Saving Heirloom Tomato Seeds

How to save heirloom tomato seeds...

1) Picking the tomatoes: When I'm picking my tomatoes to save the seeds, I try to pick the fruits that best portray that particular variety. If its a beefsteak, I pick the biggest ones. If it's pleated, I pick the very pleated ones, and so on. It doesn't matter if the tomato has already gotten mushy or has sun scald. You are just going to ferment them anyway! I just want the seeds that I save to be the strongest for the characteristics of that specific tomato variety. Make sure to label them well to keep the varieties straight.
2) What you'll need: When doing small quantities like most of you will be doing, you really don't need much. You'll want yoursink handy with a light shower spray, a medium sized bowl to squeeze in, and a container to ferment the seeds in. (I suggestmason canning jars with the screw band). You can place paper towel right over the top of the jar. Now once the seeds have fermented, you will usea screen or paper plates to dry them on.
3) Start Squeezing!: I start by dumping one variety of tomatoes into my bowl.I cut the tomatoes around the ecuatorand squeeze each tomato until I feel I have most all of the seeds out. Continue until you have done them all. Then I gather the pulp to one end and very lightly spray a little water over them. This helps get the rest of the seeds out. Use as little water as you can. If you use too much, the seeds won't ferment well. Discard the pulp, and dump the seeds into your fermenting container. Be sure to carefully rinseyour supplies between each variety. The last thing you want to do is get your varieties crossed! Continue until all varieties are done. Set the cups of seeds where they won't be disturbed (and the smell won't disturb you) for 3 full days. The garage works very well for this.
4) Rinsing: After 3 days, there should be a moldy substance on the top of the cup and the smell is foul. That means they're done! If you let the seeds ferment for too long, they will actually start to sprout and won't grow next season. 3 full days of fermenting works well. Stir it up well, and add enough water to fill the cup almost to the top. Let this sit for about 30 seconds (the good seeds will settle to the bottom) then carefully pour off the pulp. Repeat until the water is clear. Then carefully pour the seed over your screen, spreading them out as you go so they are in a single layer. Write the name of the variety on a tag, and tie it to your screen. Sit the screen where it will be out of the sun, but still have some ventilation for drying (again, the garage works well). Let the seeds dry for 2-3 weeks, then carefully scrape them off the screen (an old credit card works well for this) into a paper lunch bag with the variety name written on it. After another 2 weeks, the seeds can be stored in paper envelopes or clear plastic bags. (be sure to label them) You want to give the seeds plenty of time to dry, so they won't mold in the bags. Keep them in a cool, dark place and they will be good for 2-3 years! Good Luck!