canning tomato sauce

I have 6 quarts so far and about another 3 quarts simmering down in a crock pot right now. The San Marzanos I grew this year are making the job easier. After scalding the skin slips right off in one piece and they reduce faster than any paste tomatos I've ever had. I doubt I'll ever grow anything else as a canning tomato from now on.
The Reisentraubs are also doing great, making cherry tomatos faster than the neighbors and I can eat them. The skins are a bit tough but the taste is very good.

Congrats on the harvest! I know what making sauce is like. I believe I'm going back to San Marzano myself next year, but there are a couple of other varieties I may test run alongside them.

Hoodat, I grew Riesentraubes this year too, they were great producers!

savvy

My San Marzanos are smaller than a yellow pear tomato..I was disappointed in the size. Roasting them with the skins on , will puree and freeze. We are very dry...thinking why they are so small. Seeds from Baker Creek

sparks said:

My San Marzanos are smaller than a yellow pear tomato..I was disappointed in the size. Roasting them with the skins on , will puree and freeze. We are very dry...thinking why they are so small. Seeds from Baker Creek

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Interesting as mine are about 2X larger than normal Roma's.

That is interesting Seedcorn...maybe I will contact Baker Creek Heirloom Seeds ...They are delicious...sweet

There is an interesting story about San Marzano tomatos. They were almost lost except that one family in Italy had been saving seeds over the generations. When they were discovered again they were only in two gardens. They have been designated San Marzano 1 and San Marzano 2 depending on which garden the seeds came from. San Marzano 1 are blocky and almost square in cross section. The flesh is firm with thick skin. It is great for tomato sauce. San Marzano 2 are thinner and longer with a slightly juicier flesh and a sweet flavor. They are excellent for canning whole. If you can find canned true San Marzano tomatos (not San Marzano type, which is a rip off) hang onto your hat at the price.
At this point there doesn't seem to be anyone except a few small specialty growers who is growing them commercially. Those of you selling at farmers markets might consider them, especially if the price holds up. They keep better than most tomatos without refrigeration so they won't mush up on you before the selling day is over.