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Bring the canner to a boil and allow it to boil for 10 minutes. Then use your jar lifter and remove the jars, placing them upside down on a towel or drying rack to drain. You can reuse the hot water for canning once the jars are filled and lidded. You can also use your oven to sterilize your jars.
Pour hot cooking liquid over tomatoes, leaving Â½-inch headspace. Add 1 teaspoon canning salt to each quart jar (Â½ teaspoon for pint jars). Run a nonmetallic spatula between tomatoes and jar to release any trapped air bubbles. Wipe top and threads (the screw threads at the rim) of the jar with clean, damp cloth.