I tried to find the link and was disappointed to see it slip off into the never never land. It seems the domain of internettomatoes.net is up for sale. So no amount of googling the terms "I don't ferment seeds" will return anything. A few years ago it was still up and this partial message of a post is all that is left.
I had the info on an old computer that crashed. It is not in my documents. So if anyone did a select/copy/paste it may still be on someone's Word Doc. I was impressed that the article was copyrighted. So much for the Internet being a library. Perhaps a savvy person could search how to resurrect the old website or at least the article.
I found the link in the wayback machine and copied the article. I'm cleaning up the html code on it and I'll then send it to you as a word doc and a pdf.
Also, the U.S. adopted the Berne Convention for the Protection of Literary and Artistic Works on March 1, 1989. This means that anything you or I or anyone else writes has an automatic copyright on it. So the article you wrote had a copyright on it, whether is was marked as such or not. Of course proving you wrote the material may be a problem and registering the copyright helps in the proving. At least this is how I understand it, but IANAL nor do I play one on TV.
The article is rather dated and I would probably amend the wording due to my conversion to more organic methods in recent years. But it shows where I was at ten years ago. Who would have thought in 1999 that your life would be such an open book for everyone to read years to come? I am posting the article again and maybe it will be unsearchable never again.
I Don't Ferment Seeds By Tom Wagner
I don't ferment seed in preparation for seed saving. If you want to view fermentation as an organic way of killing organisms and removing the gel around the seeds . . . . so be it. I have learned through years of seed extraction that Trisodium Phosphate and chlorine works better, faster, is less smelly, and can be done effectively in small and large batches of tomato seed. I use the same process in true potato seed extraction. TSP is an all-purpose heavy duty cleaner that is often used on decks, siding, and drywalls in preparation to painting. The brand I buy is available in most hardware stores and the brand I buy is Savogran. For less than $3.00 you can get a pound of it. TSP is great because it dissolves the gel around the seed and rids the seed of most harmful organisms. With the deep cleaning action of TSP, the seed is ready for the final disinfectant of chlorine. Most of the time when I am doing a single fruit for seed extraction, I squish the seed into a strainer with running water first. I give it a few rubbing sweeps with my fingers to rid the pulp and juice a bit. Then I sprinkle the TSP granules on top of the seed and rub the mix of seed and TSP against the mesh of the strainer until the gel is dissolved. A person ought to use some gloves or something to prevent exposure to one's skin, but I don't always. The water is turned on again to rinse the "gunk" off of the seed. The seed is then put in a small container of water and any light seed is floated off. When the container of seed has but a small amount of water in it, I pour Clorox into the container until it is about 1/5 chlorine. I let this set for a while, often just for a minute or two at the higher concentrations. The seed will be bleached out just a bit and then the water rinse and floating job is repeated. The seed is then tapped dry over a clean towel or paper towel to rid it of excess water. I then tap the seed over paper or directly into my envelopes for drying. I usually write the info on the envelopes before placing the seed there. One of the drawbacks of fermenting seed is the premature sprouting that can occur. With TSP and chlorine, I can extract seed from "green" tomatoes or any other ripeness of tomatoes. TSP can be dissolved in water for treatment also. Something like a cup per gallon of water, which is great if you are doing a bucket of seed. If this case, without the abrasion, it takes about one half hour to work. I like the combo of TSP and chlorine because I can get 100% germination with a bit of practice, knowing how to "float" the seed, leaving only the very best seed for saving. I have, much of the time, given the seed an extra treatment. This is the hot water cure. About 30 minutes or less at 120 F - 123 F. This takes more practice again, but the triple treatment of hot water, TSP, and chlorine works just fine, maybe most of the time better than fermentation alone. You can add all four treatments if you like. I am lazy, so I don't do the fermenting. The TSP treatment is essential if one wants to kill some or most of the Tobacco Mosaic Virus, a virus that can be carried over in the seed. It also helps to store the seed for over 2 years as this deactivates the TMV. It is a long story to explain all the pathogens of tomato seed, but most of you out there will not have to worry as much as I have. I have very good luck with my seed, thank you. With the dry humidity here in Bakersfield, I can dry my seed naturally in no time at all. I just spread the seed out to a single layer of seed on paper. I use the cheapest printer paper I can find or the cheapest business envelopes in boxes of 500. My fall tomatoes will begin to ripen next month into December, so I will be busy.
I'm happy I pointed you to another resource on the web. I keep forgetting about it, but I dragged it out of my long term memory for this as it was important to me once I knew you didn't have the article.