Refrigeration is the only option. It will slow down the spoilage a little. Sometimes canning them while slightly green will also help keep them firm.

Sally, if you can bear the extra work, you might want to can them in two batches to maximize the amount at the peak of ripeness in each batch. Also don't forget to spread them out, the weight of being piled up will gradually press in bruises that will go rotten.

Melissa

Thanks guys!

I definitely agree that you'll need to spread them out. When they start ripening they go quickly, so I also often do a couple of batches as they ripen.

Annie