Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

To prepare tomatoes: Wash tomatoes; dip in boiling water 30 to 60 seconds; immediately dip in cold water. Slip off skins; trim away any green areas; cut out core. Leave tomatoes whole or cut into halves or quarters.

Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Pack tomatoes into hot jars until space between tomatoes fills with juice, leaving 1/2-inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.

Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints and quarts 1 hour and 25 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

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