Sowing

Sow indoors just under 1 cm deep 7-8 weeks before setting out. Don't do this too early! Plan for the fruits to be ripe in early autumn for them to develop their good keeping properties. 

The best germination temperature is 24-29°C. Let the plants stand in a light airy place and after sprouting preferably at a temperature of 18°C. After getting a few real leaves the sprouts should be planted in pots. The temperature can now be lowered further.

Temper the plants successively before setting out. Do not set the plants outdoors before the risk of nightly frost is over and the nightly temperature keeps above 7°C! Plant them a little deeper then they were in the pots and never allow them to dry out. Tomatoes get roots on the stems if they are allowed to get under the soil so overgrown plants can be planted lying with just the top above the earth. However, tomatoes which have been sown and set out too early often get disturbed while growing and that causes lanky plants and a bad crop of tomatoes. Do not hurry too much with your sowing if you do not have a really good "nursery".

Spacing

Tomatoes need a mutual distance of 35-55 cm and 50-70 cm between rows. 

Harvest

Pick the tomatoes when they are fully ripe and warm from the sun! But for this winter variety it needs to be late in the season, autumn rather than summer. Otherwise it will not develop the keeping ability. Ponderosa can be stored in room temperature and benefit from keeping, since it gives it time to develop the flavours. 

If there is risk of frost before all the tomatoes have ripened it is okay to let them after ripen indoors in a dark, cool (8-12°C) place. The whole de-leaved plant can also be hung upside down indoors and harvested gradually. Green tomatoes can be preserved or used for marmalade or fried.  Tomatoes can also be frozen in pieces like peppers and chillies, without parboiling for sauces and casseroles in the future.

Seed

300-350 seeds/g. About 5 g for 1000 seedlings.
A portion contains about 20 seeds.