How To Save Tomato Seeds
1. Use fully ripe, mature tomatoes
2. Cut them in half around the center (equator) . Have a bowl ready. Using your fingers, tease out the seeds and the watery pocket around them. Save the rest of the tomato for eating. I buzz them up in the blender as a base for sauce.
3. Pour the watery, seedy mixture into a glass jar. Add 1/4 cup water for every cup of seed mixture. Cover lightly.
4. Allow the mixture to ferment for a few days. It might develop a covering of white mold. This process dissolves the gelatinous seed coat and destroys seed borne viruses
5. Add more water and slowly pour off any floating seeds (which are sterile). Again fill the jar with water and slowly decant. Viable seeds sink to the bottom.Repeat this process until the water is clear.
6. Pour these seeds and water into a kitchen strainer and rinse under running water.
7. Spread the seeds on a coffee filter, paper plate or parchment paper to dry.
8. Allow to dry fully, for 2-4 weeks. Seeds are fully dry if they easily crack in half when bent.
Store in sealed, labeled glass jar in a cool dark place.
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