Carolyn, these were dark before fermentation. Usually I've tried to pick them out before pouring the mass into a cup. I tend to slice my tomatoes on a cutting board and flick out the seeds with a knife so I can re-use most of the flesh, adding some juice to the fermentation cup. I often see just a couple of dark seeds among the good ones in healthy tomatoes with no visible signs of BER. There are certain varieties that are more prone to having more of these dark seeds, but since I did not make a point of keeping track, I don't want to name any in case I guess wrong.
That is one of the things that puzzles me, why how these seeds could have gone "bad" when the flesh does not appear diseased in any way. Unless the blossom or some pollen was infected, and the infection contained itself in the seed as it developed.
Dee
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