In principle, obtaining tomato seeds is very simple. We will introduce you to 2 methods and how to properly dry and store the seeds.
In order to ensure a bountiful harvest of tasty tomatoes, it is important that the seeds used are of a variety that is known as seedfast. In any case, they pass on their characteristics to the next pupils.
On the other hand, there are so-called F1 hybrids, which sprout well in the first generation and are high-yield, but only combine their disadvantageous properties in the seeds.
Regarding the tomato for seeding, it is important that it not only comes from a he althy tomato plant, but that it is at a fully ripe stage.
Method 1: Wet fermentation
The following tool is required to obtain the tomato seeds:
- Kitchen or gardening knife
- Water Glass
- Cling Film
- Colander
- kitchen paper
- small can or paper bag
➛ Step 1:
Cut the tomatoes in half and scoop out the seeds.
➛ Step 2:
Put the seeds together with the attached pulp in a glass filled with water and cover it airtight. Leave the jar at about 20 degrees room temperature. As a result of the onset of fermentation (recognizable by the milky water), the seeds separate from the pulp and sink to the bottom of the glass.
Tip: The higher the room temperature, the faster the fermentation process.
➛ Step 3:
Check the surface of the seeds regularly. If this is roughened, you can take the seeds out of the jar. Otherwise, you'll have to leave them in there for another day.
➛ Step 4:
Place the roughened seeds in a sieve and rinse under running water to remove any remaining pulp.
➛ Step 5:
Place the seeds on a kitchen towel and let them dry. Make sure the seeds don't touch or lie on top of each other.
➛ Step 6:
Once the seeds are completely dry, you can put them in a tinor fill a paper bag.
The tomato seeds are best stored in a dry place, otherwise there is a risk that the seeds will start to germinate and are therefore no longer suitable for breeding.
Method 2: Fast Drying
The big difference to method number one is that the germ-inhibiting layer is only broken down during sowing using the following option. The effect: the seeds take a little longer to germinate, but they have a longer shelf life. It is also much faster than the previous method.
Proceed as follows:
➛ Step 1:
Wash the tomatoes and then cut them in half.
➛ Step 2:
Pull the seeds out of the pulp.
➛ Step 3:
Spread the seeds on a kitchen towel. Make sure that they are laid out individually so that they can dry better.
➛ Step 4:
Place the seeds in an airy, yet warm place. 25 to 30 degrees is ideal.
➛ Step 5:
After about two to three days the seeds are dry. A paper bag or a can is suitable for storage.
The seeds obtained can be kept for up to eight years if stored in a dark and dry place. In addition to the shed, the basement is also suitable for storage.