Wash tomatoes.
Dip in boiling water for 15 to 30 seconds or until skins split, then dip into cold water.
Slip off skins and remove cores.
Quarter and bring to a boil; stir to prevent sticking.
Pack boiling hot into jars, allowing ½-inch of headspace.
Add 1 teaspoon of salt per quart.
Adjust lids. Process pints 35 minutes and quarts 45 minutes in a boiling water canner.

Select fully ripe, juicy berries. Sort, wash carefully in cold water, and drain thoroughly.
Sugar pack: To 1 quart (1 1/3 pounds) berries add 3/4 cup sugar and mix carefully to avoid crushing. Put into containers, leaving 1/2 inch headspace. Seal, label and freeze.
Syrup pack: Put berries into containers and cover with cold 50-percent syrup (1 cup sugar to 1 cup water), leaving 1/2- inch headspace. Seal, label and freeze.
Unsweetened pack: Put berries into containers, leaving 1/2-inch headspace. Seal, label and freeze.