Plunge into cold water immediately. Remove the skins and core. Leave whole or cut into halves or quarters. Add teaspoon salt to each pint or 1 teaspoon salt to each quart. Salt is for taste only so it may be left out if you prefer.
Pack tomatoes to inch of top of jar, pressing gently to fill spaces.
Do not add water. Close the jars with lids and metal rings. Start timing when water in water bath returns to a boil. Remove jars and cool. When cool, remove metal rings and check sealing before storing.