Place tomatoes in colander or wire basket and dip into boiling water for 1/2 minute then plunk into cold water. Cut out stem ends and pull off skins. Leave tomatoes whole or cut into halves or quarters.

Pack tomatoes into jars, pressing gently to fill spaces with juice, don't add water. Add 1 teaspoon salt if desired. If tomatoes are sweet, add 1 teaspoon fresh lemon juice to each pint jar. 2 tablespoons to each quart jar if desired put on flat cap. Process in boiling water bath 35 minutes for pint 45 minutes for quarts.

Boiling water bath: Place a rack in bottom of canner or deep large kettle, fill canner half full with warm water over high heat and boiling 35-45 minutes until flat caps pops or center of lid has a slight dip then let stand for 8 hours and put screw bands.