I personally select all my tomatoes for seeding. When developing these amazing tomato varieties I select from the chosen few that exhibit extreme flavor, great looks and plant habit. This is a all natural time consuming process.
Seeds and juice are squeezed into plastic cups, covered with a paper towel to prevent it from becoming a fruit fly paradise but still allowing air in so the fermentation process starts.
Fermentation: 3-4 days at room temperature. This process removes the gel coating from the fresh seed. This gel is a natural growth inhibitor; nature's way of keeping the seed from sprouting in the tomato.
After the fermentation process is complete. This will help kill off unwanted diseases and produce a clean seed for next year's planting.
The freshly fermented seeds are rinsed clean and put on a paper plate to dry for a couple weeks.
The clean dry seed will last up to 10 years although I am constantly freshening up my stock.
