I use the same method for all my tomato saving - if the tomato is medium sized, I cut it in half - squeeze each half into a labeled cup (I've gone to clear plastic)....loosely cover with a paper towel and set them in my garage for a few days, until the white fungus layer forms.
I bring them in to the kitchen, fill to near the top with water, stir well - the seeds should sink leaving pulp and fungus fragments swirling - pour off the solid matter, refill, restir, and do that a few times until you have seeds on the bottom and near clear liquid on top. Then I pour the whole thing into a fairly fine sieve - press the seeds against the sides - then scoop onto an unglazed, labeled paper plate - and let the plates of seeds air dry for a few weeks.
Same technique I use for all of my tomato seed saving - I have a sieve that can handle even Mexico Midget seeds without them passing through.
__________________
Craig
|