Michigan State University Extension
Preserving Food Safely - 01600285


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

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.