I'm trying to save my plum tomatoes which I think are indeed suffering from blossom end rot. Can I pick them green and plump, but before the rot is evident, and ripen them in brown paper bags or on my windowsill? Will the rot still come out? Or, shall I let them ripen on the vine and then cut off the bottoms and use them anyways for cooking. I'm hoping to salvage a massive batch of sauce I have planned. There is a lot of advice about preventing the rot for future years, but I still don't know if the crop is completely lost or if I will be able to use the fruit. Thanks for iding the problem!
-Holly