Honestly, any good tomato makes great juice. Pinks often have a reputation for being sweeter to taste but taste is such a personal thing that I'm sure many would disagree with that claim.

Since homemade V8 juice is low acid and so has to be pressure canned anyway to be safe some discussions about it over on the Harvest forum recommend adding a bit more carrots to sweeten it more. Also make it a little thinner than normal and then pour off some of the clear liquid after opening the jar to thicken it. That means you can use juicy slicers as well as any of the pick oxhearts. Just as when making sauce, the more the number of different varieties used the better the flavor.

But pinks are what you want consider Kalman's Hungarian Pink, Pink Ponderosa, Royal Hillbilly, Arkansas Traveler, Marianna's Peace, Kosovo, Eva Purple Ball, to name just a few of the 100's of pink varieties available.

Dave

This post was edited by digdirt on Tue, Jan 14, 14 at 19:03

This is very helpful, thank you!

We love to can homemade "V8" (tomatoes, onions, green peppers, carrots go in the mix) juice...One note on this (canning tom-based juice). I have found that it is rather advantageous to simmer the brew until the "froth" more or less goes away. Tom juice treated like that has a much reduced tendency to escape from jars in canning process. Also, the juice will almost remain homogeneous... that is, not separate into layers. Requires more time, but I do not can tom juice without first simmering.

Reggie

When I used to grow more tomatoes and was making sauce, I would lightly smash the matoes in a big pot(with potato smasher, eg) then strain the juice out for drinking. This way, my sauce would thicken faster and at the same time I would have tomato juice.