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Fill canner halfway with water and begin heating. Sterilize jars and keep warm.
Wash cherry tomatoes and remove stems.
Add lemon juice and salt to each warm jar.
Pack raw tomatoes into jars, crushing firmly with a wooden spoon or potato masher as you go to release juices. Continue until you reach ¼ inch headspace.
Wipe rims clean. Apply lids and bands fingertip-tight.
Lower jars into canner. Cover by at least 1 inch of water. Bring to a full boil and process for 20 minutes.
Turn off heat. Let jars rest in water 5 minutes before removing.
Cool on a towel 12–24 hours. Check seals before storing.