Saturday, October 20, 2012

Saving Tomato Seeds, part 2

Welcome back! Last week I began the process of saving tomato seeds (described in the "Saving Tomato Seeds, part 1" blog post). I left the seeds to ferment for about 3 days, and they developed a nice scummy surface indicating that they were ready.
Tomato seeds after 3 days of fermentation.
At this point, the seeds should have a somewhat stinky, fermented smell, but nothing too gross. The seeds were at the bottom, and the liquid on top, so I was able to carefully decant the liquid off. I then tapped the seeds into a strainer and rinsed them under fresh water. I use this handy little strainer that I bought years ago in Chinatown. I don't know what its original purpose was, but it's perfect for this. A tea strainer would work equally well.
Clean tomato seeds in a strainer.

Next I tapped the seeds out onto a piece of wax paper and labeled the paper with the variety of tomato.
Tomato seeds on wax paper ready to be dried.

I left the seeds to dry for about 3-4 days away from the light. Then I carefully peeled them up off the wax paper and put them in envelopes to store until spring. See you next year, tomatoes!


Lisa Ruminski said...

I follow your process, but dry them on coffee filters. The fiber soaks up the water, but the seeds don't stick to the filter.

Michelle and Gal said...

Excellent idea! Thanks for sharing.