Harvesting Corn Seeds
All kinds of corn will readily cross with each other because they are wind pollinated. Plant different kinds at least 250ft. apart. Harvest seeds about 1 month after picking the rest for eating. The seeds will continue to ripen on the cobs after harvest; simply peel back the husks, tie the ears together, and hang them in a well-ventilated place indoors for a few weeks. If you are saving a large quantity of seed, cut the stalks to the ground and lean them up on a wall or on a table to dry. After a few weeks husk the corn and lay cobs in a warm, well-ventilated place on racks. Be sure it is hard and dry before storing. It is sensitive to inbreeding, so save seeds from as many plants as you can to keep good generations. Also, before you plant, soak seeds in warm water for a few hours. Corn is harvested ANNUALLY.
Golden Beauty –Sweet
This improved strain was selected for longer ears and greater tenderness. Produces an early main crop for home gardeners and market growers. Excellent sweet flavor, ideal for freezing and fresh eating.
Maturity: 70-85 days.
Bloody Butcher -Field
Known in the U.S. since 1845; originally from Virginia. Plants grow up to 12′ tall and have at least two ears per stalk; each ear is 8-12″ long. Striking maroon and red-black kernels. Used for flour, cornmeal, or corn-on-the-cob when young. Good drought tolerance. Great for fall decorations.
Maturity: 100-110 days.