I love Janet's easy method of freezing the tomatoes that she mentioned in her comment. I have frozen them whole on cookie sheets, then put them in a freezer bag. Run hot water over them after they're frozen and the skin will slip right off--then add to homemade soup. My main problem with freezing them is lack of freezer space.
The method that Tipper described, involving boiling the tomatoes in a pot and then putting them in hot, sterilized jars, letting them seal themselves, is the way my grandmother used to do hers and I guess it is safe enough. For me, I think I'll stick to the water-bath method. I'll admit that putting up my own food, other than freezing it, or making jam, always makes me a little nervous. I've never known anyone to get sick off of home-canned food, but there are all those horror stories that you here about whole families getting extremely ill, or worse.
Hooray~I think I've found all the words the program botched in my writing project! As it stands right now, I have about 19,500 words written. I think the requirements are 15, 000-20,000, so I have room to shorten it and tighten it up a little bit.