• Prepare a water bath or pressure canner, heat jars in simmering water, and rinse lids and rings in warm water then set aside.
• Fill a bowl with ice cold water.
• Fill a large saucepan with water and bring to a boil.
• Working in small batches, place tomatoes in boiling water and boil for 30-60 seconds until the skins split. Note:To ease skin removal you can also cut small x cut in the bottom of tomatoes prior to boiling.
• Place tomatoes immediately in the prepared cold water bowl. Let sit until it’s cool enough to touch and remove the skins. Remove any cores, bruises, or bad spots.
• Dice tomatoes into half inch cubes. Place the tomatoes and any juices from cutting into a large sauce pan.
• Bring tomatoes to a boil on medium-high heat and boil gently for 5 minutes.
• Prior to loading the tomatoes, add 1 tablespoon (15mL) of bottled lemon juice to each jar for pints. Or if using quarts 2 tablespoons (30mL) of bottled lemon juice. If citric acid is preferred, us ¼ tsp (1mL) for pint jars and ½ teaspoon (2mL) for quart jars.
• Optional: Add ½ teaspoon of salt per jar for pints. For quarts add 1 teaspoon of salt for quarts.

Water Bath Canning (Processing Option 1)

• Pack hot tomatoes in hot jars with a generous half inch (1cm) of headspace. Remove air bubbles and fix headspace if needed. Wipe the jar rim with hot water. Center lid on jar and apply band, adjust to fingertip tight.
• Place the jars in the canner. Bring to a boil and process pint (500mL) jars for 35 minutes and quart (1L) jars for 45 minutes. Adding additional time for altitude as needed (see chart above). When the time is finished turn off heat, remove canner lid, and let jars sit for 5-10 minutes. Then

Pressure Canning (Processing Option 2)

• Pack hot tomatoes in hot jars with a generous 1 inch (2.5cm) of headspace at the top of the jar. Remove air bubbles and fix headspace if needed. Wipe the jar rim with vinegar. Center lid on jar and apply band, adjust to fingertip tight.
• Place the jars in the prepared pressure canner. Follow your manufacturers instructions and adjust water level if needed.  Lock the lid and vent steam for 10 minutes. Then close the vent. For weighted gauge, process at 10lbs of pressure 0–1,000 ft and 15 lbs of pressure is used if you live in a place that is 1,000 ft+ above sea level. Dial-gauge canner use 11 lbs of pressure at 0–2,000 ft, 12 lbs at 2,001–4,000 ft, 13 lbs at 4,001–6,000 ft, and 14 lbs at 6,001–8,000 ft. Bring to a boil and process pint (500mL)  and quart (1L) jars for 15 minutes.
• Turn off heat. Don’t touch anything and let the pressure return to zero naturally. Allow an extra 10-20 minutes even after it is at zero then open the vent. Remove the canner lid. Wait another 10-20 minutes then remove the jars. After 24 hours, check seals, remove rings and wipe off, and store in a cool, dry place.