Tomato 'Long Keeper'

Burpee Longkeeper weighs 4-to-the-lb. They do not ripen on the vine in New York State (the growing season is too short). I pick them wh...Read Moreen the first frost is forecast (early October) and put them one-deep on a card table without touching each other in a dark, dry, cool location (65-68 degrees F.). At this point the skin is a green/yellow/pink. When ripe, the skin is yellow/orange, the flesh inside red, the meat in the center tends to be green. Many never do ripen. They rot while still green. For those that do ripen, if you wait too long to use them they develop tiny spots of rot. The majority of your Burpee Longkeepers will end up in the trash, not eaten at the table. A fraction, however, will be edible in mid-November. Acid flavor.

Possibly also known as "Reverend Morrow's Long Keeper".

Introduced by Burpee in 1979 and is best known for its keeping qualities. It has been reported to remain in edible condition after 5 mont...Read Morehs in storage. Of course that depends on your definition of edible. I have to be mighty hungry to eat them at any time in their life cycle.

If picked ripe in late fall and stored properly, tomatoes can last through the winter without a change in flavor or texture. Store un-wr...Read Moreapped on open shelves at 60 to 70 degrees F.