I like to try different kinds of tomatoes each year and, while the hybrids produce really good and generally disease-free fruit, there’s nothing like biting into a tomato that reminds you of your childhood. That happened to me this summer with one that I hadn’t tried before — ‘Mr. Stripey’. Now, we didn’t grow ‘Mr. Stripey’ when I was a kid (not to my recollection anyway), but it has that full, just-from-the-garden sweetness that I remember. As a result, I thought I might try seed saving this year — something I’ve never done. For help, I’m taking the advice to Diana Alfuth, horticulture educator for Pierce & St. Croix County UW-Extension.
by Diana Alfuth
Saving vegetable seeds from year to year can be fun and economical. Self-pollinating plants, such as beans, peas, tomatoes and peppers, are the best vegetables to save. Vine crops, including squash, pumpkins, melons and cucumbers, are often cross-pollinated by insects, so seeds saved from these crops will likely grow into plants that produce fruit unlike that of the parent plant — often odd shaped or poor tasting.
For tomatoes, scoop the seeds and gel from the middle and put them in a jar of water. Stir the mixture daily and after four to five days, the gel will break down and the seeds will fall to the bottom. Pour off the liquid, collect the seeds, and place them in an even layer to dry. Coffee filters work really well for this purpose since they absorb moisture and you can write the variety name directly on the filter. For peppers, remove the seeds from ripe fruit after they begin to shrivel and put them directly into a filter for drying. Beans and peas can be left on the plants until dry and rattling in the pods, and then shelled for storage.
Once fully dry, store the seeds in a cool, dry place, ideally at 32º to 41ºF. Put your seeds in individual paper envelopes, and then put them all in a glass jar in your refrigerator or other cool place until planting time next year. Be sure to mark the envelopes with the date and variety.