The site linked below will probably give you all the necessary information. It may be more convenient to have hard copy info such as the Ball Blue Book.

Jim

Here is a link that might be useful: Canning and Preserving

If you are going to process any food for 10 min. or longer, you only need clean, warm jars, not boiled. Jelly is about the only thing that says 5 min, but I skip the boiling of the jars and process 10 min.
To be honest, I often just use room temp. jars, ones that I just took out of the dishwasher before filling...
The lids do need to be hot to keep the sealant soft enough to seal.
The amount of acid is the same for both boiling water bath or pressure canned tomatoes. It is all considered and part of the tested recipes and methods. Use 1T. bottled lemon juice per pint, 2 T. per quart. The food safety sites say you get a better and more nutritious product when canning tomatoes. I prefer the pressure canner. I have two of them, so I can get done more quickly with two, plus in mine I can stack the pint jars. I can tomatoes in pints for the two of us.

The Ball Blue book is worth the money. Be sure to use a current copy.

Me too. I have been using jars right out of my dishwasher too, even cold pack them sometimes, but still pour the boiling liquids in.