NOTE: The easiest way to peel tomatoes for canning purposes is to cut an X in the top of the tomato (not stem side). Dunk them into boiling hot water for a few seconds, remove from water and peel comes off easily.
You can either leave tomatoes whole, cut in 1/2, or quarter them. Put them in a large pot. "Guesstimate" how many quarts you have and add 1 teaspoon salt and 1 teaspoon sugar per quart of tomatoes. Better to have a little more than a little less, but don't overdo. Bring to slow boil and boil about 10 minutes. Meanwhile, sterilize jars, flaps and rings. Ladel cooked tomatoes into jars, leaving about 1/4 in heading in jars. Seal. (You can water bath for 10 minutes if you desire.) They are great in soups, stews, chili, or to eat straight from the jar.