While the tomatoes are stewing, clean and sterilize the jars, rims, and lids. Fill the sterilized jars with the simmered tomatoes, leaving some headspace at the top. Secure the lids tightly on the jars.
Place the filled jars into the canning kettle, ensuring they are completely submerged in hot water. Bring the water to a gentle boil and let the jars process in the water bath for 30 minutes. After 30 minutes, carefully remove the jars from the water bath and allow them to cool on a clean towel or cooling rack.
As the jars cool, you'll hear the satisfying "pop" of the lids sealing, indicating a successful canning process. Store your canned tomatoes in a cool, dark place, and enjoy the taste of summer year-round!