I love tomato juice, but what is in the store is overloaded with salt and I want to can my own, just as my mother did years ago (about dozens of quarts a year plus the same in whole tomatoes). What are your favorites for juice?

katg did a tutorial in her cubit Cucina de Kat but she bought her tomatoes. She didn't comment on any particular variety. I would thing you would choose by flavor of the tomato and you probably wouldn't use a plum or paste tomato.

I have never canned tomato juice since I left my mother's home. I roast them at high heat. It seems that once a tomato is cooked . . they all just taste like tomato to me.

You might notice between a high acid and low acid in flavor as you tasted the juice and having the tomatoes very ripe would be important. I always thought my mom's tomatoes tasted on the tart side, like maybe under ripe. When she would make chili or vegetable soup with her tomatoes and juice, she would always add a little sugar so she must have thought the same.

It would be interesting to see a glass of yellow or orange tomato juice.

Yes, it would.
I was thinking that some tomatoes have much more juice than others, so those would be better for juicing.

It seems like my heirlooms are always juicy; that's about all I grow anymore. When I make a BLT for breakfast, the juice tries to run down my chin and down my neck to my collarbone; I need a bib!

From a juiciness perspective, I would guess that the ox-heart tomatoes would be really good. Something like a German Red Strawberry is very juicy, reasonably productive, and large enough to get lots of juice.

Thanks, David...
I'm looking for seeds now for sowing next month...there are soooo many tomatoes!