While many people like popcorn all year, there is something special about warm popcorn on a chilly winter night. With a splash of hot spiced cider or warm chocolate, you have created an ideal setting. It is no surprise, therefore, that popcorn sales typically peak in late autumn and early winter each year. Popcorn is a kind of flint corn that swells and “puffs out” when it is popped. When the liquid in the kernel’s endosperm is heated, it converts into steam. The pressure from the steam eventually ruptures the hard seed coat, causing the original kernel to expand 20 to 50 times its original size. People usually try the same traditional salted popcorn, but apart from that you can so many flavours of popcorns.
- For effective popping, popcorn must be thoroughly cured after harvest. Supermarket popcorn has already been cured. Those who cultivate their own popcorn or buy it still on the cob will almost certainly need to cure it. After husking, store the ears in a warm, dry, well-ventilated space, such as a basement or breezeway, for two to three weeks.
- Although the home grower has no means of knowing, popcorn should ideally be cured until the moisture level is around 14%. After that time has passed, the kernels may be extracted from the cob by rubbing one ear against the other. This job is made easier by starting at the top of the ear and going downward. However, traditional salted popcorn is common snacks available everywhere.
- Pollination can be a problem in areas where space is restricted. Because corn is wind-pollinated, cross pollination between popcorn and sweet corn is possible. The latter occurrence has the potential to degrade the eating quality of sweet corn, particularly “extra sweet” varieties. Cross pollination between the two may be avoided in small gardens by planting popcorn and sweet corn at different times.
- Too dry corn will not pop properly. Corn with high moisture content, on the other hand, pops slowly and loudly. Its kernels will be tiny and rough as well. If your popcorn becomes too dry during storage, consider adding one tablespoon of water per quart of popcorn and resealing it. Shake the container at least twice a day, and after a few days, assess the popping quality. If it still doesn’t pop correctly, go through the process again. Popcorn that does not continue to pop properly should be thrown. Popcorn may be preserved properly for several years.
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