I've got some 'Hard Rock', 'Roma', 'Pink Girl', 'Brandywine', and ONE tiny seedling from an old heirloom German tomato out in the greenhouse right now. Traditionally, they go into the ground on Derby Day...or ~May 10th.
If you guys are canning any of these, the Roma types will yeild a lot more stuff in the jar as the Ace type are composed of more water than the Roma types.
I agree, I can ONLY Romas and Hard Rock. I also 'deskin and deseed' them before canning:
I boil them for about 45seconds to a minute...plunge into cold water (I float some ice blocks to keep it cold)
each tomato, cut out the core from the top...stick your CLEAN finger into the tomato and mush around a little, holding on to the sides with one hand give the tomato a really hard shake into the sink. The seeds will come out. If you need/want them all off, repeat the procedure. Squeeze from the bottom, and the the tomato will POP right out of its skin (from the boiling)
I usually cut them in half just to make sure there is not ugly chunks of tomato rot and throw them into a quart jar to can.