>>1328058Location and pics of leaves?
>>1328159I always start picking mine the instant the fruit shows signs or ripening. Having them finish ripening indoors helps prevent them from rotting or getting eaten by anything else.
Fruit the is rotten will smell rotten and taste rotten. You can't mistake that and you'll know not to eat it. Being soft just means they are about to go rotten but haven't reached that point yet.
As for preserving, you can check the links in this post:
>>1327522 for how to do proper water bath canning. You can make sauce or can them just skinned and whole. Remember, don't use any partially rotten ones in canning or it will taint the entire batch of whatever you are making with a nasty flavor. You can also dehydrate them using a dehydrator. This is what I've been doing the most of this year so far. I'll probably can them later on.
For temp storage, unripe ones can be placed just about anywhere cool and out of direct sunlight. Ripe ones should be stored in the fridge. If you ever need to ripen them faster, put them in a paper bag somewhere outside of refrigeration.
>>1328212Looks fine, just weed out everything that isn't the lemon balm. You can wait until they have 2 true leaves for better identification. This is what they look like at that stage. You have at least 2 other types of seedling plants in there; grass and something else. Wait longer and it will be pretty obvious.
>>1328196It is an extreme form of, "cat face". It doesn't harm anything and can be caused by all manner of things or even be genetic. It normally happens when something happens to the blossom. The fact it grew in a circle is really fucking neat. I'd save seeds from that specific tomato and plant them next season to see what it comes out as. If you are lucky, it will repeat and you'll have a new cultivar. "Donut tomato." It probably won't happen, but it'd be cool if it does.
