Hanging tomatoes for storage

Cole_Robbie · December 26, 2016

I'd like to learn how to tie up storage tomatoes like the pics below. If anyone has ever hung their tomatoes to store and tied them up somehow, I would love to hear how you do it. I'm a little unclear on the best methods and materials to use. My goal is to be able to sell trussed-up tomatoes at fall markets next year, so I need to be able to create an attractive product.

Worth1 · December 26, 2016

At your service.

http://tomatoville.com/showthread.ph...ghlight=Ristra

Ricky Shaw · December 26, 2016

Looks very cool. Everybody's got tomatoes that time of year, this would stand out.

AlittleSalt · December 26, 2016

When I saw the title, it made me think about the A Grappoli varieties I grew this year. The RKN got them before I got a chance to try hanging them. But I did get to save a lot of seeds.

Those ristras look cool.

Worth1 · December 26, 2016

Quote:

Originally Posted by AlittleSalt

When I saw the title, it made me think about the A Grappoli varieties I grew this year. The RKN got them before I got a chance to try hanging them. But I did get to save a lot of seeds.

Those ristras look cool.

I would like to lay on a bed of cushions and have a beautiful woman hang them over me so I could eat then one at a time.
Another one fanning me with palm fronds with belly dancers and music too.

worth

PhilaGardener · December 26, 2016

I grew one type of Tomatiga de Ramallet this year and sliced one yesterday in a sandwich. The plants were productive and the fruit have been keeping OK, although I lost a few to mold growth. A shade better than store-bought at this time of year, but very firm. I'll probably keep searching for a better tasting version. Would be neat to tie them in a string and alternate with strings of garlic!

KarenO · December 26, 2016

Those must be stronger tomato stem attachments than I am used to. I can see it working fine with peppers but to my mind tomatoes separate too easily from their stems to make this work practical
KarenO

Gerardo · December 27, 2016

Quote:

Originally Posted by KarenO

Those must be stronger tomato stem attachments than I am used to. I can see it working fine with peppers but to my mind tomatoes separate too easily from their stems to make this work practical
KarenO

Some of these De Colgar/Ramallet varieties have VERY strong truss stems where they originate on the main stem, and indeed, on the tomato itself. Much stronger than any multiflora I've encountered, in terms of the originating stem.

I'm growing a few plants (Ramallet Algaida and De Colgar 100, both for seed production) under less than ideal conditions (lows in the 40s, highs in the 80s sometimes) and they are doing well.

So perhaps challenging them towards the end of the season is a possibility.

The best tasting one I've tried thus far is De Colgar Papuo, a beautiful PL plant, prolific, putting out salmon colored 1.5-2.5 inch diameter, good fresh but much better after a month or two, especially spreading it on a slice of bread, just as Ilex recommended.

Dutch has a nice pic of a row of them on CRW

**carolyn137** · December 27, 2016

I recognize those first pictures shown, I'm pretty sure from Ilex in Spain who posts here. I've been getting many varieties from him, and yes, some de colgar ones as well.

Also found in Italy and used when refrigeration was not available,so hung up and remained edible for a very long time.

Commonly known as winter tomatoes.

Carolyn

MissMoustache · December 27, 2016

Quote:

Originally Posted by Gerardo

Some of these De Colgar/Ramallet varieties have VERY strong truss stems where they originate on the main stem, and indeed, on the tomato itself. Much stronger than any multiflora I've encountered, in terms of the originating stem.

I'm growing a few plants (Ramallet Algaida and De Colgar 100, both for seed production) under less than ideal conditions (lows in the 40s, highs in the 80s sometimes) and they are doing well.

So perhaps challenging them towards the end of the season is a possibility.

The best tasting one I've tried thus far is De Colgar Papuo, a beautiful PL plant, prolific, putting out salmon colored 1.5-2.5 inch diameter, good fresh but much better after a month or two, especially spreading it on a slice of bread, just as Ilex recommended.

Dutch has a nice pic of a row of them on CRW

Oh cool description! Can I ask where you got your seeds for De Colgar Papuo? It sounds like something I want to try (also trying storage melons this year) and I'm about to order my seeds for the year.

Gerardo · December 27, 2016

Quote:

Originally Posted by MissMoustache

Oh cool description! Can I ask where you got your seeds for De Colgar Papuo? It sounds like something I want to try (also trying storage melons this year) and I'm about to order my seeds for the year.

De Colgar Papuo will be available in Carolyn's upcoming seed offer. If she'll permit me, I can probably send you an early bird envelope. Ilex is the one to thank for sharing this Iberian tomato.

BigVanVader · December 28, 2016

Anyone know what the powdery looking substance is on the tomatoes in the first pic?

MissMoustache · December 28, 2016

Looks like mold to me

Cole_Robbie · December 28, 2016

I would guess sand, dirt, or spray residue. They probably store longer if they are not washed.

The pics all came from a google image search. Here are a few more:

These look like they have spray residue on them:

oakley · December 28, 2016

I've been looking at some varieties for storage. Ordered a couple. Might be worth a try.
Years ago i did pull up entire plants and hung in the barn. That was when we had first frosts as early as late August. Not happened in years since, and now first frost is usually mid October. Covering is easy for a light frost.
Some of those look like the grocery varieties i see now. A new one this year, unlike the
Kumato, is Canadian grown and very green/yellow. Large. Ripens slow. I just bought two and one is still firm but turning pink now. Not great but better than most. Seems the Kumato growers are getting lax as they all look old and soft.

Also noticed Kumato is not called that anymore. One grown in Mexico, smaller, the other
grown in Canada, larger like last years, and a cherry, same 'chocolate' color.

Would like a keeper that proves tasty at least holding through the holidays. That seems to be the intent in the pics.

December 27, 2016	#9
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	I recognize those first pictures shown, I'm pretty sure from Ilex in Spain who posts here. I've been getting many varieties from him, and yes, some de colgar ones as well. Also found in Italy and used when refrigeration was not available,so hung up and remained edible for a very long time. Commonly known as winter tomatoes. Carolyn __________________ Carolyn

December 28, 2016	#13
MissMoustache Tomatovillian™ Join Date: Jul 2016 Location: Cold hardy zone 4b-5a, Heat zone 4-5, Sunset zone 43 Posts: 228	Looks like mold to me __________________ Books, cats, gardening...life is good! gwendolyninthegarden.blogspot.com

December 26, 2016	#2
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	At your service. http://tomatoville.com/showthread.ph...ghlight=Ristra

December 26, 2016	#3
Ricky Shaw Tomatovillian™ Join Date: Aug 2015 Location: Zone 6a Denver North Metro Posts: 1,910	Looks very cool. Everybody's got tomatoes that time of year, this would stand out.

December 26, 2016	#4
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	When I saw the title, it made me think about the A Grappoli varieties I grew this year. The RKN got them before I got a chance to try hanging them. But I did get to save a lot of seeds. Those ristras look cool.

December 26, 2016	#6
PhilaGardener Tomatovillian™ Join Date: Jan 2014 Location: Near Philadelphia, PA Posts: 1,940	I grew one type of Tomatiga de Ramallet this year and sliced one yesterday in a sandwich. The plants were productive and the fruit have been keeping OK, although I lost a few to mold growth. A shade better than store-bought at this time of year, but very firm. I'll probably keep searching for a better tasting version. Would be neat to tie them in a string and alternate with strings of garlic!

December 26, 2016	#7
KarenO Tomatovillian™ Join Date: Oct 2012 Location: Vancouver Island Posts: 5,931	Those must be stronger tomato stem attachments than I am used to. I can see it working fine with peppers but to my mind tomatoes separate too easily from their stems to make this work practical KarenO

December 28, 2016	#12
BigVanVader Tomatovillian™ Join Date: Mar 2014 Location: Greenville, South Carolina Posts: 3,099	Anyone know what the powdery looking substance is on the tomatoes in the first pic?

December 28, 2016	#14
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	I would guess sand, dirt, or spray residue. They probably store longer if they are not washed. The pics all came from a google image search. Here are a few more: These look like they have spray residue on them:

December 28, 2016	#15
oakley Tomatovillian™ Join Date: Jun 2015 Location: NewYork 5a Posts: 2,303	I've been looking at some varieties for storage. Ordered a couple. Might be worth a try. Years ago i did pull up entire plants and hung in the barn. That was when we had first frosts as early as late August. Not happened in years since, and now first frost is usually mid October. Covering is easy for a light frost. Some of those look like the grocery varieties i see now. A new one this year, unlike the Kumato, is Canadian grown and very green/yellow. Large. Ripens slow. I just bought two and one is still firm but turning pink now. Not great but better than most. Seems the Kumato growers are getting lax as they all look old and soft. Also noticed Kumato is not called that anymore. One grown in Mexico, smaller, the other grown in Canada, larger like last years, and a cherry, same 'chocolate' color. Would like a keeper that proves tasty at least holding through the holidays. That seems to be the intent in the pics.