Dave - is that 90 days from seed or transplant? My Glaciers are still producing though I don't think they're growing any taller. I keep waiting for them all to ripen and die so I can plant more peppers there! To the OP - I think there is a gigantic tomato plant in Epcot Center that is several years old. Of course they have a huge trellis for it and I think it's grown hydroponically so they're pumping all sorts of fertilizer into it.

I use a Food Saver and store the tomatoes in the deep freeze - not the one in the fridge. They keep a very long time - up to two years in the deep freezer. They taste as good as the day I put them in. In the fridge freezer, you can keep them about 6 months if you also wrap the bag in freezer paper to protect from that constant freeze/defrost cycle. Now that your tomatoes are already frozen, you can move them into the better food saver type bags for long term storage. I usually freeze in quart size containers and then transfer to the food saver bags so that moisture isn't an issue with the machine (you'll understand once you read the manual). Walmart has a good price on the Food Savers and the bags as well. Check the reviews at Amazon on different models before you buy.

The only kind of mayonnaise that is tolerable for warm weather is where the eggs in it have been pasteurized. Most jarred mayonnaise is pasteurized nowadays. You can home pasteurize eggs, if you want to make your own. Mayonnaise is also an excellent medium for breeding bacteria that have been introduced after the eggs have been treated, so if the potato salad is mixed with dirty (bad bacteria filled) hands, and left to sit in the sun, it's not any of the ingredients themselves that are the source of the taint, but the mayonnaise sure helps the bacteria to breed! Yoghurt is preserved milk. It can last for a very long time if kept cold and sealed, and be perfectly fine. With all of these things, it's a matter of circumstance and judgment. Children, elderly and people with compromised immune systems or delicate guts should err very far toward caution. Food you're feeding to guests should always be the best and freshest you have both for quality and for just in case. Like, I always open a new jar of mayonnaise when making chicken salad for a big group rather than risk exposing them to whatever might have been on my knife last week and transferred to my open jar. For home use, however, especially without little kids and elderly in the group, use a little sense, and use good practices with food handling. When there's a drip on the jar, do you wipe it off with your finger? If so, is your finger cleaner than a paper towel? Usually, it's going to be the towel, but there are scenarios when the finger might be cleaner. Either way, know that touching the working end of the bottle with anything is going to introduce bacteria...so is it the kind of thing that will fight foreign bacteria, or grow it? Is it going to linger in the fridge or get used up fast? Will you know who's going to find and eat it, or do you have random friends and all rooting around in your fridge? Is it worth letting the drip get the top all gummed up, not to wipe it? Being too clean can also be a problem. Your immune system needs things to attack, and was designed to survive mildly tainted foods. Dying of food poisoning used to be very common, but so was dying of anything. It's amazing what healthy people used to be able to get away with eating. I have a number of health issues, but I've never gotten food poisoning from something in a jar or bottle that had been in my fridge awhile without seeming off or moldy, nor has anyone in my family. I did get food poisoning once at a major league baseball game from a salad bought there that likely wasn't kept cold enough before sale.

- home made Asian peanut sauce**I would probably freeze it, but I don't see why it wouldn't keep for a week or so. - canned coconut milk **coconut milk freezes quite well, but again, I'd say a week or so. - canned chipotles in adobe sauce **it's pretty easy to tell when they go bad, 'cause mold grows on them (don't ask me how I know this) but as compumom said, it's just as easy to freeze them. - bread and butter pickles - once the bottle's been opened - chicken broth **I should think a week or so, you can extend that by taking it out and boiling it every 3 days or so, but again, it freezes quite well. - canned anchovies **unless they get mold on them or something, almost indefinitely if they're the type packed in salt. - canned tomato paste **it will separate/grow mold/smell sour if it's bad, it's easy to tell...but again, freeze! - jarred roasted red peppers**mold will tell you if it's bad, otherwise maybe a couple of weeks. - frozen chicken breasts once thawed in the fridge -**this depends on the "sell by" date when you put them into the freezer. Generally, however many days were left to the sell by date is the number of days you have left once you thaw them. So, if you froze them on Friday, and the sell by date was the following Monday, you should have 3 days, assuming you used proper sanitation and thawing methods. If you thawed them on the counter instead of in the fridge, the time decreases. - cooked chicken breasts**4 or 5 days, I guess...they won't be very palatable after that whether they spoil or not. - fresh salsa of tomato, cilantro, lime juice**It will lose the fresh flavor fairly quickly, maybe a day or two, but won't really go bad for a few more days. It will smell sour when it's bad. - yogurt sauce with lime juice, honey**That should stay good for at least 4 or 5 days, maybe longer. The yogurt will separate and get watery looking when it starts to go. - fresh chimchurri sauce **You'll lose the fresh flavor well before it spoils...I'd freeze it. - home made gazpacho**oh, 5 days to a week or so. You probably won't want to eat it before it actually spoils as it will start to sour. - home made tomato soup **"Cream Of"-3 or 4 days, no cream, about a week...for either, it freezes well. - opened canned black beans**I can't say that I've ever had canned beans left over from anything, so I've never tried. But I'd imagine they'd be o.k. for a week or so. All of this assumes, naturally, that the food is taken out of the can and put into very clean, sealed containers. There are very few foods, if properly handled and refrigerated, that you won't be able to tell if they spoil by smell, sight or a small taste. And, unless you have a problem with your immune system, even if you do eat something that is slightly spoiled, you should be able to handle it. Most of the time, if someone gets food poisoning it's because food wasn't properly handled or stored, not because properly handled and stored food went bad.