This, like its cornmeal and grits cousins, is an excellent keeper. And I keep mine in the freezer to make it last as long as possible. Early in the season we tend to receive popcorn still on the cob, and I’ve become a fan of popping it just that way inside a paper bag in the microwave. Easy, works great. The cobs go into a freezer bag and then when you want popcorn, just put the frozen cob into a paper bag and start popping.
But a note about microwave popcorn from Suzanne Welander: “I spend some time and ‘roll’ kernels off of the popcorn cob and cook them in my cast iron skillet just like “regular” popcorn. You can cook it on the cob in a paper bag in the microwave, but you need to listen closely and STOP cooking when the popping starts to slow. Since microwaves vary in their power, this occurs at different times. I think there’s few things that smell as pungent as the cob when it starts cooking. Ew.”
The popcorn kernels that arrive later go into glass jars (at my house because we have hundreds of glass jars) and then into the freezer. Then they get popped in a Dutch oven with just a bit of oil. We had a Whirly Pop popper but I gave it up when I realized I really didn’t need to store one more piece of kitchen equipment and the Dutch ovens I already had would work fine. We also have an air popper and sometimes that comes out of the pantry to be put into use.
If you need ideas for ways to use up your popcorn – check out the Riverview recipe archives. There must be a dozen recipes there, and they’re all delicious. Really.