Plunge tomatoes into boiling water for 15 seconds, then plunge into ice water.
Remove and peel.
Leave whole or quarter.
Fill sterilized jars with the tomatoes, pressing down until they yield juice and fill in the spaces.
Fill to within 1/2-inch of the top.
Run a knife down side of jars in several places to remove air bubbles.
Add salt and lemon juice to each quart.
Wipe rims and seal jars, tightening bands securely.
Place jars on the rack in hot water bath, covered by one or two inches of water.
Cover and bring to boiling.
Boil gently for 45 minutes.
Remove jars and place on wire racks to cool.
Store in a cool, dark, dry place.