Many previous discussions here about this that the search will pull up if you wish to read through them but from a purely personal POV my question would be why you want wholes, what variety would you be using, and how will you be using them later. Those factors would determine which would work best.

Hands down the most popular method for canning tomatoes is the Crushed Tomatoes with No Added liquid

using either form of processing provided.

Whole or Halved Raw with no Added Liquid

comes in second but results vary depending on type of tomatoes used as paste types don't have enough liquid to work well with it and are left exposed and darken over time.

After those my personal preference is Whole or Halved Tomatoes (packed in tomato juice

when using paste types. I use hot pack and my own tomato juice, not commercial juice, and you add enough juice to insure once all air is removed the fruit is able to move about in the jar. Once opened they work well in any cooking recipes. You can include the juice or drain it off first.

I use pressure canning for all forms primarily because I find it easier and it waste less water.

Tomatoes packed in water is just like it sounds IMO - blah watery tomatoes - but some like it.

Hope this helps.

Dave

I am going to do the crushed with no added liquid. Can I add a single basil leaf to each jar? I remember reading that somewhere.

ditto on crushed with no added liquid, boiling water bath for 50 mins, adding 2 TBS white vinegar {heinz brand - always / 1 tsp salt - not sea salt / process for 50 mins after the canner comes to a full, rolling boil} ... easy peasy ... one of the easiest and most forgiving items to can ... i've done it for 30+ years and have usually done 6 or 7 boxes of 12 quarts yearly ... no so much now, just hubbs n me and my garden sucked this years ....

i read that if you add any *green* veggie or herb you must, MUST pressure can them -- it changes the ph of the jar/tomatoes ... no, add the basil after you open them when cooking ... doesn't really make a difference in taste, b/c it's just one leaf ...

because you can them with their own liquid, they do not become so packed they don't move freely in the jar, in fact, the tomatoes go to the top and the bottom is liquid -- you don't need to add extra juice or water {yea, watery, blah tomatoes!}

ask questions if you need more help .... darlene