NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665

November 12, 1998

[EDITORS: Please include Ron Smith's byline when publishing this article.]

Popcorn: You've Grown It—Now What?

By Ron Smith, NDSU Extension Horticulturist and Turfgrass Specialist

North Dakotans are discovering that popcorn is relatively easy to grow, and it provides decorative ears in addition to its snack food use. But questions are following innovation. In particular, many newcomers to the crop are wondering what to do with the popcorn ears once their decorative purposes have been completed.

Popping quality is dependent on proper harvesting, drying and storage. Allow the ears to remain on the stalks until the husks and stalks are completely dry, tan and brittle. After harvesting, remove the husks and place the ears in mesh bags. Store the bags in a warm, dry location, and after about two weeks, shell an ear and pop it. If it pops well, shell the remaining popcorn and store in moisture-proof containers. If not, wait a little longer and then shell another ear.

The moisture content determines the corn's popping qualities. Up to a maximum of about 14 percent, the popping quality increases. Poor popping quality is usually traced to the moisture being either too low or too high. Popcorn that is too dry will simply split open when heated or remain unpopped ("old maids"). When the moisture is too high, the pops will be small and will resemble puffed wheat, but being too dry is a more common problem.

Success has been documented in the Smith household by sprinkling a little water over low-moisture popcorn, resealing it in its container and then shaking it well. Allow the rewetted popcorn to sit at room temperature for a full day and then put it in the freezer. Take out what you need for the next popping, and virtually all the kernels should become delicious, tender popcorn! Enjoy with a topping of garlic-flavored cheese shreds.

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Source: Ron Smith (701) 231-8161

Editor: Dean Hulse (701) 231-6136