1. Prepare a boiling water canner and sterilize 4 regular-mouth pint canning jars. Place lids in a small saucepan, cover them with water and simmer over low heat.
2. Bring a large pot of water to a boil. While it heats, remove the cores from the tomatoes and score the bottoms with a shallow "x".
3. Fill a large bowl 2/3 of the way up with cold water (the cold water stops the cooking and cools the tomatoes down enough for you to peel them). Working in batches, proceed to blanch all the tomatoes in the boiling water for 1 minute. Remove with a slotted spoon to the bowl of cold water.
4. Once the tomatoes have been blanched and they are cool enough to touch, remove the skins. Cut tomatoes in halves over a bowl to catch their juice.
5. Place any tomato juice from the bowl and the bottled tomato juice in a small saucepan and bring to a simmer.
6. Add 1 tablespoon bottled lemon juice to each prepared jar. Pack tomatoes into jars, leaving 1/2-inch headspace. Pour the simmering tomato juice into jars, maintaining the 1/2-inch headspace. (You may have a few extra tomato halves and leftover juice.) Using a wooden chopstick, remove any air bubbles. If the level of tomato juice drops, add more to maintain the 1/2-inch headspace.
7. Wipe the rims, apply lids and rings, and process in the boiling water canner for 85 minutes. When time is up, remove jars from the canner and let them cool on a folded kitchen towel or wire rack. Any unsealed jars should be refrigerated and used within 3 days. Sealed jars can be stored in your pantry up to one year.