Canned Tomatoes

First decide if you want to leave the skin on your tomatoes and just run through blender when you want juice or not.

OR

You can dunk your tomatoes in hot water for a few minutes, and then into cold water, to peel easily.

Then core and 1/4 the tomatoes (coring means take out the stem area that goes in to the tomato - just take your knife and insert into tomato and cut in a circle).
Pack tomato chunks into canning jars tightly so that the tomatoes juice then you won't have to add as much water.
Then add 1/2 tsp of canning salt per pint - 1 tsp. canning salt per quart. Pour boiling water over the tomatoes to 1/2 inch from the top of the jar.
Seal with lid and rim and process in hot water bath for 35 minutes.