Begin by removing the cores and scoring the bottom of your tomatoes.

Bring a pot of water to the boil and add tomatoes, cooking them whole for half a minute. Remove tomatoes from boiling water and plunge them into ice water right away. When their skins loosen and break, peel them off. Slice tomatoes into quarters.

Bring a pot full of water to a boil. Carefully arrange your jars inside and allow them to boil until you need them. To sterilize jar lids, pour hot water into a large bowl and soak the lids.

Use tongs to take out jars and lids from hot water. Place them on a clean surface. Use your ladle to add tomatoes into the sterilized jars. Leave about ½ an inch at the top of the jars and add lemon juice.

Use a spoon to press on the tomatoes. This is to release any air bubbles that might breed bacteria. Release the bubbles on the sides as well. Use your pressure canner to can tomatoes. Every canner comes with unique instructions. Follow them promptly. Store canned tomatoes in a cool place.