Lets try this seed saving thing again

**carolyn137** · September 12, 2015

OK, we're up to 60 posts here and I've done several. I swore, I really did, as well as thinking of taping my fingers together for this thread that I would not post here again.

But I am, all to say that I disagree with a lot that's been posted, no names to be mentioned, of course, and it's time for me to say that between me and thee it's time to gently disagree based on saving seed by fermentation for close to 4,000 varieties and if anyone has my book you can see what I wrote there and the pictures shown. The book is now out of print but had I been given the chance there are a few very minor changes I would have made in that fermentation discussion.

Finally, there is no ONE way of doing fermentations as I see it , no specific days for complete fermentation, no add water or not, depends on the tomato variety, or season ( as to temps) and there is no ONE way of processing seeds either. Only by practice and experience can a person find out what WORKS for that person based on ALL of the variables that I've posted here before that exist WHERE(geographically) and WHEN a person processes seeds, not just here at Tville but at several other places starting several decades ago.

Peace.

Carolyn

September 12, 2015	#16
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	OK, we're up to 60 posts here and I've done several. I swore, I really did, as well as thinking of taping my fingers together for this thread that I would not post here again. But I am, all to say that I disagree with a lot that's been posted, no names to be mentioned, of course, and it's time for me to say that between me and thee it's time to gently disagree based on saving seed by fermentation for close to 4,000 varieties and if anyone has my book you can see what I wrote there and the pictures shown. The book is now out of print but had I been given the chance there are a few very minor changes I would have made in that fermentation discussion. Finally, there is no ONE way of doing fermentations as I see it , no specific days for complete fermentation, no add water or not, depends on the tomato variety, or season ( as to temps) and there is no ONE way of processing seeds either. Only by practice and experience can a person find out what WORKS for that person based on ALL of the variables that I've posted here before that exist WHERE(geographically) and WHEN a person processes seeds, not just here at Tville but at several other places starting several decades ago. Peace. Carolyn __________________ Carolyn