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Popcorn is currently one of America's favorite snack foods. However, it has been cultivated for several thousand years. Popcorn is one of the oldest types of corn, with some types dating back to 3600 BC. There are two main types of popcorn: pearl and rice. Pearl types have smooth and rounded kernels, while rice types have more elongated kernels with pointed tips. There are also miniature popcorns that are primarily grown for decoration. In addition to the variation in kernel shape, popcorn varieties are available in red, pink, blue, yellow, white, and multi-colored ears.
Popcorn is grown for its tasty, exploding seed. Heating the kernel converts the moisture inside the kernel to steam and forces the starch to turn the seed inside out. The quality of the end product depends on conditions during growing, harvest, and storage.
Allow the kernels to dry on the ears in the field as long as possible. When harvested, the kernels should be hard, and the husks and shank completely dry. Many varieties will be ready to harvest by mid- to late-September.
After harvest, remove the husks, place the ears in mesh bags, and hang them in a warm, dry, well-ventilated location away from rodents. The ideal moisture content for popcorn is between 13 and 14%. Once or twice a week, shell a few kernels and try popping them. When the test kernels are popping well and tasting good, shell and store the rest of the kernels. To shell popcorn, rub the kernels off the cob with your hand while wearing a heavy glove. If the popcorn is "chewy" or the popped kernels are jagged, it is too wet and needs to continue drying.
Store the kernels in sealed, airtight containers, such as glass jars with tight-fitting lids. If stored properly, popcorn should retain its popping quality for several years. Unshelled corn should be stored at 40°F and 40% relative humidity. The storage location should also be rodent-proof.
If stored popcorn fails to pop, it may be too dry. Add one tablespoon of water to a quart of popcorn. Cover and shake at frequent intervals until the popcorn has absorbed the water. After 3 or 4 days, test pop a few kernels to see if it is ready. Add more water and repeat the process until the popcorn pops well.
