1. Run canning jars through the dishwasher on a hot cycle. Keep warm until ready to fill.

2. Rinse tomatoes and trim away any soft or damaged spots.

3. Bring a medium pot of water to a rolling boil. Lower 4 to 5 tomatoes in at a time and blanch for 2 minutes.

4. Remove with a slotted spoon. Under cold running water, slip off the skins and remove the core. Chop into large chunks and add to a large stockpot.

5. Add 3 tablespoons of canning salt to the stockpot. Bring to a boil and cook for 40 to 50 minutes, until tomatoes reduce by about 1.5 inches.

6. While tomatoes cook, bring a small pot of water to a boil and sterilize lids and rims.

7. Using a canning funnel, ladle hot stewed tomatoes into warm jars, leaving 1 inch of headspace.

8. Add 2 tablespoons of bottled lemon juice to each quart jar.

9. Wipe jar rims clean with a damp cloth. Apply sterilized lids with tongs and screw on rims firmly.

10. Place sealed jars in the water bath canning pot and cover with at least 1 inch of water. Bring to a full boil and process for 30 to 35 minutes.

11. Lift jars out with a jar lifter and set on a towel to cool. Listen for the lids to pop. The center should be depressed when sealed.