Once the tomatoes are blanched and peeled, you simply pack them in the jars following the wonderful instructions in your canning book. The book I own is the Ball Blue Book of Preserving, but since it looks like that is an old version, I would simply recommend getting any Ball Blue Book at a reasonable price. It is a wonderful quick reference. It has just enough detail, not so little you are lost and not so much you are overwhelmed. Great for beginners!
One last tip for blanching. The temperature of the water, the time in the hot water and the ripeness of the tomato all play a part in the finished product.
The first tomato is very ripe. The second tomato is barely ripe. They were blanched at a lower temperature than the third barely ripe and the fourth very ripe tomato. Can you see the texture difference? The two on the left are very firm and the two on the right are almost mushy. Both are good for canning, but the ones on the left will be prettier.