First you have to blanch the tomatoes for 30-60 seconds or until the skin cracks.
Then you remove the skin and leave whole, half, or quarter them. I left them whole. When you are canning them in their own juice, you just push the tomatoes down into the jar until their own juice comes up around them. ( before you add the tomatoes prepare the jars and add the other specified ingredients that the recipe call for)
seal the jars, and cook in a hot water bath for 1 hr and 25 min, or use a pressure cooker. (That is my next adventure to try)
Now you have some deliciously canned tomatoes to use in your favorite recipe! HERE is a good one to try.