1. Remove lids and rings from canning jars. Set lids/rings aside. Wash canning jars in hot soapy water. Rinse well. Set aside on a clean stainless steel rack/pan or a clean kitchen towel.
2. Wash tomatoes to remove any dirt and spray residue. With a paring knife cut out any bad spots.
3. To remove the skins: Fill a 8-quart kettle half full of water. Bring the water to a boil on medium/high heat. fill the kettle with a single layer of tomates. Allow them to remain in the water for about 1 minute. Remove tomatoes with a slotted spoon and allow them to cool. After tomatoes have cooled enough that you can handle them--take a paring knife and cut the core out. You should be able to slid the skin off of the tomato.
4. Slice each tomato into 3/4 inch slices. Press each slice through the Vidalia Chop Wizard. This is a fast and easy way to cut your tomatoes. Continue press each slice through until all the tomatoes are through.
5. Fill jars with ingredients listed above for pints or quarts.
6. Wipe rims of jars with a wet paper towel. Add lids and ring.
7. Prepare the hot water bath canner by filling it half full with water. Add jars. Adjust water level as needed for water to be 1 inch above the jars. Bring water to a boil. Boil gently for 40 minutes for pints and 45 for quarts. Remove jars from canner with jar lifter . Allow to set for 24 hours. Check seal. If sealed remove rings and wash jars. Place in a cool area to store for up to a year.
8. Place filled jars into pressure canner and follow your pressure canner's instructions booklet on how much water to add. I have a Presto Pressure Canner. It calls for 3 quarts of water to be added to the canner. The water will not cover the canning jars. Add canner lid. Bring canner to a boil and allow the vent to steam for 7 minutes. Add weight. When the pressure is at 11psi lower your heat to maintain the pressure at 11 for 10 minutes. Remove canner form heat and allow it to cool. DO NOT REMOVE the weight. When the pressure is at Zero and the safety value has gone down you may open the canner. Be careful not to burn yourself with the steam. I will sometimes allow the canner to set undisturbed for a few hours. Allow youras to set for 24 hours. Check seal. If sealed remove rings and wash jars. Place in a cool area to store for up to a year.