Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to jars. See acidification directions. If desired, add 1 teaspoon of salt per quart to the jars.
Fill jars with hot tomatoes.
Adjust lids and process jars as described in Table 1or 2. Adjust lids and process jars as described in Table 1 or 2. Press tomatoes in the jars until spaces between them fill with juice. Adjust lids and process jars as described in Table 1 or 2. Adjust lids and process jars as described in Table 1 or 2.