Next year's garden...

             Here in the quiet corner my gardens are limited to herbs, tomatoes and a random vine of sun and moon watermelon. Though I have complained about the excess of tomatoes I was very happy with the variety that I grew this season. I want to perpetuate my good fortune and I am trying my hand at saving seeds for next year's garden. Here is what I have learned ( from "How to.Com").

The first step is to choose your best tomatoes. You want to save seed from the finest fruit, so that next year's plant will have good genes. Slice the fruit in half so that the stem end is on one side and the blossom end on the other. This will expose the seed cavities better than if you sliced through the stem end. Many slicing tomatoes will require scooping out all of the flesh with the seeds. Whichever the case, scoop the seeds into a clean bowl or jar.Now you need to ferment the seeds. If the seeds are not floating in liquid from the tomato, add up to a cup of water to help separate the seeds from the pulp. Then set the bowl of tomato seeds and pulp in a warm, out of the way spot. You will need to allow 2-4 days for the fermentation to take place. As it does so, the mixture is going to begin to smell awful, so store the bowl where you won't pass by frequently.

If you have glass jars available, they make a good container for fermenting tomato seeds. The extra space at the top of the jar controls some of the odor and the clear sides let you keep tabs on what is happening. Covering the top of the jar with cheesecloth or paper towel will keep fruit flies out and also diminish the spread of the unpleasant odor. Remember to label each variety!What you eventually want to see is a layer of mold on top of your seeds & pulp. The process is done when bubbles start rising from the mixture or when the entire bowl is covered with mold. Don't leave the seeds fermenting past this stage or they may begin to germinate.
It is harder to see the layer of mold through the glass jar, but you can generally tell the fermentation is complete when the seeds settle to the bottom of the jar in a watery liquid and the thicker pulp and mold sit on top of them. Finally you can remove and dispose of the mold covering. Lifting it before rinsing the seeds will make rinsing easier, but it's not necessary. You can add some water to the jar or bowl and stir or shake vigorously. The good seeds will settle to the bottom, allowing you to drain off the excess first.

Strain the seed mixture into a colander and rinse the seeds well under running water. Try to remove any remaining pulp bits. Spread the seeds onto either a paper plate or glass dish to dry. Don't use paper or paper towels or the seeds may stick and be difficult to remove. Set them in a warm, dry spot and allow to dry completely. Shake them on the plate daily to make sure they don't clump and that they dry evenly. Don't try to speed the process by using heat. Once the seeds are thoroughly dry, you can store them in an air tight container, in a cool, dry place. The envelope can be placed inside a canning jar to ensure that they remain dry. Remember to label and date your seeds.