On a dishtowel place your hot jars and using your funnel, ladle to fill to 1/2" headspace.
When packing stewed tomatoes into hot jars , add 1 tsp salt and 2 T lemon juice to each quart jar, 1/2 salt and 1 T lemon juice for each pint jar.
Pack tomatoes into jars, leaving 1/2 in headspace. Remove air bubbles and refill to the proper headspace with the mixture if necessary.
Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".