How to Dry Popcorn for Long-Term Storage
Popcorn soup isn't a recipe that a kindergartner invented. In the early 1600s, French explorers found Iroquois in the Great Lakes region using popcorn for food -- popcorn soup among their treats. Colonial Americans poured cream and sugar over popcorn for breakfast, and today it remains a popular snack food. According to the USDA, popcorn's history actually traces back more than 5,000 years ago to New Mexico, but now it is grown across the United States. Popcorn is ideal for long-term storage once it has been dried. Does this Spark an idea?
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Instructions
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Allow the popcorn to dry in the field as long as possible. To determine when the corn is ready for harvest, check to see if the kernels are very hard and the husks are completely dry and papery.
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Harvest the corn and remove the husks.
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Pack mesh bags full of ears and hang the bags to dry in a warm, dry, well-ventilated area where the temperature is less than 130 degrees F.
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Test the popcorn for storage readiness by shelling a few kernels a week and popping them. If the test kernels pop well and taste good, shell the kernels off the cobs and fill airtight containers or resealable freezer bags with the popcorn. If the popcorn is chewy or doesn't taste right, it is not yet dry enough for harvest.
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Store popcorn kernels in the freezer at a temperature of approximately 32 degrees F. Use stored popcorn within 30 months to ensure optimum freshness.
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Tips & Warnings
Harvest popcorn that's disease-free and unblemished to ensure the best possible flavor.
If popcorn fails to pop after removing it from the freezer, add 1 tbsp. of water to a quart of popcorn, shake the container, and reseal for three to four days. If the popcorn still does not pop, repeat the process until it pops.
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- Photo Credit Popcorn image by Julie F from Fotolia.com
