Drop tomatoes into boiling water for several minutes. Using a slotted spoon, remove tomatoes to ice water.

If they are large, cut in half. Remove stem ends. Squeeze out seeds. Make a brine of 1/2 cup canning salt to 2 quarts water and heat to boiling. Put tomatoes in for 3-5 minutes (a few at a time). Add 1 tsp. lemon juice to each jar. Put into hot jars and seal.

Process in a boiling water bath canner for 45 minutes or a pressure canner for 15 minutes.