I wait until I have 25 or so pounds of fruit - this year we are canning without blanching and peeling (we don't mind peels in our canned tomatoes) - plus the added advantage - I can save seeds (since the skin with the labeling in sharpie isn't removed). Makes it much easier - I just cut the tomatoes into quarters or smaller, save seeds - fill a large bowl - then we fill our quart jars, add salt and lemon juice, and into the boiling water bath.
Second thing we are doing - really easy - making roasted tomato sauce and canning that. Put some olive oil, garlic, onions, sweet peppers, the tomatoes, salt and pepper into roasting pans - takes a few hours at 325, stir occasionally. Add basil near the end when it is approaching the desired thickness - fill the pint jars, add lemon juice, process.
Right now we have 12 quarts of tomatoes and 14 pints of sauce - expect to can another 7 quarts tomorrow.
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Craig
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