1. Homemade tulle fabric bags are placed over the blossoms to prevent cross-pollination by bees.

2. Choosing the best of the harvest for seed saving.

3. Cut fruit revealing seed locules.

4. Scooping out the seed and juice.

5. Seeds, juice and pulp are now ready for fermenting

6. The leftovers are processed into sauce.

7. Initial stages of fermentation- the smell is very strong.

8. Fermentation is complete.

9a. Removing the fungal matt.

9b. Bamboo skewer is very useful to lift the fungal matt.

10. Adding water to the fermented seeds and liquid.

11. Pouring off the seeds that float (nonviable seeds) and bits of tomato flesh.  I repeat until the liquid is clear.

12. Further cleaning of the seeds using a sieve.

13. Coffee filter is an excellent choice to dry the seeds on.

14. In my climate, seeds will be completely dry in a couple of days.

15. Dried tomato seeds ready for packaging.

16. Counting out the seeds- a very time consuming process.

18. The entire family helps out

19. Seed packet ready for sale.

17. Counting out the seeds- a very time consuming process but it helps with a magnifying lamp!