Wash tomatoes thoroughly. Cut stem and blemishes off.
Slice tomatoes about 1/2 in and dice.
Place diced tomatoes in clean canning jar. Fill to the base of the neck.
Add salt (1/2 t per pint and 1 t per quart) and add lemon juice (1 T per pint and 2 T per quart)
Process in a pressure cooker at 10 lbs for 10 minutes