New to growing your own tomatoes? This is the forum to learn the successful techniques used by seasoned tomato growers. Questions are welcome, too.
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#16 |
Tomatovillian™
Join Date: Aug 2012
Location: Suburban Washington, DC (Zone 7A)
Posts: 347
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I read one person -- this probably would only work with cherries or saladette sizes -- but I read that one person just sort of mashes the tomato up, mixes it in some water and lets it ferment that way. Would that actually work? I'd be worried that I'd squish the seeds or something.
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#17 | |
Tomatovillian™
Join Date: Sep 2009
Location: Alabama
Posts: 7,068
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Bill |
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#18 |
Tomatovillian™
Join Date: Feb 2006
Location: MA
Posts: 4,968
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I cut the tomato at the equator, and squeeze as much seeds that will come out.
Then I massage the outside of the tomato half in relation to where each locule is, from the furthest distance away the cut to the cut. Out of perhaps 150 to 200 seeds in a large beefsteak, I may miss a couple of seeds. |
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#19 |
Tomatovillian™
Join Date: Jan 2006
Location: Brownville, Ne
Posts: 3,291
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I cut in half or fourths, squeeze into the container and ferment. The fermentation process takes 3-5 days. Add clear water, rinse until only seeds are in the container (I use my daughter's thirty year old cabbage patch doll containers, square plastic 8 inch tall, 4inch by 4 inch). Easy to handle and easy to remove good seeds.
Not all good things happen fast. I continue to operate in old school mode.
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there's two things money can't buy; true love and home grown tomatoes. |
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