The process we have standardized on is:
Wash and clean tomatoes
Blanch for 1 minute in boiling water
Drop into ice water for one minute
Move tomatoes to a cutting board where we:
Lop off the top
Cut in half or quarter (except for smaller tomatoes)
Cut out any green part in the center
Peal off the skin
Save in a bowl
Stuff and mash tomatoes into sterilized jars.
Fill to a point with liquid (water or tomato juices)
Seal with the lids
Cook in boiling water (35 minutes for pint, 45-50 minutes for a quart)
Remove and allow jars to seal (top goes “ping” when it’s done
Allow to cool
Wash jars and store in the canning cabinet
Here's our photos of our tomato canning process.