Friday, September 24, 2010

All About Tomatos and Seed Saving

(YouTube link)

1. Start with picking out your most recent favorite tomato. Slice it in half and spoon out the seeds. Place your seeds in a bowl and add a few tablespoons of water.

2. Cover the bowl with plastic wrap and poke a few holes in the top. Place the bowl in a warm spot. Allow to ferment for 4 - 5 days.

3. A filmy layer on the surface of liquid, where the impurities will rise to, will form. The fermentation process, in addition to removing the gel casing, will help kill any possible diseases the former tomato may have been harboring. When the seeds are nice and fermented, spoon out the film and dump the seeds in a fine kitchen sieve.

4. Rinse the seeds well under your sink with cool water. Use your fingers to move the seeds around inside the sieve to make sure I'm cleaning off the seeds well. When done, empty the seeds onto a paper plate, coffee filter or wax paper, and spread them out so there is space in between them.

5. Put the seeds in a safe place for a few days of drying. Mix up and flip the seeds once a day so all sides are exposed to air to aid in the drying process. After a week of drying, test to see if the tomato seeds are ready for storage. Test the seeds by putting them on a new paper plate and see if they slide around freely. If they do, they are dry.

6. Store them how you like, paper, plastic, or a glass jar. The main thing to be concerned with when storing is keeping them dry. If your seeds get even exposed to the slightest bit of moisture, you risk mildew and rot ruining your seeds.

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