Pick your own popcorn is available in the fall. We have 2 varieties of popcorn. One is a normal, yellow kernel and the other one is a bi-colored popcorn (this is different from Indian corn, Indian corn is not edible). After picking, and before popping, please follow the drying instruction listed below.
Pick the ears after the stalks are brown and dry, but before frost. The husks will be dry and the kernels hard.
Remove the husks from the popcorn cobs, then place the cobs into mesh bags.
Hang the bags in a dry place, for several weeks until the popcorn kernels appear shriveled. The amount of time will depend on the humidity levels.
Push several kernels off the cob with your thumb and pop them in a popcorn popper to test the moisture content. Shell the remaining popcorn cobs if the kernels pop properly, but leave the other cobs to continue drying if the popcorn does not pop or sticks to the inside of the popper.
Shell the dried popcorn kernels with a popcorn sheller or push the kernels off with your thumb.
Preheat the oven to 300 degrees Fahrenheit.
Remove the husks from the popcorn cobs. Push the kernels of corn off each cob with your thumb. Alternatively, use a popcorn sheller (available from farmer supply stores and via the Internet). Discard the cobs.
Arrange the popcorn kernels in a single layer in a large roasting pan, then place the pan in the oven. Turn down the oven to the lowest temperature setting.
Dry the popcorn for five hours. Stir it every hour.
Turn off the oven and leave the popcorn overnight. You can pop the the kernels right away or store them for future use.
Pour the kernels into quart glass jars so the jars are three-quarters filled and seal them tightly. Store the jars in the refrigerator if there is room or in some other spot that provides low temperatures to retain popping quality.
Properly cured and stored popcorn should retain its popping quality and flavor for three to four years.