Tomatoes in the “breaker stage” are full size and have just started to ripen. Even if it is not rotten, most food preservation guides recommend against using tomatoes that are this ripe for canning. Mushy – this tomato is way too soft, and the skin might break when you press on it.It is probably at the ripest color you will see, and you should harvest it and eat it soon afterwards. You might be able to leave a slight indent in the skin and flesh when you press on it with your finger. Ripe – this tomato has reached full size and is past soft.It may be ready to pick, but if not fully ripe, you can still let it ripen off the vine (perhaps within a week). It has some give when you press on it with your finger. Soft – this tomato has reached full size and has started to change color.However, it may ripen off the vine in a couple of weeks if you absolutely must pick it (for example, before a frost that will destroy the tomato plant and fruit anyway). There is almost no give when you press on it. Firm – this tomato has probably reached full size, and it may have just barely started to change color.Most likely, it would not ripen off the vine if you did pick it. It is almost certainly not ready to pick. Hard – this tomato probably has not even reached full size yet. Here are some categories of tomato hardness to look for to give you an idea of the stage of ripening: If you leave them on the vine too long, they get overripe and mushy. Tomatoes will be a little soft when ripe. You can find Yellow Pear tomatoes from Baker Creek Heirloom Seeds. It weighs 8 grams (less than half an ounce) when mature (80 days after transplant).
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