Answer: Place one large fruited tomato or a handful of small-fruited tomatoes in a container and mash them up thoroughly. Spoon this mashed fruit and juice into a quart jar and add an equal volume of water. Allow the mixture to stand for several days. It will begin to ferment and as it does, the good seeds will separate from the pulp and sink to the bottom of the container. Bad seeds will float with the pulp.
After a couple of days of fermenting, pour off the floating debris and most of the liquid. Refill the jar with water, cover and shake well. Then pour out the liquid and seeds into a strainer and rinse them well. Air-dry them on a plate for a few days in a well-aerated area out of direct sunlight. Then store them in a tightly closed container (a glass jar with a tightly sealing lid works well) in the refrigerator or freezer.
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