21 pounds tomatoes for 7 quart jars or 13 pounds tomatoes for 9 pint jars
A bushel weighs 53 pounds and yields 13 to 21 quarts, or an average of 3 pounds per quart.
Procedure for hot or raw tomatoes filled with water in jars:
Wash tomatoes. Dip in boiling water for 30 to 60 seconds until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice (1 tablespoon per pint or 2 tablespoons per quart), if desired. Fill hot jars with hot tomatoes or with raw peeled tomatoes. Add salt, if using ( teaspoon per pint or 1 teaspoon per quart).
Add the hot water for raw pack to cover, leaving -inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process 45 minutes per pint and 50 minutes per quart.
7 quart jars or 9 pint jars
Source: Ohio State University Extension