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Harvest fruit: Allow fruits to harvest completely on the vines before harvesting.
Extract seeds: Open fruits and empty seeds and pulp into a bowl. Add a small amount of water to the bowl. Healthy seeds will sink to the bottom, while bad seeds and pulp will float. Using your fingers, separate seeds from pulp.
Fermentation: Place seeds in a sealed container for 1-2 days. If possible store in a warm place (75-80 degrees F). Stir daily. Good seeds will sink to the bottom.
Dry Seeds: Spread good seeds (those that sunk) on a ceramic or glass plate to dry. Place in the shade. This process should take several days.
Label and Store: Properly prepared tomatillo seeds can last up to 3 years.
Tomatillos thrive in warm weather. They should be watered frequently and are fairly versatile. Provide scaffolding for the plants in order to support them throughout their growth.
Tomatillos require 500 feet isolation distance to ensure seed integrity. Plants can also be caged to avoid cross-pollination - this is recommended for growers in the Southwest United States, where wild varieties may be present and could cross with gardeners' plants. Grow at least 15 tomatillo plants to collect seeds from.
Sources: http://www.basicgardentips.com/articles/tomatillo.html ; http://howtosaveseeds.com/seedsavingdetails.php#tomatillo
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