Mortgage Lifter Tomato Seeds Heirloom
Wonderful for fresh eating, salads, or salsa..
Mortgage Lifter is a moderate to
high producer of reddish-pink
beefsteaks that weigh about one pound.
The flavor is mild and balanced.
Fruits can weigh up to 4 pounds each, and
continue to bear fruit till frost.
Introduced in the 1930's. This tomato is
worth growing for its legend alone
. Rumor has it that
a gentleman known as
because of his radiator business
at the foot of a steep hill in which
trucks would often overheat.
He crossed 4 of the biggest
tomatoes he could find.
was able to sell plants
of this large tasty tomatoes for
$1.00 each (1930's).
People would drive up
to 200 miles each spring
to buy Charlie's tomatoes.
In six years he
had saved enough money
to pay off his mortgage.
Days To Maturity: 80 days.
Approximately 40 seeds per packet.
Botanical Name: Lycopersicon lycopersicum.
Plant Type:Indeterminate tomato.
Tomatoes prefer a long hot season.
Start indoors 6-8 weeks before last frost
in very warm soil (80-90F) kept just moist.
Once germinated, allow soil to dry slightly
but don't allow the plant to wilt.
After true leaves begin to develop,
continue growth in moderate
temperatures (60-70), to slow growth.
Transplant outside after frost and soil
and night time temperatures begin to warm.
Space 24-36 inches apart, in rows 3-4 feet apart.
Best fruit production is when soil moisture is even.
Saving Mortgage Lifter Tomato Seeds Heirloom
Tomatoes are self-pollinated.
That is, the pollen of a
blossom interacts with the egg of that blossom.
This incestuous act,
occurring out of sight behind the
yellow wraps of the flower,
ensures that the resulting seed
will yield plant identical to the lone parent.
There has been no interchanging of
genetic material between plant.
Keep an eye out for the one plant of a variety
that performs best, in terms
of adaptability, production,
appearance, taste, or whatever
haracteristics are important to you.
Harvest a few of the best
tomatoes of those best plants
when they are dead ripe,
and scoop out the seeds.
Place them in a jar; half filled with
water for two days or so at room temperature.
This curing process is thought to kill bacteria
that might be on the seeds and
pass on the next generation.
The good seeds will sink to the bottom
while the bad seeds will float to the top.
Carefully pour off the pulp and bad seeds,
keep filling the jar with water and pouring the pulp
and bad seeds off until you have only
clear water and seeds on the bottom of the jar.
Now pour the water and seeds on to a
piece of hardware screen (finely wove) and then
after the water has drained off a little,
flop the seeds on a glass place.
Let dry outside, out of direct sunlight until dry.
Put seeds in a jar to save until next year.