#gardening
Are the seeds heirloom seeds?
Yes, all of the seeds that I have been posting about recently have been confirmed to have been from an heirloom seed batch.
Final Stage of Preserving Seeds
After the seeds sat overnight for one more night in a bit of room temp water, I rinsed them out in a pasta strainer with medium temperature water and then scooped them out each with a bunch of dry paper towels.
I was happy to turn out lucky in regards to the way the vegetable enzymes were last to dry around the seed and I got a bunch of glops of seeds that are still moist with enzymes. The last question I am asking is, where to store them? I probably would wanna just leave them outside in a jar, but it’s looking like they may have some extra mold(could be extra fertilization.) It probably will be outside in a jar after I determine how dry I want them to be.
Picture of the Seeds As Soon as I scooped them up
Laid inside the jars in front of the heater
After about 3 hours, the paper towels with the seeds inside were pretty warm and pretty dry. So I took them out for a little longer without the jar and then put them back into the jars and threw away the paper towels.
Pictures after the seeds came out of paper towels
#1 Drying Eggplants
#2 Drying Heirloom Tomatoes
#3 Drying Roma Tomatoes
#4 Drying Bell Peppers
#5 Drying Big Cherry Tomatoes
More info on what I will do next
In terms of the next stage of drying, I will place jars on their side to try and dry faster inside the jar, once the outer coating of the seem enzymes seems dry and firm, I will put the airtight seal on outside and leave them there until March when it’s time to germinate. My main goal is to make one more post about the consistency of the seed when it dries compared to ones you would typically get from retailers. Lastly, the small cherry tomatoes I have left to sit as they seem to be fermenting fast and I will post more about the smallest cherry tomatoes seeds soon.