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Wash, core and cut a slit in the shape of an x on the tomatoes.
Gently put into a pot of boiling water.
Boil until the skins start to peel easily.
Remove with a slotted spoon and plunge into bowl of ice water.
Let stay in the ice water to cool enough to handle.
Remove and take off peel.
Dice to desired size.
Add 1 TBSP bottled lemon juice per pint of tomatoes or if you are using quarts use 2 TBSP.
Pack tomatoes into hot jars, pressing gently on tomatoes until the juices start to release and fill in the spaces between the diced tomatoes.
Leave 1 inch headspace.
Add 1/2 tsp canning or sea salt for pints or 1 tsp if you are using quarts.
Remove air bubbles.
Wipe rim of jar in case you dropped something on it.
Put the new flat on there and screw the lid finger tight.
Have water in canner heating up as well so there is not any type of shock to cause breakage.
Bring canner to pressure and let vent for 10 minutes.
Put on your weight and then put the jiggler on. Start your time when the jiggler starts to rock back and forth.
Process either size for 25 minutes at 10 pounds of pressure.

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