To prepare popcorn for drying, be certain to harvest only after the kernels are hard and the husks are completely dry. This involves leaving the ears of popcorn on the stalks until the kernels are well-dried. Harvested ears of corn can be air-dried at a temperature below 130 degrees F. To test for dryness, shell a few kernels and try popping them. When the kernels pop well and are dried with a shriveled appearance, remove them from the ears and package in moisture-proof containers. No pretreatment is necessary.
The best varieties for home drying are Japanese Hull-less, Hybird South American Mushroom, Creme Puff Hybird, White Cloud and Dynamite.
Store popcorn in the refrigerator, or preferably in the freezer. At 40 degrees F, the popping volume begins to decrease after about 30 months of storage.