After ripening, pears should be canned or preserved. With care, mature green tomatoes will keep and ripen for about four to six weeks in the fall. Some cultivars have been developed for even longer storage. Tomatoes from nearly spent vines are usually not as good quality as those from vigorous vines and are more subject to decay. A late planting of tomatoes will provide vigorous vines from which fruit can be harvested for storage.
Harvest tomatoes just before the first killing frost.
If an unexpected frost occurs, undamaged fruits can be salvaged and ripened. Prevent chilling injury to the fruit by harvesting everything when temperatures drop regularly to 32 to 50 degrees F. To store, pick the tomatoes and remove the stems. Reduce rots by disinfecting fruits by washing in water with 1 teaspoons of chlorine bleach per gallon of water. Dry thoroughly with a soft cloth. Pack tomatoes one or two layers deep in shallow boxes.