To save tomato seeds, the process involves extracting seeds from ripe tomatoes, fermenting them to remove the gelatinous coating, rinsing, drying, and then storing. Key steps are:
- Cut a ripe tomato and squeeze out the seeds and pulp into a container.
- Let the mixture ferment in a warm place (around 70-90°F) for 1-5 days until it becomes bubbly or mold starts forming. This kills off bad seeds and separates the viable seeds that sink.
- Skim off the pulp and floating seeds, then rinse the good seeds thoroughly in water.
- Dry the seeds on a screen, paper towel, or coffee filter for about 5-14 days, ensuring they are fully dry.
- Store the dry seeds in labeled envelopes or airtight containers in a cool, dry place. For longer storage, refrigeration or freezing in airtight containers can keep seeds viable for up to 5-10 years.
Optional shorter methods exist but fermenting enhances seed quality and longevity. Testing germination before storage is advised for best results.