[greeneyes]

That is sad news. I keep my heirloom seeds segregated. Each year I put the seeds from the year before in little plastic medicine bottles, and put them all in a coffee can.

One is vaacum packed in the freezer, and One in the refrigerator. So far it has worked. I have seeds from 2009 to 2012. Only if the 2012 fails will I go back to the freezer stash.

We can at least do sourdough bread here, but we also keep it in the refrigerator.

[JRandomFreeper]

We have black mold. It infects the starter even in the fridge. Best I can do here on bread is a pre-ferment, but have to use it in less than a week.

I buy 2oz condiment cups with lids from AceMart restaurant supply to store my seeds in, since they are untouched by human hands until you open the package. And of course, because I'm familiar with them from the business. Think the little salsa cups with lids that you get at mexican restaurants.

I think I just had a bad year with the jalapenos this year/last year. I'll need to raise some that are immune to the black mold poison.

/johnny