Can tomatoes by blanching the tomatoes, removing the skins and adding them to a jar with lemon juice or citric acid. Can the tomatoes in water, tomato juice or dry, without liquid.
To can whole or half tomatoes in water, start by sterilizing the canning jars and lids in boiling water. Next, wash the tomatoes, and place them in boiling water for up to a minutes. Once the skins start to split, transfer the tomatoes to ice water. Remove the tomato skins, which should be easy if they were blanched long enough. Cut out the cores.
Drop about 3 pounds of tomatoes into each 1-quart jar so that there is 1/2 inch of space between and top of the tomatoes and mouth of the jar. Add 2 tablespoons of lemon juice or 1/2 teaspoons of citric acid to help preserve the fruits. Pour boiling water into the jars to within 1/2 inch of the top. Place the jars in a boiling-water canner, and process them for 45 to 60 minutes depending on elevation. Process the jars for 10 to 14 minutes in a pressure canner.
To hot pack tomatoes, combine the water and tomatoes in a pot, and bring the water to a gentle boil for five minutes before pouring the tomatoes and liquid into the sterilized jars. Finish by processing the jars in a canner.