What are you going to do with your canned tomatoes? Are you going to make, soup, stew, chili, Italian food, etc.? If so you do not need to can whole tomatoes.
Sort and clean your good tomatoes. Slice whole tomatoes into pieces then puree them in the kitchen blender. Turn the seeds and skins into juice along with the tomatoes. The skins contain 50% of the tomato flavor. 3 minutes in the kitchen blender is all it takes.
Bring a large pot of puree tomatoes to a boil then fill clean jars 1/2" from the top with not tomatoes and put on the seal and ring.
No need to boil jars, lids, and cooking tools like the books say your going to boil it in jars anyway so why do it twice, I never do and have not done it in 40 years.
NO need to add salt or vinegar to the tomatoes either unless you grow yellow low acid tomatoes.
Tomatoes are already hot so the jars boil quit. Do not put jars in cold water it will crack the glass jars. Heat the water to 180 degrees before you put in the jars. You need 1" of water above the jars. Bring them to a boil 20 minutes for pints and 30 minutes for quarts.
Turn off the heat and let them set until they cool on their own. About 12 hours later you can remove them from the water. I did 22 pints in about 2 hours that say. I did 100 pints 12 quarts for the summer.