Processing Seeds?
I'm curious about how others process their seeds.
We probably all use about the same method, but I'm sure there are a few nuances and tricks that are employed. I typically process about one tomato at a time, which is all I'd ever need + some for sharing occasionally. I use a little 3 oz plastic cup with lid, and add the seeds + a small amount of water (plain non-chlorinated) -- maybe a couple of teaspoons to make the mass "runny." I typically let the seeds set for 4 or 5 days. I rarely get any thick fermentation scum on the surface. I shake the container a couple of times a day, hopefully to get the gel to sluff off the seeds. Then I rinse several times and spread out on wax paper and let them air-dry for typically a week. Finally, I break up the clumps and store in plastic bags.
Do you do anything differently? Length of time, etc.? Does anyone add any chemicals to the seeds during processing? Do you do any post-treatment such as hot water or peroxide, etc.?
-GG
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