Nixtamalization and Making Masa

Nixtamalization.  OK, so not only is that a word that almost no word-processing program recognizes, but it isn't even pronounced as it's spelled.  That nix is pronounced neesh.  Believe it or not.
And yes, you need to know this, if you are storing whole dent corn as part of your food storage.  If your dent corn is only for animals, you're done here.

Nixtamalization is a process the Native Americans and Central Americans used to process their maize.  It removed toxins that sometimes develop in corn, especially corn that's gotten some mold in it, and it also made the niacin nutritionally available to the human body.  It looked like a ridiculous waste of time to colonial Americans and Europeans, who soon dismissed the process.  And those who adopted a diet heavy in un-nixtamalized corn developed a nasty little condition called pellagra that sometimes proved fatal.

Not only does the nixtamalization process eliminate mold and make niacin available, but it also transforms the corn so that it can be turned into a dough.  If corn tortillas are on the menu at the TEOTWAWKI Cafe, you've got to be able to nixtamalize your whole corn.  Here's how:

Nixtamalized Corn
2 cups whole dent corn
2 tablespoons pickling lime
6 cups water
1 teaspoon salt

Rinse the corn in a colander.  In a medium stainless steel or enamel pot, dissolve the pickling lime in the water and add salt.  (Quickly wash off any lime that gets on your skin.)  Pour in the corn and remove any floating kernels.  Slowly bring to a boil over high heat, and then reduce the heat to low.  Cook for 15-45 minutes.  To test for doneness, remove two or three kernels from the pot and let them cool until they can be handled comfortably.  Rub the kernels between your fingers.  Does the skin or outer layer (the pericarp) come off easily?  If so, the corn is done.  If not, keep cooking.  However, do not cook longer than is necessary.  Mushy kernels will not work well.  Remove from heat and let cool for four hours on the counter or overnight in the refrigerator.

Drain the corn in a colander in the sink and wash it in cold running water.  Rub the kernels vigorously with your fingers to remove the softened hulls.  This will take several minutes.  Drain thoroughly.  Now use as desired:

• Add to soups or stews.
• Grind them with a food mill or a food processor designed for moist foods to make masa for tamales or corn tortillas.  
• Refrigerate unused masa and use within three days.

Corn that is being turned into masa for tamales and tortillas must be nixtamalized.  It won't make dough otherwise.  The same goes for corn that is to become hominy.  And--this is especially important--if corn is going to be the foundation of the diet, it must be nixtamalized or niacin deficiency and pellagra become a real risk.  The nixtamalization process makes niacin nutritionally available to people.  However, if the corn is being used for cornbread and/or is part of a well-balanced and varied diet, people will get niacin in other ways.  Also, while nixtamalization makes niacin available, it reduces the amount of other vitamins and minerals.  Un-nixtamalized corn still has other vitamins and minerals that make it a worthwhile addition to your food storage.

Note.  Pickling lime is food-grade calcium hydroxide.  It is generally found with home canning supplies at grocery stores.  It is also sold simply as Cal in Latin American grocery stores.

Links to related posts:
Corn for Long Term Storage 
Pellagra and Vitamin B3  

For further reading:
https://www.motherearthnews.com/real-food/make-masa-nixtamalized-corn-zmaz04amzsel
https://honest-food.net/how-to-make-nixtamal-nixtamalization/

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11.2.23