Canned Tomatoes for 9 Pints

Instructions:

1. Cut a small 'X' into the bottom of each tomato using a serrated knife.
2. Drop tomatoes into boiling water for 30 to 60 seconds until skins split at the X.
3. Immediately plunge tomatoes into an ice water bath to stop the cooking process.
4. Peel the skins off, core the tomatoes, and slice into halves or quarters.
5. Add 1 tablespoon of bottled lemon juice and 1 teaspoon of salt to each clean, warm pint jar.
6. Pack the peeled tomatoes tightly into the jars, pressing down firmly to remove air pockets.
7. Leave exactly 1/2 inch of headspace at the top of each jar.
8. Run a bubble remover tool through the jars to clear any remaining air pockets.
9. Process jars in a pressure canner according to manufacturer specifications for the required time and temperature.