Mine, however, did not produce many tomatoes for me. I got lots of grape tomatoes and a few yellow tomatoes so when I saw some on sale today I got some for canning. Canning tomatoes is fairly simple if a bit messy. First you have to get the peels off. To do this you put the tomatoes in boiling water for a few minutes.
Add just enough water to cover them and bring it to a boil. Boil approximately 5 minutes.
I was canning these in pints and each pint needs about a teaspoon of lemon juice. Heirloom varieties may be acidic enough not to need any lemon juice but since I bought these, I added the lemon juice.
Put your tomatoes in your sterile jars leaving 1/2 inch headspace. Use a plastic spatula or something similiar to remove the air bubbles from the jars and clean your rims like always. Water bath can pints 40 minutes, quarts 45 minutes.