Comments on: Preserving More Than Just Food

By: Mercedes

Mercedes — Tue, 10 Jan 2012 21:15:25 +0000

I would like to know how to dehydrate the quince fruit please

By: Ann

Ann — Fri, 02 Dec 2011 22:25:48 +0000

I have never come across dried corn before being British, what can you do with it once its dry? do you rehydrate with water?

cant wait to try it, as I love corn.

By: Laurel

Laurel — Thu, 15 Sep 2011 15:51:20 +0000

Great information–thanks to you and your family! I’m going to try making masa after treating my dried corn with pickling lime…

By: Dayna

Dayna — Thu, 28 Jul 2011 19:39:59 +0000

I see that it’s been awhile since anyone posted here, but I’m putting up some corn today & what I have is a little under developed. Do you think it will be o.k. to try & dry? It’s been off the stalk about 5 days, I just couldn’t get to it any earlier–

By: Abbie

Abbie — Sat, 07 Aug 2010 20:53:23 +0000

Hello, all! My husband and I have dried corn for years. Learned various ways to do it from our neighborly Iroquois tribal members. They also shared many, many ways to use the dried corn. Toss a small handful into soups (broth and cream), stews, black or kidney bean dishes, or rehydrate and add to all sorts of things (we’ve even added it to stir-fry). Because the corn has been heat-dried, the sugars are caramelized, which gives it that rich nutty flavor, very different taste from fresh or frozen corn. The ORIGINAL corn nuts!

By: brice

brice — Wed, 04 Aug 2010 22:21:27 +0000

could you just wait until the sweetcorn is fully mature (dents in it) and grind it up then. i think it would be easier because it would already be mostly dry and would be easier to get off the cob, just like field corn

By: Sandra

Sandra — Thu, 12 Nov 2009 02:58:18 +0000

My Grandpa used to let the corn that didn’t get picked soon enough to be good to eat, dry on the cob. Not sure if he let it dry on the stalk or pulled the shucks back and hung it to dry. We live in Utah so the climate is pretty dry. I do know it dried on the cobs. During the winter he would take the corn off the cobs and parch it. Tastes like corn nuts. You just put the corn and a little bit of oil in a heavy skillet with a lid. Stir the corn like you would if you were popping corn in a pan. Soon it will “pop” and you may need to use a lid to keep it in the pan, but be sure to keep shaking or stiring so it won’t burn. Once the popping stops take it off the heat and sprinkle it with salt. Doesn’t look like corn nuts, but has a similar flavor. Be careful not to burn or scortch it.

By: Summer Plate: Grilled Corn Coins « Straight from the Farm

Summer Plate: Grilled Corn Coins « Straight from the Farm — Tue, 22 Sep 2009 02:38:53 +0000

[...] So go get your fill of summer before it’s all gone. There’s still plenty of delicious local food to be had before we’ll need to resort to our canned and frozen stashes. That being said, now’s a great time to go to your garden or the farmers market and pick plenty of extras of what you love to take into the kitchen to preserve. Corn in particular can be frozen (as generally described above), canned (good outline here), or even dried in your oven as I’ve talked about before. [...]

By: Jennie

Jennie — Wed, 08 Oct 2008 01:13:11 +0000

Mary –

I’m impressed that it will just air dry without molding. You must have some great air circulation. There are a few recipes here on the site using dried corn specifically: http://straightfromthefarm.wordpress.com/2007/12/29/old-fashioned-creamy-corn/
http://straightfromthefarm.wordpress.com/2008/01/10/baked-dried-corn-casserole/

By: mary

mary — Tue, 07 Oct 2008 14:54:49 +0000

I dried a bunch of sweet corn from my garden this year — basically whatever I didn’t use fresh — just by peeling back the shucks and hanging it up. It’s good and dry now, I’ll probably shell it this weekend. Then all I need is ways to use it! I’m wondering about grinding it for grits or meal.