Prepare quart canning jars by washing, sterilizing.
Add water to the water bath canner that will be enough to cover the 7 jars about 1-2" and begin heating on the stove.
Wash Roma tomatoes and add to a stockpot half filled with boiling water.
Leave tomatoes in hot water for about 5 minutes or until skins feel "full" or break.
Add tomatoes to a mixing bowl with ice and water to cool.
Using a paring knife, cut the core from the top and slide off the peelings over a mixing bowl with spout. Juice collected in the bowl can then be added to the tops of canned tomatoes.
Add 1 T lemon juice to the bottom of each quart jar and begin adding the peeled tomatoes to the jar, pressing to pack them.
Be careful not to overfill jars.
Add 1 t canning salt to the top and pour over additional juice until it gets to the bottom ring of the jar.
Using a nonmetallic canning tool, remove air by inserting inside the jar down the sides and center.
Use a clean, damp cloth to wipe off rims and rings of jars and then top with a clean unused lid and band. Don't add the band on too tight.
Add the jars to the water bath canner and make sure that it has 1-2" of water covering the jars. Add the lid.
Begin processing timer when the water bath begins to boil.
USDA recommends 85 minutes processing time for whole tomatoes.
When time has completed, use a jar lifter and set the jars on a cloth covered area free from drafts without moving for 12-24 hours.
Don't forget to label and date after they have cooled.