How to save tomato seeds

September 7, 2010 | By | Comments (2)

Our tomato crop went kaput after a very short season…

Picture 1

…but there was one variety that I absolutely adored. ‘Earl’s Faux Pink Beefsteak.’

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Photo from heirloomtomatoplants.com

Whoa. I mean, WHOA. This tomato is unbelievable. I did a bit of research, and apparently it won Cincinnati’s CHOPTAG (Cincinnati Heirloom & Open Pollinated Tomato Associate Growers) Taste Fest in 2003. From heirloomtomatoplants.com: “From among more than 50 great varieties, Earl’s Faux was the hands-down winner and is now the talk of the tomato world.”

So naturally, I want to save some seeds to be able to grow some more next year. ‘Earl’s Faux’ is a perfect candidate, seeing as it’s open-pollinated and the seeds will come true to the mother plant next year.

Here are step-by-step instructions on how to save your tomato seeds from your favorite vines. It’s not hard at all, but it’s more involved than just scooping them out, so READ UP!

Picture 3

The last few ‘Earl’s Faux’ are sitting in my kitchen at home. I’ll let you know how my seed saving goes. It’ll be hard to squeeze one into a cup rather than my mouth, but I’ll try to remind myself that the delayed gratification will be totally worth it come next summer.

COMMENTS

  1. cityslipper (small kitchen garden)

    Squeezing isn’t necessary. Once you’ve cut a tomato across the equator, you can stick your pinky finger into each cavity, forcing a small gusher of gel and seeds that you can catch in a bowl or cup. Do this with each cavity and you leave the tomato meat relatively intact. For paste tomatoes, I’ve found it easier to cut into each seed cavity and wipe the seeds out of it with a finger tip.

    I posted a video on Youtube that demonstrates how I collect, ferment, and dry tomato seeds: http://www.youtube.com/watch?v=qAXwbKK6w1M. However, your suggestion of scraping off the mold cap before rinsing the seeds would clearly reduce the amount of rinsing needed. Thanks!

    September 15, 2010 at 5:14 pm
  2. Karen

    Well, it seems you will only be squeezing out the seeds and liquid. What is left is the really good stuff! I don’t think you will be depriving yourself of much more than the chance to have tomato juice running down your face. Bon appetit!

    September 7, 2010 at 7:37 am

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