Wash tomatoes. Scald in boiling water long enough to remove peel. (1/4 minute). Plunge into cold water. Peel, core, quarter and firmly pack into jars to within 1/2 inch of top. (Add no liquid.) Add 1/2 teaspoon salt to each pint jar. Put on cap, screw band firmly tight. Process in boiling water bath.
Pints 35 minutes. Quarts 45 minutes.
Pints 45 minutes. Quarts 55 minutes.
Alternately, process pints 10 minutes in pressure canner, quarts for 15 minutes at 10 lbs. pressure. Do not use a pressure saucepan (or if you do, add 20 additional minutes.)