Things You'll Need:
- Rutgers tomatoes
- Knife
- Fine sieve
- Cheese cloth
- Water
- Glass bowl or jar
- Shallow metal or glass container
- Gloves
- Glass jar or paper envelope
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Step 1
Select the best tomato from a healthy plant. Choose a fruit from more than one plant. Do not use double fruits or first fruits for best results. Wait until the tomato is almost over ripe.
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Step 2
Cut tomato in half remove pulp and seed. Use gloves. Put both in small glass container. The liquid should cover seeds and pulp. If not add just enough water to cover. A canning jar works well.
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Step 3
Gently mash pulp down and stir seeds into juice. Use gloves. Cover with dampened cheese cloth. This is easily secured with canning ring without flat if using canning jar. Air circulation is required.
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Step 4
Place seeds in a warm place. Gentle heat is required. Place on top of the refrigerator, hot water heater or any place that provides gentle warmth.
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Step 5
Remove cheese cloth daily and stir seeds. Keep cheesecloth damp. This may require re-dampening daily. Return to warm spot.
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Step 6
Wait four to five days for fermentation process to complete. Liquid will become darker and foam (scum) will develop on the top of the mixture.
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Step 7
Clean seeds by pouring liquid through fine sieve. Make sure holes in sieve are smaller than the tomato seeds. Using fingers, move seeds around while rinsing with cool water removing all pulp and fermentation residue.
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Step 8
Viable seeds will sink to bottom. Remove any floating seeds; they are not viable. Drain remaining seeds well. Spread seeds on glass or metal. Cookie sheet and shallow baking pan work well. Do not spread on paper towel or plate. Seeds will stick to the paper and be hard to remove. Leave space between seeds to allow air circulation. Seeds should not touch.
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Step 9
Allowing seeds to dry this way may take up to two weeks. Gently move seeds around for more even drying. Seeds must be completely dry before storing to prevent mildew.
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Step 10
Store seeds in paper or glass; avoid plastic. Envelopes and glass jars work well. Record seed information and gardening notes on envelope or jar lid. Place in cool, dry and dark place. Seeds can be stored in freezer. Seeds remain viable for three years. Seeds may still be viable after three years but will have lower germination rate.
