certainly the sooner the better. If I have tomatoes with bad spots on them, or cracks, I just cut away a generous amount, to be certain I am getting all of the bad stuff. When in doubt, I cut a thin slice and eat it. Haven't had one yet that wasn't cut back far enough.

Sue...canning juice this eve

Same here - trim aggressively and use. ;)

Dave

t-bred

I've been absolutely overwhelmed with tomatoes, even after giving away several bushels. I took the advice I read here earlier and started trimming off any blemishes and freezing them as I picked them, skins and all. Then I processed them all the same day, several quarts. Instead of peeling them, I dumped them in my smoothie maker with the skins and then cooked them down some. I froze them since I have enough room and am impatient with even the idea of canning. The sauce is smooth and thick, and you can see the tomato seeds! Yum!

They split when you dunk them in simmering water to parboil them prior to peeling anyway ... and the boiling water kills most bacteria, etc.