Hey Rue,

Most are OK. The deal here is that, if you want to can the juice, you should simmer it first to destroy an enzyme (protein ?) that causes the juice to separate and causes other problems in the canning process. In addition (for me) the juice has a better taste if it is simmered for about 20-30 minutes.

Reggid

For juice, I like Red Zebra. The toms have more juice than most other varieties but it seems to be thicker. It is also has a hint of sweetness.

Mike

IMO, just as with tomato sauce, no one single variety can produce the great flavor that results from using multiple mixed varieties of tomatoes in each batch.

Dave