Saving Tomato Seeds

1. Here is a common late summer / early fall scene.  The fruits are cut in half at their equator and squeezed into labeled, washed and sterilized plastic containers.  They are placed in a warm location (80 degrees F is good) and out of the direct sunlight with the lids loosely in place. The idea is to promote fermentation. I stir these batches a couple of times during the fermentation process.  I find that perfectly good seeds can rise up on top of the scum, dry out, and become throw-aways. If the lids are left on tight, you might end up with a mess when they explode!

2. This is what you are shooting for.  Usually 1 to 3 days.  Do not leave the seeds in this liquid too long or they will begin to germinate.  The seeds can also darken if left in this process too long.

The fermentation process breaks down the gelatinous material that surrounds the seed.  It is also said to be helpful in eliminating seed borne diseases.

3. In an out of the way location in the garden, start by pouring off the top scum (the big chunks).  Some people find the ripe, fermented tomato smell to be offensive.

It smells a lot like home brewing or winemaking to me.

4. Add water.

5. Stir up the concoction.

6.  Carefully pour off the material floating on the surface.  This will include bad seed, tomato juice and other bits of the tomato tissue.

7. Add more water.  Some people simply pour this mixture through a strainer and wash.  I find that I eliminate more undeveloped or bad seeds by this rinse and pour method.

8. Continue the process.  It is similar to panning for gold.  The nice, healthy, heavy seeds remain in the bottom while the other material washes away with the liquid. 

9. After a few wash / rinse / pour cycles, you end up with a batch of beautiful seeds.

10.  This step is the first in the drying process. The container is quickly inverted onto your drying medium.   If you have small mesh drying screens, use them.  If you are processing a lot of different varieties and in fairly small quantities (one ounce or less), cheap coffee filters work great.  Don't use paper towels.  The seeds will stick and you will regret it.  Also, do not use metal or plastic.  You want something that will wick the moisture away from the seeds and promote drying.

11. This is what it looks like after picking up the container.  Make sure the filter is labeled with the variety and date.  You might think you will remember what they are, but it is a big waste when you don't.

12.  Locate the seeds in a warm location, out of the direct sunlight with good ventilation. A fan may be necessary if you have high humidity.  Stir a couple of times during the day breaking up the clumps of seeds.  Never dry in an oven.

You need to get your seed dried quickly or it will start to sprout.  Drying can take up to a week.

Properly dried and stored, you should experience seed germination rates of 50% for up to 10 years. Four to seven years are typical.   We store dried seed in airtight glass jars in cool, dry locations.  Small desiccant packets can also be used in the jars to lower the moisture and thereby help to increase seed life.

This is not the only method of saving tomato seeds but simply a method that works well for us.

Here is a link to another site:

http://www.avrdc.org/LC/tomato/hybrid/13extman.html