So, now get into your seed cavities, some of the gel, a very meaty tomato we've got here which is good. Try and separate as much of the pulp and flesh as possible, you don't have to get rid of it all at this stage, you want some of the liquid, but you don't need a whole lot of the flesh you know. Of course you can eat what's left of the tomato if you did this a little gentler, if that's a word. So, now we have the seed, some of the gel, some of the juice. We're gonna scrape that into a small container and with some of the liquid, this one I did about a week ago, and you want moldy scum to form on top of the form, on top of the liquid. That will actually kill off any seed borne diseases that might be in there. The next step will be to drain this through a coffee filter or paper towel, rinse them in a sieve, small enough so that the seeds don't go through, and dry them on a paper towel. And, then they can be stored in the freezer or a cool dry place until next year, next spring, and we'll be talking about how to start seeds in another segment.