Yes I/ve saved seed from a fresh tomato , it became known as the variety Sara's Galapagos. I removed no gel, I did nothing with those seeds and there was 100% germination. No fermentation is needed nor any of the oxidative methods such as Oxiclean Comet, etc. We already had a discussion here about the fact that while we know what fermentation can accomplish in terms ridding the seed exterior of pathogens, bad guys, and all the other plusses from fermentation, but while folks looked high and low there is no data to date to indicate the efficacy of the oxidative methods. So go for it. Just take the seeds out, don't bother to take the gel off, b'c the purpose of the gel is to prevent seed germination when conditions are NOT favorable for germination, like over the winter from dropped fruits, and it's part of the larger life cycle of tomatoes, and nothing more. It's the germination inhibitor that the gel has that affords that protection, but you'd be sowing the seed under favorable conditions for germination. Carolyn

Thanks everyone for all the input and advice! I wanted a lot of seeds because I hoped to offer them to the people on seed savers forum who donated seeds to a program with people who have profound disabilities where I work. These are probably a named tomato but I don't know the variety. The Swartzentruber Amish family I buy them from doesn't know the type. They just call it a low acid tomato and have been saving the seeds for "a long time". The plants produce an amazing yield of large to very large tomatoes. The fruit is meaty and most are round or oblong, rarely lumpy and excellent for slicing. They have good old fashioned flavor. I actually like the flavor of the brandywine and better yet, Cleota Pinks a little more, but these are very worthy tomatoes. From the road or vegetable stand I can't tell if the plants are potato leafed or not. I did save seeds from several nice tomatoes that weren't blanched. Instead of fermenting them the way I usually do, I placed them in a tupperware sandwich container with pinholes punched all through the lid (from different project). They got moldy!!!!!! Don't know if I'll have any to share or not. Might go buy a few more. They sell individually for .50 a piece. So.. that's the story behind the seeds! Linda Renee

ARGG said the forum pirate to his favorite proffy Dr. Carolyn. I'm a pupil at heart and appreciate your help. Just tell me if I only get three wishes because then I want to pick and choose some of the more burning questions I have; NAR is on top of my next list. ;-) Hi Sue, Like they say, life is tenacious, so whether sun affects what's inside depends on whatever fungi and bacteria happen to be doing the fermenting and it sounds like your E's ML has developed quite an active micro-community. Glass blocks more of the UV radiation than clear soda/water bottles so if you had a choice I'd probably pick glass. I don't know about the FAQ, and didn't see it, but I ferment mine at 77 degrees F which in my opinion is quite warm, but that's my room temperature, which drifts up to 80 F in the hottest part of the day. It is not critical, but warmth is usually required to get things moving or it will take long and I get mine done in 4 days like that, sometimes three. I always add a little non-chlorinated water, but this is hotly debated and not necessary, and in fact under some circumstances not a good idea. Here things are always warm and putrefying fungi and bacteria abound, so the water is like my control rod and allows me to mix it well, towards the end, just to be sure everything gets done uniformly, but your mileage will really vary depending on whatever happens to be the ambient conditions and sort of microbe family in your tomato and air, and bottoms of the feet of creatures that step in the tomato outside, etc. The sun is not required for fermentation; most microbial critters that do the job can't photosynthesize, so adding Sunlight is just going to upset the micro flora balance in there. Probably they just didn't want you fermenting too cool because generally the quicker you get it done, the less that can go wrong, and you really don't want a stinky mess for 2 weeks. Put a thermometer on the window, or use your creativity in the house looking for the warm place. As a rule of thumb, don't subject the seeds to over 85 F, no reason to since in general when you stat seeds they do better between 76 and 83 F of so. Little things like that will give you an edge with higher quality seed and soon you will find what worked. The reality is fermentation is extremely robust and nearly anything works. But good technique has a more professional feel and less smelly things associated with it in the case of a fermentation gone wild. Hope that helps Happy Growing PC

I am planning on planting them outside next week. Chance of frost is very low in North Texas now. I do not have spares, but it won't be a big deal if I do end of losing these plants. The Sungold and SS100 plants (which are growing fine in the same conditions) grow so fast, I can easily replace the sicky Celebrities later. Also, rhoder, I really like your idea of using boiling water for the seed starting mix. I will try that next time I start seeds!