Which is the best tomato for canning

It would depend on your purpose.  If you want sauce, then the plum types (i.e. roma) are recommended.  If you want whole or chopped, then the medium sized ones (rutgers comes to mind).  The "big, juicy type" (beefsteak, delicious, whopper) will work, but will also produce a lot of "juice". 

When I can, I prefer them whole or cut in half.  The big ones are usually cut in quarters.  I like rutgers, celebrity (a little larger variety), carmello, dona, and homestead.  Stay away from the cherry variety as they are a pain to peel.

Good luck.

I start my own seed.  My stand-bys are:  Rutgers, Celebrity, Dona, Carmello, and Better Bush.  I also like Homestead, but I used the last of my seeds last year.  I also like to try other varieties and will purchase a different one every couple of years.  I tried Early Girl years ago and didn't think it was that great.  A friend swears by a variety called Jet Star, but I've never grown it.

And an FYI... If you choose to start your own, don't feel that you need to sow all the seed in the packet.  I had some Delicious seeds last 10 years.  I finally tossed them last year.  I purchased the packet when seed companies were selling by the 1/4 oz, rather than by the amount of seed.

I think celebrity are the best ones for canning. Just my opinion though.

kitchen lighting

The big juicey red ones

I love canning as my late grandmother and my alive mother have taught me a lot about it. I have tried many variables of tomatoes and came to the conclusion that it is really what you prefer in the ending. Some are more acidic, and some are more firm; while others very soft. I would recomment you do a small batch of a few different types and see which YOU like best. Teresa