jars
Cover tomatoes with hot tomato juice or boiling water
Remove air bubbles
Wipe jar rims clean
Place lids on jars and screw bands fingertip-tight
Process jars in a boiling water bath for the recommended time
Adjust processing time for altitude if needed
Remove jars and let cool undisturbed for 12 to 24 hours
Check seals after cooling
Store sealed jars in a cool, dark place
Refrigerate any unsealed jars and use promptly