After using a cutting board to halve the tomatoes to juice them and having juice running every where - off the board, on top the of the counter, onto the floor I realize this was best done over a big bowl!
Here is the core and score table. After removing the core from each tomato you make an X in the bottom to make them easier to peel after you've poached them.
I put a big sieve in a stainless steel bowl and empty the juicy contents of the tomatoes into it. Pushing down any solid and emptying the sieve of all the seeds every so often.
This makes it look much nicer than it was, after this picture was taken I switched over to the bowl method
Here are the twenty pounds of tomatoes after they have been peeled, halved and seeded. I drained liquid off of them 3 or 4 times before I put them in the refrigerator and then again when I start this morning to can I drained them once more, rendering almost 4 pints of liquid from the entire process.
Because this is such a messy process be very sure to clean the rims and sides of each jar well before you place the processed lids on top. Screw the bands on just until they take, don't screw them on to tight.
When processing tomatoes place them in the boiling water and wait for the water to come back to the boil. When it has started a full boil again process for 15 minutes. Remove from the bath and place on a towel. make sure all the lids seal, usually you can hear the clicking sound they make when the suction occurs and the little button in the middle of the lid gets sucked in. If the button does not take you might have left either too much or too little space at top so you need to either add more juice or take some away, clean the rim and try again. Or place in the fridge and use within 2 weeks.
Time consuming and messy but well worth it. Brooklyn Kitchen is offering deals on 20 pound boxes of tomatoes if you are interested. I'm already thinking about making salsa or chili sauce with my next twenty pounds!