I grow beefsteak and all the beefsteak varieties, big beef, beef master, Super star, etc. we love them for everything, salads, soups, stews, chili, juice, sauce, puree, sauce, catsup, etc. I plant 5 different beefsteak varieties then mix them all together when cooking them for canning in mason jars. Only the low acid tomatoes need acid added for canning. I have tried mixing other tomatoes with beefsteak with very disappointing results it changes the whole flavor if the beefsteak tomato. Celebrity tomatoes have about as much flavor as cardboard you can add them to beefsteak like filler. Roma tomatoes make beefsteak taste like spaghetti sauce without the herbs. Tiny 1" salad tomatoes do good with beefsteak but it is a lot of work to pick 1000s of tiny tomatoes to add to a 10 gallon pot of beefsteak tomatoes. The best choice for use is 5 different varieties of beefsteak some are less sweet but you still get that good beefsteak flavor. I bring whole sliced tomatoes to a boil then let them cool 30 minute then puree, tomatoes, skins, and seeds in the kitchen blender. Then boil again and hot pack in 100 pint mason jars. No salt, no herbs, no acid added. Then I boil the hot pack tomatoes 15 minutes then let them cool naturally for about 6 hours. Mark them with dates and put them in the pantry. I try not to let them get more than 3 years old in the pantry. I have been hot water bath canning tomatoes 55 years, if jars and seals are good none will go bad.