Good Advice so Far!

I couldn't have said it better. I watched my mom and my mother-in-law can for years. Canning methods have even changed since then. I would suggest the Count Extension in your area. Such things as altitude and acidity are different in different areas. My extention folder says Not to havest tomatoes from dead vines...too low in acid. Can be eaten fresh or frozen, but do not can tomatoes from dead vines.
"open kettle" method is unsafe... As altitude increases, water boils ata lower temperature. Follow altitude adjustments for your area. To ensure safe acidity in whole, crushed, or juiced tomatoes, you must add bottled lemon juice or food grade citric acid to each jar before processing. For quarts, use 2 TB lemon juice (This was highlighted in my folder.) Do not substitute ascorbic acid for citric acid.)
This folder from the Extention office gives any info you will ever need. There are folders for all types & sorts of canning. Canning is very rewarding for all your hard work.