I apologize for asking about these old varieties, I just wonder if anyone still grow them. I don't know about any of the newer more popular types either. I like a tomato that has what some folks call old time acidic taste not the mild or sweet types. I received a sample of seeds from Mr. George McLaughlin Jr. that he calls Baker Family Heirloom and grew some this past spring. I was so surprised at the first bite, I thought this is the best tasting tomato that I have tasted in years. It had an acidy taste that was like a tomato should have. I plan to plant more next spring but would like to find something similar to plant along side it.

No apologies needed. Sorry if I implied that. There is no problem is asking about them I just found it curious that you seem to find so many of them and wonder what your source of info is for all of these oldies? Normally you won't find them listed with many of the well known vendor sources. Where do you usually order your seeds? You might want to investigate tomatofest.com as they specialize in heirlooms and the older varieties.

But I don't think you'll find 1350 to your taste as it is, like many of the so called canning tomatoes, rather bland on its own.

https://store.tomatofest.com/Heirloom_Tomato_Seeds_s/1.html

Dave

PS: and you will probably want to avoid all the pinks too as they tend to be on the sweeter side.

Digdirt, I guess I'm just always looking for something different. I like a tomato that taste good and is a good canning tomato. I can a lot of tomato juice to make soup & chili when the winter winds blow. I don't have a lot of room for a lot of different varieties and like to keep it to about one or two kinds if I can.

I like tomatoes with some acid also and find Old Brooks suits me. I do wish it were a bit larger but for canning its probably a great size. Some catalogs list it as 8 oz but mine are never that big.

Some tomatoes are a pain to can. A canning tomato should have a small core and a tough skin. Scald them, and the skin slips off cut out the small core and pop it in the can. A beefsteak type like the Ponderosa has thin skin, lots of cracks and creases take for ever to peel. Big heavy core means cutting the tomato into chunks to can them. It can be done. Back in the day nothing would allowed to grow to waste. We grew Marglobe for canning and Ponderosa types for fresh eating. If we had a surplus of Ponderosa it often fell my lot to peel and core those things. Not fun I assure you. Never had the opportunity to grow company tomatoes. Some of the Campbell soup varieties enjoyed a brief come back a few years ago. Have not seen a lot of Heinz varieties. In my area at that time all the canneries were local. local growers usually had a small plot ( average about five acres ) of Stone, Marglobe, or in later years Rutgers which they sold to the canneries. Of course canneries were very picky and would accept nothing but a smooth round red canning tomato.