There are not measurements for how many tomatoes to use, because I do batches with however many ripe tomatoes I have at the time. Below there will be Lemon Juice and salt per pint or half pint. Making it easier to do small batches.
Wash, scald, peel and core tomatoes.
In a large, heavy bottomed, non-reactive (stainless steel) pot, cook tomatoes over medium to medium high heat, stirring often to keep from scorching. Continue cooking until meaty parts of the tomatoes are done, 20 minutes or so.
Press thru a screen type strainer to remove seeds and pulp. Return to pot, bring back to a boil.
Ladle into prepared (sterilized, warm jars).
To each Pint add:
1/2 tsp Sea Salt
1 tsp Lemon Juice
To each 1/2 Pint Add:
1/4 tsp Sea Salt
1/2 tsp Lemon Juice
Wipe jar rims with a damp paper towel. Cap with 2 piece lids and rings.
Process pints 20 minutes, half pints 15 minutes in a boiling water bath covered by at least 2 inches of water. Start timing when water reaches a full roiling boil.