Why This Skill Matters in an Emergency or Survival Situation

Storing and preparing non-GMO field corn is a valuable skill for emergency rations because it provides a long-lasting, nutritious food source that can be easily stored and prepared. Field corn, unlike sweet corn, is typically dried and processed for long-term storage, making it an ideal survival food. It is rich in carbohydrates, which are essential for energy, and can be stored for several years if properly dried and sealed.

What You Need

Materials

  • Non-GMO field corn kernels
  • Airtight containers or Mylar bags
  • Oxygen absorbers
  • Desiccants (optional)
  • Labels

Tools

  • Grain mill or food processor (for grinding)
  • Vacuum sealer (optional)
  • Sealing tape or heat sealer
  • Storage area with consistent temperature and low humidity

Knowledge

  • Understanding of proper drying techniques
  • Knowledge of how to properly seal containers to prevent spoilage
  • Basic cooking skills to prepare the corn in various forms

Step-by-Step Instructions or Key Techniques

Harvesting and Drying

  1. Harvesting: Pick field corn when the husks are dry and the kernels are hard. The corn should be fully mature.
  2. Drying: Spread the corn out in a single layer in a dry, well-ventilated area. Turn the corn regularly to ensure even drying. Alternatively, use a food dehydrator set to 135°F (57°C) for 12-24 hours.
  3. Testing Dryness: The corn is sufficiently dried when the kernels are hard and brittle. A moisture content of less than 10% is ideal for long-term storage.

Storing

  1. Sealing: Place dried corn kernels in airtight containers or Mylar bags. Add oxygen absorbers and desiccants if using Mylar bags. Seal the containers tightly.
  2. Labeling: Clearly label each container with the type of corn, date of harvest, and moisture content.
  3. Storage: Store in a cool, dry place with a consistent temperature. Avoid direct sunlight and extreme temperatures.

Preparing

  1. Grinding: Use a grain mill or food processor to grind the corn into a meal or flour. This can be used for making cornbread, tortillas, or porridge.
  2. Cooking: Prepare the cornmeal by adding it to boiling water and stirring until thickened. Use it to make cornbread, polenta, or grits. For corn flour, mix with water and cook until thick.

Common Mistakes and How to Avoid Them

  • Over-Drying: Corn that is too dry can become brittle and difficult to grind. Ensure the moisture content is between 8-10%.
  • Under-Drying: Corn that is not sufficiently dried can spoil over time. Use a moisture meter to check the moisture content.
  • Improper Sealing: Ensure containers are sealed tightly to prevent moisture and oxygen from entering. Use oxygen absorbers and desiccants to further protect the corn.
  • Incorrect Storage Conditions: Store corn in a cool, dry place to prevent spoilage. Avoid areas with high humidity or temperature fluctuations.

Variations, Tips, or Related Techniques Worth Knowing

  • Cornmeal vs. Corn Flour: Cornmeal is coarsely ground and used for dishes like polenta and grits. Corn flour is finely ground and used for baking.
  • Nutritional Value: Non-GMO field corn is a good source of fiber, vitamins, and minerals. It can be a valuable addition to a survival diet.
  • Versatility: Field corn can be prepared in many ways, including popping, grinding into flour, or using whole kernels in soups and stews.
[KNOWLEDGE CONNECTIONS]
CLOSEST CONNECTIONS