Tomatoes are in full swing now and we have more than we can use ourselves. Next week I'll probably try to make some sauce, but this week I'm saving the seeds for next year.
1. Select the best fruit which will carry on those good genes to the next season. Free of cracks, good shape, good color, and plants that have a lot of fruit are all things to look for.
2. Slice open the tomato and put the seeds in a small bowl. Cover the seeds with 1/2 - 1 inch of water and place the bowl in a warm, dark place. Let the bowl sit there two to three days until it starts to ferment. That little sack around the tomato seed is there to keep it from sprouting inside the tomato and this process will remove the sack.
3. Skim off any junk which float to the top of the bowl.
4. Gently rinse the seeds under running water.
5. Spread the seeds on a dry paper towel to dry. Throw out any seeds which are brown, green or otherwise look odd. Let the seeds sit for a few days until completely dry. Store them for next year in a cool dry place.
3.
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