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Can I save dried flint corn that has mold?

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Posted by terrynew 4b Ontario (My Page) on
Wed, Nov 12, 14 at 11:53

Hi, I've grown 100+ cobs of a flint corn, Carol Deppe's 'Cascade Ruby-Gold'. I field-dried them until I found mold in some husks, at which point I threw out the moldy ones and harvested the rest. As Carol suggests in "The Resilient Gardener", I laid out the shucked cobs to air-dry in my living room (on trays/shelving). They've been that way 2 months, and I was about to start shelling them today when I noticed one tray of 25 cobs has lots of white fuzzy mold/fungus. (My guess is that one or more cobs had the fungus when brought in from the field -- I guess I should have dehydrator-dried those ones from the start and then frozen them.)
I'm going to shell the non-fuzzy cobs, dehydrator-dry them, then freeze them for a day. But my question is, must I throw out the 25 fuzzy ones? Or can I rinse them, shell them, rinse again, dehydrator-dry, and freeze them in order to save the kernels? I grind them over the winter for flour to make bread, pancakes etc.

Thanks,
...Terry

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RE: Can I save dried flint corn that has mold?

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Thu, Nov 13, 14 at 13:01

I think it is going to end up being your choice. Personally I don't care to try to preserve food that is already moldy but I know some do. I suppose a disinfectant wiping down with a diluted bleach mix as one sometimes uses on the outside of squash would work. But some mold can run deep threads into the food rather than remain on the surface and those threads can't be eliminated so you'd end up just grinding them into your four.

I toss the moldy corn.

Dave

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RE: Can I save dried flint corn that has mold?

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I think a lot of molds (like on old bread, cheese etc, moist corn ) are not harmful, ESPECIALLY when dried at high temps the bacteria and the spores will die . I have toasted and eaten slightly moldy bread and cheese many times without any ill effects. I know a lot of people won't do it. That is a personal choice.

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