Note: Cherry tomatoes can be canned peeled, or unpeeled. See notes above recipe card for details.

1. Wash tomatoes. If you plan to can tomatoes with skin on, skip step two.
2. Heat a large pot (about 4 quart) half full of water to a boil, and blanch tomatoes for 60-90 seconds, until skins begin to loosen. Remove from hot water, and cool. Pull skins off.
3. Pack prepared tomatoes into pint or quart jars, leaving about an inch of headspace.
4. Top pint jars with 1 tablespoon of lemon juice, or 1/4 teaspoon citric acid, and 1/2 teaspoon of salt. Double amounts for quart jars.
5. Fill with water, leaving about 1/2 inch of headspace. Use a butterknife to release any trapped air bubbles.
6. Wipe rims with a damp cloth to remove any debris, then screw down lids and bands.
7. Prepare water bath canner with cool water
8. Add jars of tomatoes to canner, adding enough water to cover jars to a depth of at least one inch.
9. Place lid on canner, and heat over medium-high heat to a rolling boil.
10. Process pint jars for 40 minutes, and quart jars for 45 minutes.
11. Remove from heat, and let cool.
12. Jars can be removed from canner after they have stopped boiling inside. Be careful to protect the jars from drafts, and yourself possible breaking if a draft hits them. This is pretty rare, as long as you keep them covered with a towel.
13. After 24 hours, check for seals, wash jars if needed, and store in a cool place, out of direct light.