Canning whole tomatoes (or even quartered/chunked tomatoes) is pretty easy, it’s just time consuming and you need several large saucepots.
Wash all of your tomatoes and drain.
Fill a good sized pot about half to 3/4 full of water and bring it to a boil – I have a big 2-piece pot and steamer/colander insert that I use.
To the steamer/colander I add whole tomatoes – if they are big tomatoes (like the Big Boys or Jet Stars) I only put in maybe 6 at the most and then set the steamer/colander or basket down into the boiling water. Only let them sit in the boiling water for 1 minute.
Fill up your sink with cold water – adding a tray or 2 of ice if you water isn’t that cold straight out of the tap.
After a minute, empty the tomatoes into the sink full of cold water – the skins will split and you can peel them off. Remove the stems and core the tomato – cutting away any green spots. You can leave them whole if they are Roma’s or cut them into halves or quarters if they are bigger tomatoes.
Place your peeled tomatoes into another big pot add enough water to cover them. Bring them to a boil and simmer gently for about 5 minutes.
Remove canning jars from hot water (or you dishwasher), and add 1 tablespoon lemon juice to each pint jar (2 tablespoons per quart).
Carefully pack the hot tomatoes and cooking water into your jars leaving 1/2″ headspace. Carefully ladel the hot cooking liquid (or additional boiling water) over the top of the tomatoes – making sure that you leave that 1/2″ headspace. You can add 1 teaspoon of salt to a quart of 1/2 teaspoon to a pint.
Using a plastic spatula or the handle of a wooden spoon, run it around the inside of the jar (between the tomatoes and the jar itself) this will release any trapped air bubbles.
Put on and adjust your 2 piece caps, put the jars into your canner (the water level in the canner should be 1-2 inches above the top of the jar) and process pints for 40 minutes and quarts for 45 minutes.