How to Save Tomato Seeds – Fermentation Process

Seeds are, in my mind, such a magical thing.  The fact that an itty bitty seed contains the potential for so much life (and sustenance) never ceases to amaze me.

Ever since we began on this urban farming journey of ours, I’ve been doing my best to learn how to save different varieties of seeds properly.  Especially, tomato seeds…I have so many tomato seeds saved now, I could probably feed us for the rest of our lives!  Some years I’m really good at completing the process, some years, not so much.  But I always try and it always brings me joy.  I mean, really, what’s more sustainable (or fulfilling) than growing a productive garden, harvesting some delicious fruits and veggies, then saving their seeds to plant with next season?  Not much, in my opinion 🙂

So, how do you save tomato seeds?

The easiest way I have found is by using the fermentation process.  Now, I don’t follow every last step that can be found on the internet (some people turn the process into a science experiment with their details, which is great, I just don’t have the time for it) and part of that is because it doesn’t appeal to me to soak my future food in bleach…but I digress.

Here’s my process:

• Pick your ripest, healthiest looking tomatoesUse one variety at a time
• To ensure pure seed, use tomatoes from a plant that was planted at least 10 feet away from any other variety of tomato (I, honestly, don’t always do this)
• Chop them up as you would for whatever recipe you’ll be making (jam? salsa? maybe a simple salad)
• Scoop the seeds and some of the juices on your cutting board into a small jar
• Pour a little bit of purified water over the seeds
• Put a lid on the jar and shake vigorously
• Label your jar with the variety of tomato seeds you’re saving and the date
• Set the jar in a cool place out of direct sunlight
• Put it somewhere you’ll see it though, so you’ll remember the next step…
• Shake your jar daily for 2-5 days (depending on the temperature outside), allow seeds to settle at the bottom of the jar again and open the lid to check on their process.You want a bubbly film to form on top of the liquid in the jar
• The warmer the temperature, the faster the fermentation process happens
• Once you have your film, carefully pour off the top layer of liquid and any floating (immature or “bad”) seeds
• Add a bit more water and repeat the above shaking and checking process for another 2-3 days
• Pour off the bulk of the water in the jar carefully so as not to lose all your seeds down the drain
• Carefully place your seeds onto a paper plate or a couple of paper towels, spread them out so they’re not touching and allow to dry in a cool place out of the sun
• Here in NM this only takes a day, but in wetter climates it will take longer
• Once your seeds have dried, store them in a sealed container (envelope or jar) in a cool dark place
• If you are so inclined, do a germination rate test by placing 10 seeds onto a folded damp paper towel (folding again to cover the seeds), place in a zip lock sandwich bag, seal it and place it on a window sill.  Wait 1-2 weeks and see how many of your seeds have sprouted.  This will give you a good idea of how your seeds will do next spring when it’s time to sow again

There you have it.  Hundreds of seeds saved from your very own tomatoes.  Quick, fairly easy, and completely wonderful!

Now, find a pretty envelope or air tight container (small mason jars work well), label and store your seeds for next season.

Seeds also make great gifts )packaged in cute little envelopes) for a house warming, birthday, holiday or an aspiring veggie gardener.

Do you save your own seeds?  What’s your favorite/tried and true process for saving seeds?

xoxo,
M

Linking up to the Homestead Barn Hop #126, Frugal Days, Sustainable Ways #89, HomeAcre Hop #36, From the Farm