Saturday, September 29, 2012

Parched Corn the Original MRE.

Parched Corn

Parched Corn was one of our original, Meal Ready to Eat when my ancestors raised Cain all through the Great Lakes and Ohio Basin.
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Here is another way to store your corn for the winter season.
Take and let some large yellow and white ears stand on your corn stalks until they dry. Remove the ears before hard frost and check them to ensure they are dried hard. Sweet corn kernels will shrivel up a lot as they get drier. Bite a drying kernel and when you do it should still "give" just a little.
At this point you can remove...
the kernels and keep them in a covered dish in the refrigerator (up to several months if you desire.)
When you are ready to parch them act like they wet popping corn, use a small amount of cooking oil in your popping pan and stir the corn kernels until they turn a light brown. The kernels will half pop and are a wonderful tasting treat for a long winter evening with the family.
We used to take handfuls of parched corn and chew it on the trail as our feild rations along with Pemmican. It is light and sustaining, and a man can carry quite a lot on a mission.

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