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Traditional variety popular with gardeners.
Early and reliable producing heavy crops of medium sized smooth-skinned and sweet flavoured fruits.
If possible, allow tomatoes to completely ripen before harvesting for seed production.
To save seeds from tomatoes, squeeze out the pulp and seeds from the inside of the fruit into a container.
Leave the container to sit for at least one day in a warm (80-90 degrees F) spot out of direct sunlight so that the pulp can ferment. This process allows the tomato seeds to separate from the gelatinous coating that covers them. Viable seed will sink to the bottom of this mixture, and dead seeds will float.
When a small amount of mold begins to form on the mixture, pour off the floating solids and dead seeds and thoroughly rinse the sunken seeds in running water. (A fine mesh strainer is ideal for this step of the process.)
Once thoroughly cleaned, seeds can be placed on a screen or a coffee filter and left to dry for 5-7 days.
When completely dry store in an airtight container.