Saving your own tomato seed is economical and smart, a highly satisfying investment of time that ensures next year’s bountiful harvest. The easiest way is to pick the seed out of the gel with the tip of a butter knife before moving on to drying. But there are a few more steps you need to follow to ensure your stock is viable for propagation. After peeling, cut it in half and scrape out the seeds. Dry them on a paper towel and plan to plant them within seven days. Out of curiosity, we sampled the raw seeds straight up and found them to be completely benign. Keep them inside or they will freeze! Instead, save seeds from heirloom or open pollinated varieties. Don’t bother with saving seeds from store bought tomatoes. The next three are ways to process collected seed for storage. By signing up you are agreeing to receive emails according to our privacy policy. Using a food strainer is handy when you are dealing with a large amount of tomatoes. Allow your collection to dry at room temperature in a well-ventilated location for seven to 14 days, stirring occasionally with your fingers to prevent clumping. Fermenting tomato seeds not only gives you nice, clean seeds, but it also kills any disease-causing microbes that might otherwise infect the next generation of tomato plants. And it also prevents disappointment next season, when many cultivars disappear from store shelves if they didn’t prove to be popular. Next, use the tip of a butter knife to scrape the seeds from the gel. Some recipes went a step further, telling me to run the peeled tomatoes through a food mill to remove the seeds. And the most recent studies shows that leaving them longer can actually harm their viability. If you allow seeds to stay in the liquid as it ferments, they may begin to sprout. Be sure to label each envelope with the harvest day and variety name. Rinse the Seeds: Pour off the top layer along with the pulp and any seeds that have floated to the top. Old school methods had fermentation going on for several days, allowing an aromatic head of scum to form before straining and drying. Many cooks, including this one, squeeze out the seeds and gel (the slimy stuff surrounding the seeds, which I think is what the OP meant by "pulp") from tomatoes because they are just plain bitter. Buy seeds or choose seeds from a tomato. Left on their own, fruits fall from the plant at the end of the growing season, decompose, and eventually rot away. Seeding Tomatoes While Retaining the Most Flesh, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a6\/Seed-Tomatoes-Step-1-Version-2.jpg\/v4-460px-Seed-Tomatoes-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/a\/a6\/Seed-Tomatoes-Step-1-Version-2.jpg\/aid1449220-v4-728px-Seed-Tomatoes-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"
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