I've had good luck in the past picking all the ripe tomatoes, straining them into juice and keeping them in the fridge for 4 days until more tomatoes are ripe, then canning all the juice at one time.
This year I need more salsa and my tomatoes are just starting to get going. So I wonder, can I follow my Ball Blue Book salsa recipe (which includes boiling and then simmering for 10 min) and then refrigerate a batch? Then four days later I make another batch and can them all up at the same time. Or maybe do three batches before I can. When I can them I'd bring the whole batch back up to a boil and simmer for 10 min before canning.