Great canners?

[daylilydude]

I have been reading up on Old Brooks, New Yorker and Picardy as being great canning tomatoes, but i would like some insight on these from people here that have actually grown them?

[mjc]

Old Brooks...I've often grown it. It's not a great slicer, but does make a nice canning tomato, fairly prolific and uniform. About middle of the road taste wise, but cooks up nicely. I usually do them whole/quartered (most of my tomatoes get canned that way).

I didn't get any this year, as it seemed to be (right behind Brandywine and Amish Paste) very attractive to the deer...then just when they were recovering from the onslaught of hoofed rats, succumbed to disease.

[ShowmeDseeds]

Daylilydude,

I grew Old Brooks this past summer and it was the most productive of the dozen varieties that I grew. It was quite resistant to cracking during a very wet growing season. My understanding is that it was bred to be a canner, to have relatively high acidity.

It's taste was fine as a slicing tomato, too.

Stuart

[mjc]

I've always thought it was a bit too 'sharp' as a slicer...but that may be just me. I like my slicers somewhere between 'sharp'/acidic and sweet. That's why I put it in the middle...

[Ruth_10]

I"ve grown Picardy for the last two or three years and I find it tasty and very, very productive. The fruits are nice uniform, round, orangish red globes that are easy to skin for peeling after scalding.

I don't can single varieties (just whatever is ready at the time), so I can't say how Picardy by itself is as a canner, but I think it would work well.