I would can less than perfect tomatoes, if I had enough to do so. Any part that is not going to taste well or have the right texture, I would simply cut off.
The main thing with tomatoes is to add some lemon juice to them, if you are water bath canning, because some of the newer varieties are not acidic enough.
If you are new to canning and preserving, I suggest that you purchase the Ball Blue Book of Canning and Preserving. It’s a good resource to have on hand.
Thanks, I thought so but for some reason I am paranoid about poisoning my family with my canned produce.