Storing Popcorn

Complaints are sometimes heard about popcorn not popping well and leaving many “old maids” or un-popped kernels in the bottom of the pan. Most corn is in excellent popping condition when it leaves the processing plant. However, if the bag is damaged or the corn is otherwise exposed to heated air in warehouses, the grocery store, or the home, it can, in a very short time, become too dry for popping. Any popcorn not used immediately should be put in an air-tight container rather than trying to reseal the bag or opened can.

Freshly popped corn is more crisp and tender if allowed to stand in an open container for several minutes after it is popped. Popped corn can be kept for several days in air-tight containers.

Reconditioning

If popcorn becomes too dry to pop well, it can be reconditioned by adding water. One tablespoon of water to a quart of kernels will raise the moisture level about 1 1/2 percent. Fill a quart jar about three-fourths full of popcorn kernels (to allow for shaking) and put in 1 tablespoon of water, screw on the lid, and shake at frequent intervals (5 to 10 minutes) until the water has been absorbed by the corn. Continued shaking or turning is important because any free water settling to the bottom will cause the corn coming into contact with it to be too wet, while the upper part remains too dry.

After 2 to 4 days from the time the water is added, the corn generally will be suitable for popping. If the corn has become extremely dry, it may be necessary to add more water and repeat the process.