Yes I am doing some seed saving as well. I have about 6 varieties I am going to do or have done. I still have plenty of seeds from the original packets I purchased to use next year as well.
I thought I would try saving seed for the first time and see how it comes out.

Mine are all fermented and saved. I like to do a few early, in case something unforeseen should happen (like a disease suddenly striking, or the plant getting killed!) If I decide that I need more seeds later, it's easy enough to ferment some more.....

Linda

Almost everything has been harvested. A few more to ferment, many more to completely dry down.

I'm waiting on exactly ONE tomato in the garden. It's the only one that the plant has produced, and it's still green. It's heart -shaped and it's from saved seed of a quadcot plant of Prudens Purple of the previous year. If I don't get seeds, I lose a year working with this one.

Those that know me, know that I don't "keep" my seeds. :)

Gary

I do not save late seeds since have pollinators still aplenty. Only first fruits that are much more likely for me to stay clean. I grow too many varieties too close to each other otherwise. Will likely be bagging for next year.
Also I do not save seeds from more popular varieties. I am happy to support small companies with my orders as I want those companies be there for me next year... Seeds I save are those from newer, rare, largely unavailable varieties.

I have EB so I opted not to save my seeds. They are mostly hybrids anyway.

I am a seed-a-holic. Of course I save seeds!

Tormato, I hope your quadcot heart ripens for you, although it doesn't sound very prolific!

My PP (from a commercial source) turned out to be RED. It was incredibly tasty though! I have saved seeds and may grow them next year to see if they come true to what they were this year. If so, will have to re-name.....

Linda

So I'm wondering how lackadaisical I can be and get away with it? I had been meaning to save seed from one of my Mortgage Lifter plants this year that far outperformed the rest, but now I see that not only has it rotted down a bunch, many of the seeds appear to be germinating. Any chance some of these seeds might make it for next year?

I've saved Tomato seeds of Neve's Azorean Red, Alice's Egypt, Sunset Red Horizon and Bear Claw. I simply scoop the seeds along with some of the of the gel like juice. I add a pinch of oxy clean .I place it in a small aluminum covered bowl. Don't know if the Oxy Clean helps/harms but I seem to have less plant disease. Could just be a coincidence.

I don't know about OxiClean. BUT I know that most tomato diseases are air and soil borne. There are few viral diseases, too, of course.
I ferment the seeds in its own pulp/juice. This helps to get rid of that gel coating. Some people just wash them. But I've found fermenting works better for me.

Anyway: I am all done with saving my tomato seeds. Now working on peppers.

Peppers are a lot easier - no gel to get off.

I've been trying to ferment some Orange Minsk seeds the past few days, put gel in a glass with some water, covered with plastic wrap with a few slits and forgot about it stuck in corner or kitchen. All the gel/pulp (did look pulpy, though I only put gel & seeds in) rose to top. I stirred it today, it didn't really look like it was fermenting (no bubbles in the liquid, though pulp was spongy and fluffy). How long should I keep this (67 degrees or so) before either trying to rinse the seeds off in a sieve, or starting a fresh batch?

The seeds were from tomatoes that had been briefly blanched and peeled before cutting, so I wasn't sure they were going to be viable anyway - though it looks like I have seedlings on the top of the compost pile where DH threw the icewater after blanching some different tomatoes a couple of weeks ago.

Was there any mold on the top? I usually wait until there is a mat of mold before rinsing and drying the seeds.

Linda

Sorry. I forgot to answer your question.

I'd give them about a week. I was forgetful in the summer, so I started writing not only the variety name, but the date as well on the piece of masking tape! It really helped!

Linda

I'd have to go over to Harvest to see when I asked the ? about seeds being viable, I forget when I started fermenting these. It's been a busy week. But 5-6 days already now. No mold on top, just all the tomato "stuff" floated to the top and got fluffy, clear water down below (some from tomato b/c it was more than what I put in).

I've got more tomatoes and OM seems not to have as much LB as the others (Golden Queen and CP are worst) but I hesitate to save seed this late with the disease in the tunnel now. I do have more OM seed from Sandhill, it just didn't germinate well so I thought I'd save seed from my plants this year. And darn, there was 1 variety I had 2 plants of from trade, I think it was a cross, it wasn't what was labeled (Camp Joy), it was bigger and almost looked like Red Zebra, I have to see if I get any more off those 2 plants b/c I'd like to save seed.

Next year instead of selling or using first fruits and disposing of seed, I'll save the seed and not wait until late in the season. This is first year saving tomato seed. I've got beans in the garage and still on the plants I need to collect seed from too.

Edit: I just checked, I started fermenting them Tuesday.

This post was edited by ajsmama on Sun, Oct 5, 14 at 19:04

OK, it's been more than a week and now I'm seeing some white (mold?) on top, I had stirred them up this weekend, are they ready to be strained and dried? Or are these moldy and have to be thrown out?

oops!
wrong thread

This post was edited by seysonn on Fri, Oct 10, 14 at 13:17

They look ready to me. I would rinse and strain them. If you are concerned, you could always try to sprout a couple of the seeds.

Linda

When fermenting seeds, do not stir. It just delays the scum forming on top.

Gary

I saved seeds earlier in the year, so not saving anymore except a few late peppers. I use both oxiclean and fermenting. I usually use oxiclean when time is limited. Both methods work fine for me.
I still have many tomatoes to process. It's been a great year!