Darrel, would you mind sharing your seed saving and storage technique?
Pull ripe tomatoes and squeeze seed and pulp into a cup or small jar. Let them ferment 3 or 4 days. Pour the liquid into a fine strainer (bought mine at Walmart), and pour some water over them to rinse off the pulp. Once the seed are clean, dump them out to dry on a paper plate or something similar. Do NOT use ordinary china of glass type plates because it does not allow water to evaporate fast enough. Place the labeled plate in a place where they can dry. The top of a refrigerator or something similar works.
When they are thoroughly dry, place the seed in seed envelopes or glass vials or whatever you choose to store them in, then place them all in a quart jar with lid. Place the quart jar in a ziploc bag and keep them frozen for up to 10 years.
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Thank you!
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Once fermented I add water and the scum floats. The good seeds sink. Easy to just pour off gunk. Rinse a few times to get it all and seeds are ready to dry. I use a paper towel to dry on. I never freeze. Seeds as they are will last ten years. Other stuff like brambles I do freeze to make seed last decades.