When making preparations for long term food storage, it is easy to forget popcorn. So often it is dependent on a microwave for instant popping, that many don't think to store the more natural loose kernels. However, this firm grain holds an important place in many storage plans. The first, most obvious use for this tough, easy storing grain is the standard one. It can be popped into a treat. Tossed with salt and butter, it makes a tasty and savory snack. It's a good, low calorie way to snack between meals. But toss the popped corn with sugar, salt, and butter instead and you have a sweet and tasty treat that feels like a reward. It can be both faster and less energy dependent than a fancy desert. It doesn't have to be popped, though. The kernels aren't as sweet as the fresh corn found in the store, but they don't have to be popped to be eaten. They can be soaked instead, and added to breads. The kernels can sometimes be sprouted, providing a source of fresh corn. The sprouted corn can be planted for eating later, or sometimes used as an ingredient in sprouted grain breads. Also, because most corn is similar enough, it can be ground. The kernels of popping corn are more solid and harder to crack or grind than other varieties. This requires either extra work when grinding by hand, or a grinding mill able to deal with corn. Unfortunately, many are not able to grind corn. After cracking or grinding, the corn can be used like any other corn meal, flour, or cracked corn. While it can be tempting to think of popcorn as nothing more than a tasty puffed treat, it is more important than that. It holds a vital place in food storage, as a backup grain.
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