Saving Seeds and the process of Fermentation

Seeds and Pulp Recovered from Avocado Squash

This year my Advocado Squash aka Early Balum squash has done exceptionally well within the haybale garden. So much so that I will save seeds so that I can have a supply of resources for the garden. I have been intimidated by the idea of seed saving for quite some time. But given the global crisis with the financial system that has saturated us for sometime.... Learning how to save seeds couldn't come at a better time. As I studied my options I began to realize that this whole process is really not that hard. Like with anything... if you want to get good at it you are going to have to do it.. So im jumping in with both feet!!

Place seeds in Jar/ Add half of water to jar

I want to save seeds from all of my herbs, greeny vegetables, tomatoes, squash, peppers and eggplants. Some of these vegetables like the peppers, herbs and greeny veggies are relatively easy to save seeds from. However, vegetables and fruit like tomatoes, squash and eggplants need to undergo the fermentation process before they are ready to save as seeds.

Fermentation for seed saving... from what I gather is the process of allowing the seeds and the sticky residue that often envelopes these types of seeds to dissipate through the process of "fermintation" this is acheived by placing the seeds in a jar of some type with just enough water to cover the seeds and by placing the jar in a room that is between 75 and 80 degrees... The seeds will begin to ferment in approx 5 days loosening the protective coating that encapsulates the seed prepping it for germination in the future.

Find a place that is approx 75 to 80 degrees and let sit for approx
5 days. The fermintation process will begin when bubbles and froth is
present. Only viable seeds will begin to sink and dead seeds will float.

The true test is to achieve germination....