★ Organically grown on our farm
Granny Cantrell tomato is a treasured rare heirloom variety admired for its large juicy fruits, exceptional sweetness, and rich old-fashioned tomato flavor. The beautiful fruits develop a deep pink to red blush coloration with smooth skin and dense flavorful flesh that makes this variety especially prized among heirloom tomato enthusiasts.
These medium to large beefsteak-style tomatoes are loaded with juice and deliver a deep sweet flavor that makes them outstanding for slicing, sandwiches, fresh garden eating, and summer salads. Their rich balanced flavor and meaty texture create a truly memorable eating experience that keeps gardeners returning to this heirloom year after year.
The vigorous indeterminate plants produce long healthy vines that benefit greatly from sturdy staking or cages to support their heavy fruit loads throughout the growing season. According to heirloom history, the variety is believed to have originated from Germany, with seeds brought home by a World War II soldier and later passed along to a woman with the last name Cantrell, giving rise to the beloved name Granny Cantrell.
Rich in flavor, steeped in history, and highly productive, Granny Cantrell tomato remains a remarkable heirloom favorite for gardeners seeking outstanding beefsteak tomatoes with true old-fashioned taste.
Granny Cantrell Tomato Seed Details
- Quantity: 25 Seeds
- Plant Type: Rare Heirloom Beefsteak Tomato
- Growth Habit: Indeterminate
- Fruit Size: Medium to Large
- Fruit Color: Deep Pink to Red Blush
- Flavor: Rich, Deeply Sweet, Old-Fashioned Tomato Flavor
- Best Uses: Slicing, Sandwiches, Salads, Fresh Eating
- Seed Planting Depth: 1/4-1/2 Inch
- Germination Temperature: 70-85°F
- Days to Germination: 6-9 Days
- Row Spacing: 60 Inches
- Plant Spacing: 18-36 Inches
- 100' Row Yield: 75 Pounds
- Sun Requirements: Full Sun
- Harvest Time: Approximately 80 Days
- Special Features: Historic Heirloom, Beefsteak Type, Excellent Sweet Flavor
How to Save Seeds
Tomatoes are self-pollinating, so separating varieties by approximately 50 feet is generally sufficient for maintaining seed purity.
Harvest tomatoes when fully ripe and allow them to sit for several days if desired before seed processing.
Cut fruits in half and scoop the seeds and pulp into a mason jar with a small amount of water for fermentation. Seal loosely and place the jar in a warm location away from direct sunlight.
After 5 to 7 days, remove floating seeds and mold from the top. Pour the remaining healthy seeds through a fine mesh strainer and dry thoroughly on screens or paper towels, turning seeds regularly to prevent sticking.
