How to Winnow & Clean Maize

Maize, better known as corn in the U.S., is a cereal that produces a long cob of edible kernels.

Maize, referred to as corn in many English-speaking countries, is any one of several varieties of the tall cereal "Zea mays." In farming, "winnowing" is the process of separating unwanted plant parts from the desired food product or seed. After winnowing, seed should also be cleaned before storage.



In large-scale agriculture, maize is harvested by combine. As part of the process, the stalk is separated from the cob in the machine. In smaller operations, fresh corn is harvested by picking the whole cob, and winnowing is unnecessary. When corn is dried for storage or for seed saving practices, the corn is winnowed and cleaned by hand. Here are the steps for hand-winnowing and cleaning maize kernels for storage:

Things You'll Need

• Corn
• String
• Clean, flat surface
• Large bowl or basket

Instructions

1. Dry your corn. The easiest drying method is field-drying, leaving your corn on the stalk in the field until late in the season, allowing it to dry in place.

2. Using string, hang your corn in the husk in a cool, dry storage area for the winter. This will allow air flow around the plant, ensuring that the corn dries completely. The natural husk will continue to protect the kernels over the winter.

3. Roughly shuck the corn as planting time approaches. Knock the kernels from the cob -- do not cut them, but rather remove the whole kernel. Use a table or other large, clean, flat surface to catch the kernels as they fall. The kernels will still contain pieces of husk, cob, and other plant parts. This is the chaff -- light, unwanted pieces that will need to be removed.

4. Collect the kernels and winnow them one basketful or bowlful at a time. Shake the bowl or basket vigorously, so that the chaff rises to the surface. If you're working outdoors in a breeze, allow the wind to blow the chaff away. Otherwise, use your breath or a fan to blow the chaff from the surface of the kernels.

5. Treat and further clean the kernels (this is only necessary if rot or other diseases are a concern) by soaking them for 25 minutes in a pot or pan held at a constant 122 degrees Fahrenheit. Don't allow the temperature to rise above this point, as it can damage the viability of the seed. Spread the seed kernels and allow them to dry thoroughly before planting or storage.

6. Store the seed kernels in paper bags inside a dark-colored plastic container in a cupboard until planting time. If desired, you can sprinkle the kernels with diatomaceous earth before storage to protect them from insect infestations. Diatomaceous earth will not harm the seeds and is even safe for human consumption, but is lethal to bugs.

Tips & Warnings

• If you're feeling adventurous, practice gently tossing the kernels and chaff in the basket. The chaff will be tossed into the air and blow away on the breeze, while the heavier kernels remain in the basket. This method takes more skill but results in cleaner kernels.

• If you plan to dry kernels as a food source, and snows come early or mold is a concern, do not winnow your corn. Rather, pick your cobs, boil them for five minutes, and remove the kernels from the cobs. Spread them on cookie sheets or enamel/ceramic baking dishes and bake at 200 degrees Fahreneit for two to four hours.

• If rot or mold is a concern and you want to save seed, pick the cobs, shuck them, and allow them to dry indoors in open air until a cut kernel looks dry all the way through.

• Field corn and popcorn dry best on the ear; sweet corn has a tendency to mold if field-dried.

References

• OChef: Settling the Semantic Argument Between Corn and Maize
• My Messy, Thrilling Life; How to Dry Corn; November 23, 2010
• Organic Gardening's HARVEST BOOK ; "Dried Sweetcorn -- Nothing Like it in the Whole World"; 1975
• Tucker Garden Patch: Saving Seeds
• Rich Soil: Diatomaceous Earth (food grade): Bug Killer You can Eat!

Resources

• Homesteading Today: OK You Corn Experts!