For my Home Preserving class I canned tomatoes. There were like 3 steps.

Step 1: You wash the tomatoes. Then you boil them for 10 seconds if it was a small tomato and 15 seconds if it was a large tomato. Next, you take it out of the boiling water and put it into a sink of cold water.

Step 2: You peel the tomatoes skin off. Some of them you had to just  barely slice with a knife and  just grab the skin and it came right off. And on some others the skin cracked while it was boiling so they just came right off when you grabbed it. Next, after the skin is off, you core it and cut off any bad spots.

Step 3: After you have boiled your jars to sanitize them. You cut your tomatoes into chunks and put them in the jars, but you have to push them down and make sure there are no air bubbles. Next, you put 1/4 teaspoon of salt in each jar. And then you put the cover on the jars. Lastly, you put the jars back into the pot of water and boil for 35 minutes.