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Old December 9, 2016   #6
BigVanVader
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Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
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I have to agree Mark. For several years I combined all the tomatoes I grew for salsa/sauce etc and it was amazing. This past season I grew a ton of small roma types and canned almost exclusively with those, the taste was nowhere near what it was when I used w/e I had. I did this because I was selling all of my best tomatoes this year so all I had were red plum and red hybrids left for processing.

On the plus side it was much less work since all the fruit was uniform and thick skinned (easy to peel) but the results were disappointing. That being said some of my favorites are:

Wes
Indian Stripe
Prudens Purple

The best salsa I ever made was these 3 combined. If you save seeds you can get rid of most of the juice before processing anyway so beefsteaks work fine.
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