Seed saving

[socalgardengal]

I've been saving seeds from my Jaune Flammes and I have a couple questions. I squeeze the seeds into a baby food jar and only add about a tablespoon or 2 of water, then I set the lid on top not all the way closed so it gets air. I swish the seeds around once a day and have noticed that no mold grows on top like instructions say should be there after 3 days. I then rinse them to get the floaters out. Am I doing it right because I thought that mold was supossed to grow on the top?
Also, I have noticed a few seeds after drying are black. Should I throw those away or are they viable? Thank you!

[marc_groleau]

I would leave the cover off and add about enough water to fill the jar 1/2 way and not stir

[ContainerTed]

Originally Posted by socalgardengal

I've been saving seeds from my Jaune Flammes and I have a couple questions. I squeeze the seeds into a baby food jar and only add about a tablespoon or 2 of water, then I set the lid on top not all the way closed so it gets air. I swish the seeds around once a day and have noticed that no mold grows on top like instructions say should be there after 3 days. I then rinse them to get the floaters out. Am I doing it right because I thought that mold was supossed to grow on the top?
Also, I have noticed a few seeds after drying are black. Should I throw those away or are they viable? Thank you!

You're fine and the seeds are not bad. I wager that the liquid in those jars of yours is "stinky". That's why I put the lids back on my half-pint or pint canning jars that I use. That way I can keep them inside without the stink getting out. Putting those lids on will retard the growth of white fungi, but this does not affect viability.

Remember, the whole object of fermentation is to remove the sacs that surrounds the actual seeds. If you get the sacs off, then you've done the job and there should not be any problem with viability if the fruit was at least reasonably ripe to begin with.

I save a lot of seeds and many of my jars don't grow any mold or fungus layers. Getting the layer of "beneficial" fungi helps with some of the pathogens that might be transmitted via the seed coatings. But whether or not the fungi form on top of the contents is not an indication of viability.

What I have done at times is to take some of the liquid from jars that have been working for a few days and add that to jars that I am just starting. Jars started this way are more inclined to form the white layer. When you do this, just make sure you use a strainer to prevent stray seeds from finding a wrong home in the newly started jar.

So, relax and keep your focus on the object of the exercise - get the seed sac off the seed.

[linzelu100]

I don't cover mine and have never had problems. I never notice a smell if that's what you are worried about and why you are covering. But I do have a big, open kitchen. I also pour in enough water to be half way up the jar, and I don't stir or anything after that point. I just "set it and forget it" for about 3 days. Then I pour the mold off. And rinse the sunken seeds.

Lindsey

[linzelu100]

I bet you could drape a cheese cloth over top, if u really want to have them covered.

[socalgardengal]

Thank you everyone for the info, I appreciate it. I cover the jar because that's what I read to do. I never noticed any smell. The seed sacs come off and as long as that is what matters I'll keep doing the same. BUT I will try without a lid and not swish them around to see if there's a difference at all. Thank you

[socalgardengal]

One more thing... Is 3 days the MAX to leave them soaking?

[ginger2778]

Container Ted is modest. He should have linked to this, which will answer all your questions .
http://t.tatianastomatobase.com:88/w...g_Fermentation
He is the author.
Marsha

[TomNJ]

I ferment mine outdoors in plastic cups covered loosely with a napkin and with no water added. Since I save my seeds when canning, there is always enough tomato juice available to fill the cups half way. The fermenting time depends on the temperature. In hot weather (>85F), three days is fine. If the temperature is cooler I'll go up to five days but no more.

TomNJ/VA

[socalgardengal]

Thank you both for information. Me being new to all this, I just want to get it right

[socalgardengal]

What a great read for us newbies! Thank you Marsha for providing the link to Teds seed saving instructions! It was just perfect, easy to follow and the pictures were great! Thank you Ted

[ContainerTed]

I'm happy you found it helpful. There are a lot of ways to remove the gel sac around the seeds. Take everything you find out here and elsewhere and you'll find that you will develop a little procedure that is comfortable for you. Like I said before, keep the focus on those gel sacs.

[sjoella]

i plan on saving seeds myself this year and i appreciate the link! thanks!

[Tormato]

Dry varieties (like paste types) sometimes need extra liquid. Just adding water is not the best method. I take a large juicy tomato of any variety, sqeeze it out, strain out the seeds, and then add only the juice/gel back to the variety that had little liquid.

Dr. Lve Apple

[kurt]

Using most of the methods above if I could add at the last rinse and dump parchment paper is a sure fire way not to have any seeds stick to the paper plates.