Garlic & Oregano Canned Tomatoes

Tomatoes were a decent price at the store this morning so I bought some and decided to can them. I found a fun recipe to try in FAMILY CIRCLE magazine. If you subscribe then you have this recipe. (although for some bizarre reason my store was out of basil which is what the original recipe calls for, so I substituted oregano.)
This is my first time ever canning just tomatoes. I've done other things, but this is my first time doing these. I hope they turn out. They look really yummy so I can't imagine that they would taste bad!!

Garlic & Oregano tomatoes
makes 4 pint jars

2 1/2 pounds ripe tomatoes
4 tbsp bottled lemon juice
fresh oregano
2 tsp kosher salt
1/2 tsp garlic powder

Prepare boiling water canner. Heat jars and lids in barely simmering water until ready for use. Have bands handy on counter top. Bring a second pot of water to boiling.

Wash tomatoes and score along the top marking an X. (this will allow the skins to peel right off) Dip into boiling water for about a minute or until skins start to peel back from tomato. Keep water boiling and do a few tomatoes at a time. Plunge tomatoes into cool water, then peel. Core tomatoes and cut into quarters or wedges.

Remove jars from simmering water (I just put them in a dishwasher cycle minus the soap and this will steam them perfectly). Pour 1 tbsp lemon juice into each jar. Pack tomatoes into jars, tucking oregano leaves in between wedges, fitting tightly. Sprinkle 1/2 tsp kosher salt and 1/2 tsp garlic powder into each jar. Ladle some of the boiling water (from the pot you boiled the tomatoes in) over the tomatoes to fill jar leaving 1/2 inch headspace.

Remove air bubbles from jars, tapping lightly on counter top as needed. Wipe jar rims, then center lids on jars. Screw on bands adjusting until fingertip tight.

Process jars in boiling water bath, covered, 40 minutes. Remove jars to a kitchen cloth and cool. Check lid for seal after 24 hours, when pressed lids should not pop up and down. Keep in cool place up to one year.