How to Make Parched Corn

One of the staples of the early long hunters and native Americans was parched corn. It was said that it could feed a native with nothing else but water for weeks. It was used when no game was found.

Corn is first dried (dehydrate frozen corn in a dehydrator)  add oil, Almost any kind of oil or grease works, just heat a skillet on a low heat and oil the skillet. Once the skillet has gotten hot take a paper towel and spread the oil around wiping up all but just a thin coat. (PAM spray works very well for this.) Next, pour a little of the dried corn in to the skillet. You should have not quite enough corn to coat the bottom of the skillet. You have to constantly stir the corn around so it won't burn. It takes less than a minute to parch the corn. When it swells up and turns a light to medium brown color, it is ready. Some of it may partially pop like pop corn.

This corn can then be eaten as is or boiled into a porridge or mixed 4 oz of parched corn with a cup of cold water as a moving ration, called  pinole. (this was with partially ground parched corn). It is also added to stews. It can be ground into flour. Boiled in water like a mush then eaten as is or fried.

This is another survival food to add to a survival trip as a back up to wild foods.

An MRE is easy to use in the field but try a little history.

Staples of the long hunters

Parched corn

Jerky

Pemmican

Tea

Salt (made in Kentucky by boiling)

Fresh game

Wild plants

I will add more to this list as I learn more.

Please e-mail me if you have more on the long hunters.