Tomato "Tigrino"

* Many gardeners prefer to harvest their own seeds. And such a decision, with the right approach, is completely justified.
1. We don’t let the tomatoes get overripe.
2. For tomato seeds, it is better to take fruits from the main stem and those that are among the first to ripen on the bushes.
They must be ripened until slightly softened, but not overripe (otherwise, due to a decrease in the acidity of the juice, the seeds may begin to germinate inside).
Important: seeds are taken only from varieties, and not from F1 hybrids.
3. The selected tomatoes are cut lengthwise with a knife and, held over a glass or plastic jar with a wide neck, the pulp is scraped out of them with a teaspoon.
4. Then the container is closed with a lid and placed in the sun for 3-5 days so that the seeds undergo the process of fermentation in their own juice (if this is not enough, add a few drops of boiled water).
5. The container is shaken several times a day and the contents are mixed. A sign of the end of fermentation is the appearance of a film and clarification of the juice. At the same time, fermented, full-bodied seeds sink to the bottom, while puny and nonviable seeds float to the surface.
Before pouring the contents of the container onto a strainer, stir the fermented mass well 3-4 times to precipitate the seeds still floating on top with the pulp. If there is not enough liquid, you can add water. 
6. Next, let the mixture settle, and then carefully drain the top layer (preferably through a strainer). The remaining seeds are washed well under the tap, after which they are laid out to dry on thick paper, periodically rubbing so that they do not stick together.
7. Store seeds of your own selection in paper bags indoors.