Canning Tomatoes

Last year I seem to have stupidly neglected to post the times/quantities for the tomatoes we canned. So when we did more yesterday I went with a educated guess (via collaboration with Cati).
Here are the details:
We processed 1 flat (supposedly 15 pounds) of san marzano tomatoes, this made a bit more than 12 pints.
After picking out any moldy or overly soft tomatoes, we scored the end of each tomato, boiled them for 30 seconds (six at a time), then transferred them to cold water. We then peeled the tomatoes, removed the stem bit, and transferred them to a large pot.
Put the pot, covered, over medium high heat for about 10 minutes to start to break down the bottom layer of tomatoes.
Transfer tomatoes into clean, boiled pint jars.
Pour in enough juice from the bottom of the pot to fill any air gaps, leave 1/2 inch of head space.
Add 1/2 tsp kosher salt and 1/2 tsp bottled lemon juice to each jar.
Wipe the rims carefully, close the jars, and boil in the canner for 35 minutes.

Hopefully these turn out as well as last year's batch (we did 2 flats last year and still have some left) did.