I would gladly have Access to some not quite as tasty Toms that are extended season .... 60 days later .
when the prime season toms have all gone soft/rotten and the palatable food value has been lost. To me I am just trying to preserve the most access to food value
with out going full process . (canning dehydration freezing etc. etc. )
I think it saves power and time and ...space (freezer space).
I have a few good varieties ....just looking for some other ideas from the community .
