Finishing Popcorn Crop From Last Year
There’s a special kind of satisfaction in growing your own popcorn—watching the stalks stretch tall through summer, waiting for the ears to dry, and finally popping those golden kernels on a chilly evening. If you’re like me and harvested your popcorn late last fall but didn’t finish processing or using all of it, spring is the perfect time for a final check-in and wrap-up. Here’s how I’m finishing off last year’s popcorn crop and getting everything stored, prepped, and ready to enjoy.
The Post-Harvest Holdover
After harvesting, I left my popcorn ears to cure indoors in a dry, well-ventilated area. This step is crucial—kernels that aren’t fully dried will pop poorly or not at all. I hung the ears in mesh bags in my basement where it stays cool and dry. By now, they’ve had several months to fully dry, and it’s time to get them ready for popping.
To test dryness, I tried popping a few kernels. If they pop with a satisfying snap and little leftover moisture, they’re ready. If they’re chewy or don’t pop well, I’ll give them a bit more time or finish drying them gently in a dehydrator at low heat (under 120°F).
Shelling the Corn
Once dry enough, it’s time to remove the kernels from the cob. You can do this by hand, but it’s slow going. I use a simple corn sheller tool that makes it faster and less painful on the fingers. I spread an old sheet on the floor to catch stray kernels and gently twist the ears through the sheller, watching the kernels fall like confetti.
Once shelled, I sift out any cob fragments or debris using a mesh strainer or colander. Clean kernels store better and pop more evenly.
Storing Your Popcorn
After shelling, it’s important to store popcorn in an airtight container. Moisture is the enemy of good popcorn, so I use quart mason jars with tight lids or vacuum-sealed bags. For longer storage, I keep them in a dark pantry or cupboard where the temperature stays stable. Properly stored, dried popcorn can last a year or more.
Tips for Perfect Pops
When it’s time to enjoy, use a heavy-bottomed pot with a tight lid or an air popper. I usually toss a few tablespoons of kernels with a light splash of oil in a saucepan over medium-high heat, covering it and shaking occasionally until the popping slows. Then comes the fun part—toppings! Butter and salt are classics, but you can try smoked paprika, Parmesan, cinnamon sugar, or even nutritional yeast for a savory twist.
If your popcorn still isn’t popping well, it may be too dry. Oddly enough, popcorn needs a small amount of internal moisture to create the steam that makes it explode. Try placing kernels in a jar with a teaspoon of water, sealing it, and shaking it every day for a few days. Then try popping again.
Final Thoughts
Finishing off last year’s popcorn crop is like closing a chapter in the garden’s story. From seed to stalk to snack, it’s incredibly rewarding to see the full cycle through. If you still have ears drying or shelled kernels sitting in a jar, now’s the time to finish the job. Popcorn is more than just a snack—it’s a reminder that even the simplest garden crops can bring joy long after the harvest.
So grab your jar, heat up the pot, and savor the flavor of last year’s garden. It’s a crunchy, homegrown reward worth waiting for.
