Tomato Seeds.

I've been saving seeds for next year, like I always do, and I was thinking about putting something about the fermentation of tomato seeds here just in case someone is interested, and while looking for some instructions I stumbled across the Garden Myths blog.

Which says, here, that a test of different tomato seed prep methods did not result in any difference in germination rate. 

Well... I do remember reading something, a good while ago, about different methods of preparing tomato seeds. That was some scientific research thingie, geared more towards industrial production, and there were differences in seed viability... so I think I'll stick with my method.

Which is: Take a ripe tomato that tastes well (obviously!), take out some of the seeds (maybe all, if it's a small tomato or has few seeds) and put them into a small glass. Add a pinch of sugar and some water, swirl around. Let stand for long enough, usually between 2 and 3 days, depending on temperature and general conditions. The way I decide whether it's time to get them out or not is swirling the contents around in the glass; when the seeds sink quickly to the bottom of the glass, they are ready. I then put them into a small sieve, wash the gunk off (gently rubbing with the fingers), put them onto a paper towel, and let them dry. 

Worked very well for me these past years, the seeds don't stick together, and they have stayed viable for at least several years. (Might take them longer to sprout if they are older, though.)

Do you save your own seeds? Do you treat the seeds in any way?