Saving Tomato Seeds (PlantsbyJ Method)

This method uses a warm, multi-day fermentation to strip the protective gel and reduce seed-borne disease, followed by vigorous rinsing, careful drying, and airtight storage.

> Why ferment? It removes the germination-inhibiting gel and reduces many pathogens (note: it does not eliminate TYLCV). :contentReference[oaicite:1]{index=1}

Materials

  • Containers: Glass bowl or small plastic cup (for mashing/fermenting)
  • Cleaning: Mesh strainer (fine enough to retain seeds)
  • Drying: Coffee filter + plate/bowl (avoid paper towels; seeds stick)
  • Storage: Small envelope, airtight container (e.g., Tupperware), silica gel packs
  • Other: Paper towel + rubber band (to cover the container), permanent marker for labels

(Your preferred strainer and supplies work great.) :contentReference[oaicite:2]{index=2}

1) Preparation

1. Collect fruit from healthy, fully ripe tomatoes. Label the container by variety now.

2. Quarter the tomatoes over a cup/bowl so you don’t lose juice—the juice is crucial for fermentation. Place quarters into the container.

3. Mash thoroughly until you have a soupy slurry with seeds, pulp, and juice.

4. If needed, add a splash of tap water so everything is submerged.

5. Cover the container with a paper towel secured by a rubber band. This allows airflow while keeping debris out. :contentReference[oaicite:3]{index=3}

2) Fermentation & Cleaning

1. Warm, dark spot: Place the container at 75–90°F for 4–5 days. A warm garage is perfect. You’ll see mold on the surface—this is expected (and smelly). :contentReference[oaicite:4]{index=4}

2. Rinse: Pour the mixture into a mesh strainer and blast with water to remove pulp and gel. Seeds won’t be damaged by a firm spray. :contentReference[oaicite:5]{index=5}

3. Settle (optional but helpful): If bits remain, move the seeds to a cup of clean water, stir vigorously, let seeds sink and pour off floating debris. Repeat once or twice as needed.

4. Final transfer: Return cleaned seeds to the strainer to drain. :contentReference[oaicite:6]{index=6}

3) Drying & Storing

1. Drying surface: Spread seeds on a coffee filter set in/on a plate or small bowl (do not use paper towels).

2. Break up clumps: Over the first 3–4 days, check once or twice and gently separate seeds that are sticking together.

3. Dry time: Let seeds dry 1–2 weeks in an undisturbed, shaded, airy location until completely dry.

4. Package: Place fully dry seeds in a labeled paper envelope.

5. Airtight storage: Put the envelope in a small airtight container with silica desiccant.

6. Shelf life: Good for ≥1 year at room temp; fridge/freezer extends longevity by 5–10 years (often unnecessary but useful for long-term storage). :contentReference[oaicite:7]{index=7}

Tips & Notes

  • Label immediately—varieties are easy to mix up later. :contentReference[oaicite:8]{index=8}
  • If you’re short on time, you can shorten fermentation; however, the 4–5 day warm method above is reliable and thorough when monitored daily. :contentReference[oaicite:9]{index=9}
  • Discard any obviously diseased fruit; fermentation reduces many pathogens but not all.