Written for Self Reliant Network
By: Mikey Haven
Pick
fruit of plants that bear seeds embedded or encased in edible flesh
-cucumbers, eggplant, tomatoes, and peppers-should be slightly overripe
before being picked. Let the fruit develop just past the point where
you’d want to eat it. Tomatoes should be soft, cucumbers yellow, pepper
red and wrinkling.
Tomato
seeds will be protected against bacterial canker if you let the seedy
pulp ferment for a few days. In addition, fermentation dissolves the
gelatinous coats surrounding the tomato seeds. Just spoon the tomato
pulp into a jar, cover it with water, and set it where you’ll remember
to check on it.
In several days you’ll notice that the good, heavy
seeds have sunk to the bottom, while the pulp and the poor lightweight
seeds have risen to the top.
Pour off the matter on top and strain out
the good seeds. Some gardeners follow the same procedure with cucumber
seeds.
Spread
seeds on newspapers in a dry, well-ventilated place. Chang the papers
once or twice. Dry for two weeks or until well dry. Seeds that are
well dried will break when you bend it rather than rebound to its
original shape.
Storing
seeds between 32 - 41 degrees will keep well. Screw-top glass jars,
plastic or metal film containers, or vitamin bottles work well for
storing seeds
To sum up, store your seeds cool, clean, dry, covered, labeled, and insect-proof.
Let the frost sparkle in the grass and the winds blow. You’re ready--already--for the next planting time.
Tomato seed viability, if done correctly, is approximately four years.
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