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Fill your water bath canner with enough water to cover the jars by about an inch and bring to a boil.
Wash your jars, lids, and bands in hot water and soap.
For raw pack, wash tomatoes in cold water, pack jars tight leaving about an inch of headspace, add citric acid or lemon juice, and boiling water. To each pint jar, add ¼ teaspoon of citric acid, or 1 tablespoon of bottled lemon juice. To each quart jar, add ½ teaspoon of citric acid or 2 tablespoons of bottled lemon juice. If you choose to add salt, add ½ teaspoon of salt to each pint jar or 1 teaspoon of salt to each quart jar.
Add boiling water to each jar leaving ½ inch of headspace. Use the bubble remover to scrape the inside of the jar and remove air bubbles. Then use a damp paper towel to clean the rim of the jar. Center the lid and close the jar with the band finger tight. Your raw pack cherry tomatoes are ready for processing in the water bath canner.
For hot pack, wash tomatoes, add to a pan with a little water, boil for five minutes, then pack into jars with citric acid or lemon juice and boiling water.
Process quart jars in boiling water for 40 minutes and pint jars for 35 minutes.
Let jars rest in hot water for five minutes after processing, then remove and cool overnight.
Check seals before storing in a cool, dark place for up to 18 months.