I usually put primer paint on them first, before the patio paints. And I usually put the wood pieces in the garage for the winter. I also prime the cement pieces, but they've been okay to leave out all winter. Laurel

When I buy garden tools I buy good tools. AQs soon as I've finished using them I wash them off with the hose and lay them on the patio in the sun to dry. By the time I get finished putting other things away they are dry and I hang them in the Garden shed where the have good air circulation. My husband put a board across the studs on one side of the door and we have a series of hooks across the boar. All my small garden tools hang there. He put another one across on the other side and the larger tools hang there. 2 large nails left proud of the board holds the heads of the large tools with the handles hanging down. Hanging tools and putting them away clean and dry allows for good circulation around them and keeps the rust away. You need moisture to create rust and that musty smell

I had planted some Grandpa Ott's about 8 years ago and they were still coming up where they were planted 7 years later. If they come up this year it will be 8 years they have returned so that should tell you something.

Today I cut toms across their equator and squeezed out the seeds, then the halves went into a pot of boiling water for about twenty seconds which was more then enough time to loosen the skin, it also rapidly blanches the flesh. I took out the halves with a strainer and put them into a colander under cold running water. I next slipped off the skins and squeezed the tomato through my fingers which crushed the flesh and forced out the stem knot. All of it went into a container while I did more batches. After all the tomatoes were seeded, blanched, skinned and crushed I drained off the extra moisture which had pooled at the bottom of the container. I filled sandwich sized ziplocs with the crushed toms, squeezed out any extra air, and into the freezer they went. For me, this was simple mass production and took care of a peck of toms in about an hour from start to finish--including washing the pot, strainer, colander, container and sink. T PS--wear your ancient old t-shirt when doing this because skinned and lightly cooked toms are very squirty when you squoosh them through your fingers. Afterwards I looked like a Jackson Pollock painting ;-O