Experimenters in home economics have found that corn kernels must contain just a certain amount of moisture to pop satisfactorily. For 1 lb of popcorn, dissolve as much salt as possible at 68'F in 1 oz of water.. Soak up this salt solution with strips of paper toweling, scatter these through the corn, and seal in a jar for 10 days to 2 weeks. The salt gives off or absorbs water as needed, thus imparting the proper amount of moisture to the corn for satisfactory popping.
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