My mom would dip the tomatoes in boiling water for a few seconds to loosen the skin. Then she would gently peel the skin off and drop the whole fruit in a clean Mason Jar before putting them in a pressure cooker. Don’t know what ever happened to all those jars but she had close to 300 of them.
The wife has made 3 batches of canned tomatoes, 2 n sausa, 1 spagetti sauce. Go to Wal-Mart and get some of the package mix as its easier or as was posted useing your own ingrediants. As another poster had said you have to put tomatoes in boiling water for a few minutes and then in ice water to get the skin off then drain awhile and go at it be it prepackaged mix or your own concoction. After canning you will need to give the jars of sausa or ?? a hot water bath as instructed on packages. We will generally put up 40-50 jars of tomatoe product yearly, 15 - 20 dozen ears of corn and several bushells of peas and all are 'Home Grown' WW
As posted above just do the Google search thing. Canning tomatoes is easy. If this is your first time and you are not sure you will be doing it again you don't have to buy a bunch of equipment. Any large pot will work for a simple hot water bath. Just need jars and lids. Only special tool I recomend is a set of "jar lifter" type tongs. I have done paste and sauce but not sure they are worth the effort but canned home grown tomatoes are. Wife and I used to can lots of stuff but now just tomatoes, peaches, apples and pears. Have done potatoes, corn, beans and even chicken.