White Wonder Beefsteak tomatoes have yellowish-white flesh when mature
and make a nice color contrast when served with red and orange
Maintains good texture and flavor even when large. Mild and
sweet with high sugar content. Great for fresh eating and canning!
Average time to maturity: 90 days
Detailed planting instructions:
Tomatoes require a long growing season, and are best started indoors 6
weeks before the anticipated transplanting date (after the final frost
of the spring). For best results, sow seeds ½" deep in a well-drained, starting mix. Seeds require warm soil between roughly 65-90
degrees F. Warmer soils will promote faster germination. Keep soil
moist, but not soggy while awaiting germination. Moderate watering
slightly once seedlings break through the soil.
Once the last frost has passed and temperatures do
not drop below approximately 50 degrees F at night, you can begin to
consider transplanting. Don't rush to transplant. Cold soil and air
temperatures can stress plants. Wait at least a week or two after the
last frost. When considering candidates for transplanting, look for
sturdy, short, dark green plants. Avoid plants that are tall, leggy, or
yellowish, or have started flowering. Transplants that are too mature
often stall after transplanting while younger, smaller plants pass them
by, producing earlier and more fruit.
Harden off plants before transplanting
by reducing water and fertilizer, not by exposing to cold temperatures,
which can stress them and stunt growth. Transplants exposed to cold
temperatures (60 F to 65 F day and 50 F to 60 F night) are more prone to
catfacing. This (misshapen, deformed fruit) is caused by incomplete
pollination, usually due to cold weather. Don't rush to transplant until
weather has stabilized and soil is warm.
Unlike most plants, tomatoes do better
if planted deeper than they were grown in containers. Set them in the
ground so that the soil level is just below the lowest leaves. Roots
will form along the buried stem, establishing a stronger root system.
To reduce root disease risk, don't plant
on soils that have recently grown tomatoes, potatoes, peppers or
eggplant for at least two years. Use black plastic mulch to warm soil and/or row covers,
hot caps or other protection to keep plants warm early in the season.
Remove covers whenever temperatures exceed 85 F.
Fruit that is fully ripened on the vine has a much fuller flavor than
fruits that are picked early and then allowed to ripen. Many cherry
tomatoes, however, have a tendency to crack if they stay on the plant,
so they should be picked at the peak of redness, or even a tad before.
Watch the bottoms carefully; that's where tomatoes start
to ripen. Some varieties, primarily large heirloom types, ripen before
they reach full color. Pick tomatoes when the skin still looks smooth
and waxy, even if the top hasn't turned its mature color (whether red,
purple, pink or golden yellow).
Cut off the top of the plant, or remove all new flower
clusters about a month before the first expected frost. That way, you'll
direct the plant's energy into ripening existing tomatoes rather than
producing new ones that won't have time to mature.
When daytime fall temperatures are consistently below 60
degrees Fahrenheit, fruit will no longer ripen on the vine, so it is
time to bring all mature green fruits indoors, either on the vine or
Saving tomato seeds is a fairly simple process. Every tomato seed is
covered in a gelatinous sack which contains chemicals that inhibit seed
germination. This prevents the seeds from sprouting whilst inside the
tomato fruit. In nature the fruit drops from the plant and slowly rots
away on the ground. This is the natural fermentation process and it is
during this that the gelatinous sacks are destroyed. To save tomato
seeds yourself you need to duplicate the fermentation process. This will
not only remove the gelatinous sack but also kills any seed borne
Firstly cut the tomato fruits across the middle and then
squeeze the tomato seeds and the gel into a container, making sure that
you label the container with the tomato variety. The container of tomato
seeds then needs to be put to one side to ferment for about three days.
During this time the container of seeds will smell horrible and will go moldy. When the mold has covered the top of the container add water
and stir the mixture. The good seeds will sink to the bottom of the
container and the mold and hollow seeds can then be poured off. Add
more water and continue the progress until only clean seeds remain. You
can also put the mold and seeds into a sieve and wash under running
water until just the clean seeds remain.
Next spread out the seeds on a glass or ceramic plate to
dry, which can take about 12 days, making sure that you label the plate
with the tomato variety. The dried seeds can then be put into a labelled
envelope. Saved seeds should store for 5 - 10 years if kept in the
- Comes in E-Z Lock resealable, reusable triple-layered foil packets
- Seeds are open pollinated and can be grown, harvested, and replanted endlessly
- Dried & sealed airtight for long-term storage
- Nutritional value: Contains vitamin A, C, and other nutrients.