Tomato Seed Fermentation in Closed Jars.

[ContainerTed]

A few times, I have saved the juice from a jar that I finished and used it to start a new jar. Sometimes, I use only a small amount to "seed" a newly started jar. It does, in my opinion, get the fungi going more quickly.

I know of no data that would support the conclusion that more than 3 or 4 days of fermentation reduces germination percentages. I've left seeds in the jar for 8 or 9 days and still had 100%. The process really doesn't need to be hurried. Lots of things affect the time the fermentation takes. Ambient temperature, maturity of the seeds, availability of spores in the air, amount of juice in with the seeds, ripeness of the tomato giving up the seeds, and the list goes on and on.

Relax, whoever wrote what you read doesn't know what they are talking about. You should watch the seeds in the jar to fall to the bottom and stay there. We have a few threads here at Tomatoville on this subject.