Wash, scald, peel, remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired. In 4 to 6 quart kettle or dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes.
Ladle hot soup into hot jars, filling half the jar with solids and the rest with liquid. Leave 1″ head space. Adjust the lids. Process in pressure canner at 10 pounds, 60 minutes for pints or 75 minutes for quarts. Adjust for your altitude.