Anything wrong with canning these tomatoes?
In the past, I have grown mainly "beefy"" tomatoes, like the Beefsteak, Big Boy, and the like. I love their flavor. However, last year I did have some trouble with canning. I put it off to the fact that I was using a pressure cooker for the first time. Previously, I had always used a water bath (and I'm going back to using one again!) But now several women in my gardening club insist that you can't get a decent canned tomato unless it's a Roma or similar "paste" variety. Is this true? Any recommendations? Thanks in advance!