There are "best tomatoes for canning" over on the Growing Tomatoes forum here and many more on the canning forum (Harvest Forum). But for "juicy, soft, and with few seeds" plus flavor the heart varieties win hands down over any of the paste types. The problem is that most paste tapes are not noted for taste. 4 exceptions to that flavor problem are often noted - Opalka, Amish Paste, San Marzano, and Viva Italia. The last 2 are my personal favorites for paste but even they don't come close to the hearts - Bull's Heart, Ox Heart, and Hungarian Heart to name just a few.

Dave

I would suggest a combination of paste and heart varieties- and if possible, throw in a beefsteak too. I find mixing tomatoes produces better overall flavor than just using one kind. Depending on where you are, it is kind of late to start tomatoes from seed, but you might find something you can still do if you look for names that are early or cold sounding. Like "Early Girl" or "Siberian Red". These tend to be a bit more short season or early or tolerant into the colder end of season.
If you decide it really is too late to start seed this year.. take time to hit up a couple of nurseries and/or big box stores, see what they have on hand. A lot of places carry a lot of the same kinds of stuff, but quite often have a range of prices and types of pots- like one place might have a four pack of one type, but another you can choose four different types.

Although you do say you usually can a bushel a year. That really isn't a lot if you end up planting a few plants- you might want to revise that tally to a couple bushels plus more if your luck is good :)

And if nothing else... who do you get your bushel of tomatoes from now? If you like that tomato, ask and find out what it is.

I'm in growing zone 5, just south of Lake Erie. We can still get frosts into late April, early May. I think another key to this process is having them all ripe around the same time so I'm hesitant to plant different types. I like the idea of blending different types but I'm not experienced so I would rather stick with one type. If I end up with too many I always have people to give the extras to. I definitely don't need more than two bushels.

Thanks for your advice. I'll do a little research on what you've suggested thus far.

If you want them all ripe around the same time you might want to look into the determinant tomato types like Jet Star, Celebrity, etc. that have the trait of setting and ripening at the same time. Not sure if any of the determinants fit your other criteria though.

Good point Jack. There are many determinate paste types but you'd seldom find them available as plants and would have to grow your own from seed. And again you'd sometimes be sacrificing flavor and honestly, for most home canners who grow their own, that is the focus - great flavor. I guess it all depends on how many plants you have room for.

Not all tomatoes are created equal. :-)

Dave

SAN MARZANO are the absolute best and are slightly sweet so they will go well in the chili ;)

If you cant find those, Roma is the next best thing.

Neither have many seeds and they're specifically grown for canning.

If you plant determinate, 20 plants will get you about two bushels... i think.

I grew Opalka last year for the first time, too...planting many, many more this year! Taste is especially good for a Roma type, and just kept cranking out the fruit.

Jet Star is an indeterminate, but determinate in its early growth habit. I liked them a lot, sweet and juicy.

Flavor is subjective... do you like sweet and mild or rich and acidic... I grow Golden Rave, it is a high yielding paste tomato and I think it has a delicious sweet taste.

Craig, you might be surprised at how canning one bushel segues into more tomato preservation methods. For example, you might decide to pickle some green ones that don't have a chance of ripening before frost. I started experimenting with different recipes and now freeze little batches of curried tomato ketchup. Oven roasting for the freezer was good. I got a dehydrator last year and will be drying more tomatoes this summer.

If you want them to all get ripe at the same time, you'd better plan some vacation time for THAT WEEK!

When I was working, I got off at 2 PM, so it was still cool enough to do some saucing. I'm really happy to be retired and have the time to do my sauces in the morning!

Nothing worse than being stuck in a HOT kitchen on a HOT day with gallons of produce that needs to be processed NOW!!!!! Nancy

Jet Star is an indeterminate.

Oops! You are correct Peter. It's been several years since I have grown Jetstar, but I could have sworn that it was determinate. At least I got Celebrity right!!