Gather the ingredients.

Bring a large pot or canning kettle full of water to a boil.

As the water comes to a boil (which will take a while), use a sharp knife to cut a small "X" in the bottom of each tomato.

Prepare a large bowl of ice water and set it near the pot.

Once the water is boiling, add the tomatoes. Cook them for about a minute, then lift them out with a slotted spoon and transfer them directly into the ice water so they can cool quickly.

As soon as the tomatoes have cooled off enough so that you can handle them easily, use a sharp paring knife to remove the tomato skins. After blanching, the skins should slip right off without too much fuss.

Gather 6 quart-size jars (with rings and new sealable lids). Bring the water back to a boil, put the jars in the canning rack, and boil the empty jars for 10 minutes to sterilize them .

Remove the jars from the water (empty any water back into the pot and bring to a simmer).

Put the lids in separately, also for 10 minutes, to soften the sealant.

Put a tea kettle full of water on to boil.

While the water is boiling, put 2 tablespoons bottled lemon juice in each jar. Stuff the jars evenly with the tomatoes. If you don't care how "whole" they are in the end, really cram them in there, releasing the juices from some to create enough liquid to cover them. Cover the tomatoes with boiling water from the tea kettle, if needed, leaving ½ inch of headspace at the top of the jars.

After wiping the edges of the jars clean, place the lids and rims on the jars, set the jars in the canning rack, and lower them into the boiling water in the canning kettle or other large pot. The jars should be completely submerged and covered by 1 inch of water. Cook, with the water boiling the whole time, for 45 minutes, adding more hot water as necessary to maintain the water level.

Remove cans from their water bath and set them on a counter to dry and cool. Do not disturb them for 12 to 24 hours. Check that the jars have properly sealed and store them in a cool, dark place until ready to use.