How to save tomato seeds
I've touched on saving
tomato seeds before, but realized I'd never made a real post on the
topic. Since I like to save tomato seeds as early as possible in
the year to make it less likely that fungi will hitchhike
into next year's garden via seed packets, I thought now would be a good
time to remind you all to get out there and save some seeds!
Inbreeding depression (a
fancy name for the effect you see if you marry your brother) is much
less of a problem in tomatoes than in other plants, but I do try to
pluck at least two fruits from different plants in each variety to keep
genetic diversity as high as possible. Then I head back to the
kitchen to squeeze the guts out of each tomato, setting the flesh aside
to be turned into soup or sauce.
The simplest way to
separate seeds from moldy water is to add some more water, stir with a
spoon, let the tomato seeds settle back to the bottom of the container,
then pour off the foul liquid. I fill the container back up with
water two or three times to rinse off the seeds, then they're ready to
dry. If processed correctly, the seeds will look pale and fuzzy
within twenty-four hours, at which point you can put them in packets
for next year's garden.
Our chicken waterer is perfect for day old chicks, broilers, and laying hens.
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