Viewaskew,
There has to be a good majority of ‘villains here that agree with the lack of taste aspect in a canner. To me- this is where the NJ ‘maters are grown. And the link below can be good reading for the home canner:
http://njfarmfresh.rutgers.edu/whatabouttherutgerstomato.htm[/URL]
So the original Rutgers line is long lost they say in the article, but another info link below on the newest Jersey canning tomato:
http://njfarmfresh.rutgers.edu/KC146Tomato.htm
Another idea is to use a solid ‘beefsteak’ and there are too many to list. Hope this info assists in you 2014 quest. -Randy