Prepare the tomatoes: Wash the tomatoes thoroughly. Remove the stems and score a small ‘X’ on the bottom of each tomato with a sharp knife. This will make peeling them much easier.

1. Blanch the tomatoes: Bring a large pot of water to a boil. Prepare a large bowl of ice water. Place the tomatoes into the boiling water for 30 seconds, or until the skins begin to peel away. Transfer the tomatoes to the ice water to cool.
2. Peel and core the tomatoes: Once cooled, peel off the skins and cut out the cores from the tops of the tomatoes.
3. Crush, chop, or puree: Depending on the type of canned tomatoes you prefer, crush, dice, puree, or leave them whole.
4. Prepare the jars: Sterilize the jars by boiling them for 10 minutes, then cool. Sterilize the lids in hot water.
5. Fill the jars: Add lemon juice or citric acid and salt to the jars, then fill with tomatoes, leaving 1-inch headspace.
6. Seal the jars: Wipe the rims and secure the lids on the jars. Tighten the metal bands fingertip-tight.
7. Process the jars: Place the jars in a water bath canner, ensuring they are submerged by 1 inch of water. Bring to a boil and process for 40-45 minutes for quart jars or 35-40 minutes for pint jars.
8. Cool and check seals: Allow jars to cool completely. Check seals by pressing down on the lids. Store any unsealed jars in the fridge.
9. Store: Store sealed jars in a cool, dark place for up to 1 year.