Any and all varieties of tomatoes may be canned successfully. It's your choice as there are no "only for canning" tomato varieties.

In some of the previous discussions here of this question (see the search 'canning tomatoes') some prefer using only paste/plum types for canning whole. But they lack the flavor of standard varieties so I figure if you are going to all the trouble of canning them why waste time on less than ideal? I prefer canning a wide mix of varieties.

And it also depends to a degree on how you plan to can them - sauce, whole, diced, crushed, pureed, juice, salsa, etc.

Try posting over on the Harvest forum here (it is the canning/preserving forum) or review all the discussions there on this question that the search will pull up for you.

Dave

I was asking the same question last year on this forum, since I was planning on canning tomatoes whole. As per recommendation, I grew F1 hybrid Mountain Magic. What a perfect canning tomato it turned out to be!
It has multiple advantages over other tomatoes I grew for that prupose, some are:
1.Production is great and plenty of fruits ripen in waves, so when it is time to can them - you can pick up a lot of red matters from a plant.
2. Firm flesh and thick skin - not so great qualities for fresh eating, but priceless for whole canning - the skin won't crack even when tomato is processed/canned.
3. Uniform, red "cookie-cutter" perfect, bite-sized round fruit: larger than cherry, but small enough to fit whole in your mouth.

Also, MM is very disease resistant - it was the last tomato I pulled out in fall.

Juliet F1 tomato is also good for this purpose, but not as good, because the fruit size is smaller than MM. I use Juliet to fill the gaps in the jars between MM tomatoes.

I make some spaghetti type sauce (general pasta use). For that reason I just use whatever I have. But if I were to can whole tomatoes then I would go with plump type, San Marzano types which are smaller and have more meat than juice.

Seysonn