Should I just pick everything now that it’s fall or let them continue to ripen on the vine? Sometimes they ripen fine but other times they go bad. Temps are starting to hit 40s at night.
by markjack101
8 Comments
No_Program_2357
Harvest and let them ripen in storage.
SvengeAnOsloDentist
I would definitely leave them on the plant until color break, up until there’s an actual risk of frost.
heyyouyouguy
If it’s not getting to freezing temps then they stay on as long as possible. Cover them with a sheet/blanket if you think it might get close for one night.
Mister_Batta
Leave until it might freeze unless it rains a good amount – if it’s wet they’ll split, and if green you’ll have a harder time ripening them indoors before they go bad.
spireup
The optimum temperature for *ripening tomatoes* is 70–75°F. They will be slower to ripen between 50°F–85˚F outside of 75°F optimum temperature.
I pick mine when green and put in a paper bag to ripen. I do it because of bugs, seems when green the skin is too hard for them.
But I am not an expert by any means….
Sick_and_destroyed
My plants are exactly in the same state, I progressively harvested everything because it’s getting below 10 celsius here, and some have started to suffer from cold (they are turning black). They ripen inside a bag with an apple.
Sintarsintar
I pull them in as soon as they blush up until the first frost if it’s not going to be a hard frost I’ll cover them with a white sheet for any risk of frost then pick them all right before the hard frost that’s never done me wrong and I get the most that could ripen.
8 Comments
Harvest and let them ripen in storage.
I would definitely leave them on the plant until color break, up until there’s an actual risk of frost.
If it’s not getting to freezing temps then they stay on as long as possible. Cover them with a sheet/blanket if you think it might get close for one night.
Leave until it might freeze unless it rains a good amount – if it’s wet they’ll split, and if green you’ll have a harder time ripening them indoors before they go bad.
The optimum temperature for *ripening tomatoes* is 70–75°F. They will be slower to ripen between 50°F–85˚F outside of 75°F optimum temperature.
You can harvest the vines or plant and hang them in a garage or indoors to ripen. Or pick the fruit and ripe indoors or make fried green tomatoes, green salsa, [green tomato pie](https://www.foodnetwork.com/recipes/food-network-kitchen/green-tomato-pie-recipe-2103654).
I pick mine when green and put in a paper bag to ripen. I do it because of bugs, seems when green the skin is too hard for them.
But I am not an expert by any means….
My plants are exactly in the same state, I progressively harvested everything because it’s getting below 10 celsius here, and some have started to suffer from cold (they are turning black). They ripen inside a bag with an apple.
I pull them in as soon as they blush up until the first frost if it’s not going to be a hard frost I’ll cover them with a white sheet for any risk of frost then pick them all right before the hard frost that’s never done me wrong and I get the most that could ripen.