Questions - Re. Seed Saving

[Tomstrees]

Wow ...
What a great season for heirloom
tasting !!!
To ensure I save seed properly, I had a
couple quick questions:

1.
Do you need to cover
containers while they are fermenting?

2.
Do they need to be kept at a certain
temp. ?

3.
How many days should I ferment for ?

Thanks ~ Tom

ps.
my perfect "10" so far for flavor this year ?
Black from Tula ...
Simply amazing ~
Also, I didnt taste that , smokey , earthy,
salty thing I've heard other people talk about ...
It was pure tomato bliss ... start to finish ~
I have to save as many seeds as possible of this one !!!

[sliphorn]

I don't think it's absolutely necessary to cover the container, but if you do put a few holes in the plastic wrap or leave the lid ajar. I added a bit of tap water to mine.

I kept mine at room temp which has been quite warm.

I fermented mine until my kitchen (where I kept them) began to stink from the fermenting seeds. About 4 days. I recently fermented some seeds from a Persimmon tomato that was perfectly heart shaped, so I figured I'll save the seeds and grow some out next year. Right now the seeds are on a paper plate drying.

[tanagerzoo]

I put a paper towel plus rubber band over mine. I get totally skeeved out by the maggots!

[carolyn137]

1.
Do you need to cover
containers while they are fermenting?

No. It actually helps to leave it open so that more fungi from the environment can fall in to help form the fungal matte. Will you occasionally get some wasps and fly eggs and maggots? Sure thing, but that shouldn't be a problem to anyone who gardens and has to put up with all sorts of critters.


2.
Do they need to be kept at a certain
temp. ?

No, and this is related to your next qestion. The speed at which fermentations progress is not a constand for it depends on the ambient temperature, the consistency of the fermentation mix and sometimes on a specific variety.

In general, the warmer it is the faster the process goes. Many a time I was processing fruits in late Fall and had to let my fermentations go way over a week, but that would not be common.

3.
How many days should I ferment for ?

There is no set number of days, please see the above. You watch and look for the bubbles of gas that appear along the sides of the container, which is why I use clear containers, and then you look at the mix itself underneath the fungal matte and see if it looks torn up and shredded as one might view fermented milk, and then you go ahead.

Only by doing it will you refine what you're doing to get the maximum # of seeds that are free of the gel capsules and fuzzy and a nice beige color. If you ferment too long the seeds can be dark brown to black, but still are usually viable.

[Lee]

Mine goes in baby food jars, room temp in the kitchen,
for 3-7 days or when DW can't take the smell.

Never had any maggots/fruit flys/etc..... so kitchen uncovered
hasn't been a problem.

No about that earthy taste.... I've never gotten it either.
I think those that have, forgot to wash their tomato before tasting it!

Lee

[nctomatoman]

I use styrofoam cups - they can be resued, and easily written on with a ball point pen. The stuff ferments in my garage, and when it is warm like this, 3 days max. My fermentations this year have gone really well.

[NCTIM]

I think the key thing to remember is the length of time you allow them to ferment. I got busy with other things and my first batch of around 25 varieties went for 6 days and I noticed that some of the seed appeared to have started to sprout. You could just see a white appendage coming out from the seed on some.
The temps were in the upper 90's and they were in the storage building.

I kept them but have started over with my seed saving. The last batch was for 3 days and all looks great.

Tim