Speaking of tomatoes...I took some seeds from my zebras and
yellow pear yesterday. I did some research and apparently the best way to save them (though
it does take a bit of patience) is the fermentation method. You need to choose seed from good fruit, from heirloom varieties that have been open-air pollinated to get the best results. Tomato seeds are
covered in gelatinous goo which is a growth inhibitor and stops the seeds
growing inside the tomato. The fermentation of the seeds separates the goo from
the seed, a process that can take between 3-6 days. After a few days a slick on
top of the water will start growing a moldy skin, when the goo is separated
from the seeds it is time to remove from the jar by carefully scooping the mould out or flushing it out with clean water (gently so not to lose the seeds) and then giving seeds a quick wash and spreading on some greaseproof paper to dry. Any seeds that are floating when the mold is removed are usually bad seed and should be discarded. 
I used two old garlic jars
and because it needs to breathe, covered with muslin and secured with a couple
of new elasticated ties. This is day one in the jar, be interesting to see how
it works.
A gentle stir each day is supposed to help but once the mouldy skin starts growing you have to be careful not to mix it in. Will be nice to have clean, fresh seed stock!
A gentle stir each day is supposed to help but once the mouldy skin starts growing you have to be careful not to mix it in. Will be nice to have clean, fresh seed stock!
