- Dec 11, 2016
- Reaction score
- East-central Wisconsin
we picked what was left of the tomatoes off the plants which were done. some were green and will be left on the table to ripen. we had a lone tomato on the table in the garage for about 6 weeks before it finally ripened. we ate it yesterday and it was delicious. if you were not in the know you'd think it was ripened on the plant.
Several years ago, I had a lot of very large green tomatoes just before frost. I picked all of the largest, and placed trays of them in the mini-greenhouse that I use as a germination chamber. The greenhouse is in my unheated garage, so I turned on the enclosed heater, and set it for 40-45 F. degrees. At that temperature, the tomatoes ripened very gradually. A few spoiled & were quickly removed, but some lasted until December. They were not as flavorful as vine ripened; but they were still better than supermarket tomatoes.You CAN bring in your unripe tomatoes and let them ripen in bowls on your table/counter. Yes, some will go bad, but most will ripen and be great for canning!
All of the tomatoes in my rural garden are weeks behind due to the weed pressure this year, loaded with green tomatoes, and unlikely to ripen before frost... so I will probably repeat that process this year.