Michigan State University Extension
Preserving Food Safely - 01600285
10/13/97

### STORING POPCORN

     Popcorn  is  left on the plant to mature and is  ready  to

    harvest
    when  husks are  dry  and the  kernels  hard.   Pick

    popcorn
     before frost, husk  the ears, and  place in  a mesh

    bag
    or  old  nylon  stocking  to  cure.  Curing takes 2 to 3

    weeks
     and  is done in a warm, dry,  well  ventilated  area.

    Once
     cured, shell it and store kernels in quart glass jars.

    Fill
     the  jars  only  3/4  of  the  way.    Seal  the  jars

    and
     store them in the refrigerator.  Unshelled corn may  be

    stored
    at temperatures near 32  degrees  Fahrenheit in  high

    humidity.
      The   ears  must  be  protected  from   rodents.

    Properly
     conditioned corn should pop in 80 to 90   seconds.

    Poor
    popping  may  be  due to  low  moisture  content.   The

    ideal
    moisture content is 13-1/2 percent.  To  increase  the

    moisture
     content,  add 1 tablespoon of water  to  the  jar,

    reseal
     the  jar and shake it twice a day for 2  days,  then

    take
     out  a sample to pop.  If popping is still  poor,  add

    more
    water.  Two treatments should  be  all that are needed.

    Too
     much  moisture  can cause  poor  popping.  If too  much

    moisture
    is a problem, corn pops with a loud  explosion, the

    kernels
    will be jagged and tough, and steam  comes from  the

    popper.
      Popcorn  should  last 3 to  4   years  with proper

    storage.

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