Sanitize the canning jars and make sure you have the lids and rings ready.

Fill your boiling water canner about halfway and start it.

Get a small pot ready for the canning lids to simmer, according to package instructions by the manufacturer

Prepare the tomatoes: You'll leave the skin on, making this easier than most canned tomato recipes. But you must core, seed, and use a sharp knife to make a large diced size. Put them in a large glass or plastic bowl (not metal, as the tomatoes contain reactive acids)

Give the herbs a quick rinse, pat dry, remove any yellow or buggy leaves, and a quick rustic chop.

To the tomato mixture, add 2 Tbl of the garlic powder (reserve the third for the canning liquid), sweet basil, oregano, rosemary, and canning salt. Set this aside.

Mix the canning liquid in a stockpot: the 2 1/2 cups of vinegar, sugar, the reserved Tbl of garlic powder, and black pepper. Get this boiling for fifteen minutes.

While the canning liquid boils, you will cold pack the tomatoes into nine to ten half-pint jars, leaving about a half-inch of headspace.

Now is a good time to start the canning lids simmering.

After the liquid boils for fifteen minutes, use a ladle and canning funnel to cover the bruschetta in the jars, almost to the top. Use the air bubble tool to release any gasses.

Wipe down the rims with a clean cloth to ensure a tight fit to the lids. Place the lids and hand tighten the rings.

Use the jar lifter to place the jars into your boiling water canner, gently and carefully. The water level will rise as you displace it with the weight of the jars. Be sure the water covers the jars by about one inch, at a minimum.

Let the water come back to a boil, process the tomatoes for thirty minutes. Carefully move them at the end of this time, placing them on a wooden cutting board covered with towels. You will hear the lids start to "ping" after a short while. Any jars that don't seal within a few hours are fair game for a snack--store them in the fridge.

After the jars settle for 24 hours, write the canning date. As with any home canned tomatoes, you should enjoy your bruschetta within one year.