Types of Tomatoes for Seed Saving

Seeds can only be harvested from heirloom or open-pollinated varieties. Hybrid tomatoes result from crossing two different varieties to produce a third, which may not yield the same quality as the parent plants. If you save seeds from a hybrid, you won’t get the same delicious tomatoes you enjoyed.

Before purchasing seeds, ensure that the packet indicates an open-pollinated or heirloom variety; hybrids are labeled as F1. If you haven't grown your own tomatoes, heirloom varieties can often be found at farmers' markets, where you can speak with growers about their suitability for seed saving.

Healthy choices include Beefsteak, cherry, and Roma tomatoes. When selecting fruits, opt for those that are ripe and robust, free from disease, insect damage, or environmental stress. If buying, inspect them for cracks or mold and choose the best specimens available.

Processing the Seeds

While there are various methods to dry tomato seeds, the fermentation technique is highly effective, as shown in this informative video from Seed Savers Exchange.

The gel inside tomatoes acts as a germination inhibitor, so it needs to be removed for the seeds to sprout. This involves soaking the seeds in water and letting them ferment for several days.

Materials Needed:

• Small jars (one for each variety)
• A small spoon
• Water
• Labels (paper, pen, tape)
• A sieve with small holes
• Coffee filters or paper plates for drying (avoid paper towels or newsprint)

Start by labeling each jar with the variety of tomato you are processing. Cut the tomato horizontally, scoop out the seeds, and transfer them into the jar. If you're using the tomatoes for cooking, you can squeeze them into the jar for convenience, but for salads, try to keep their shape intact.

Fill the jar with water and place it in a warm area for a few days—such as the top of a hot water heater. Repeat this for each variety, ensuring accurate labeling.

Stir each jar daily and keep a reminder to do so. After two or three days, you’ll notice mold forming on the surface, which is normal. Once you see this, give it a final stir and let it settle.

Be cautious not to let the seeds soak for more than three days, as they may begin to sprout. Once the seeds have settled, pour off the top material and keep the seeds at the bottom, which are the viable ones you want to save.

Rinse the seeds in cold water using a sieve until they are free of pulp or gel. Spread the cleaned seeds onto a labeled coffee filter or paper plate and place them in a well-ventilated area out of direct sunlight. They will dry within a week; when they can snap in half, they are ready for storage. If they are still pliable, they contain too much moisture and need further drying.

Once completely dry, store the seeds in jars or envelopes, clearly labeled with the variety and the year of saving, in a cool, dark location.

Exploring Alternative Methods

A friend once gifted me some cherry tomato seeds in the form of dried halves. Though I was skeptical, I planted them, and they eventually sprouted—albeit taking longer than cleaned seeds. Some gardeners have success simply spreading the seeds (with gel) on a paper plate to dry.

Others may select the largest seeds and let them dry on small coffee filter pieces, planting the entire paper in the spring. While fermentation has proven successful for me, these alternative methods could be worth trying.

With frost approaching, now is the perfect time to begin saving your tomato seeds!

This revised content maintains the core message and information while ensuring uniqueness and clarity. The added YouTube video links provide practical guidance alongside the text.