December 29, 2024 – Saving seeds for many vegetables is pretty straightforward. Depending on the vegetable, you may be able to get them from a ripe, over-ripe, or dead fruit. For example, save cucumber seeds from a ripe fruit. Save peppers from a red or over-ripe fruit. Save okra seeds from a dead pod. Saving tomato seeds for next year, however is slightly different.
Yes, you can collect the seeds, dry them, and store them in a container that breathes – I use envelopes! To get the best germination rates, however, tomato seeds need to be fermented. Fermentation is the natural process a tomato seed goes through in the wild. The fruit drops and rots. The seeds ferment as the fruit rots, and later they dry. Next spring, they sprout. Manual fermentation does the same thing. So how does one go about accomplishing this process?
First, gut the tomato, placing the insides (seeds, pulp & juice) in a jar. The outer skin is still available for salads and other uses. Then add enough water so that the entire mixture is in suspension. Now stir the mixture thoroughly with a spoon or other tool and set down. You’ll soon notice seeds that are floating. They’re no good and will be removed (not now!) later.
Now put a cloth cover over the jar top and secure it with string, a rubber band or other device. Using a cloth to ensures air can enter or leave. Now set aside. The jar may smell, but that’s all right. During this time, the seeds are fermenting. Good seeds will sink to the bottom.
After 3-5 days, no longer, remove any floating mold and seeds. Put in a fine mesh stainer, wash/rinse, and put on a paper towel to dry. Once dried, store in a breathable container (I use envelopes!).
