Frozen Corn

  

Quality: Select only tender, freshly-gathered corn in the milk stage.

Instructions:

Husk and trim the ears, remove silks and wash.

Corn-on-the-cob –

  • Water blanch small ears (1¼ inches or less in diameter) 7 minutes, medium ears (1¼ to 1½ inches in diameter) 9 minutes and large ears (over 1½ inches in diameter) 11 minutes.
  • Cool promptly and completely to prevent a "cobby" taste.
  • Drain and package. Seal and freeze.

Whole Kernel Corn –

  • Water blanch 4 minutes.
  • Cool promptly, drain and cut from cob.
  • Cut kernels from cob about 2/3 the depth of the kernels.
  • Package, leaving ½-inch headspace. Seal and freeze.

Cream Style Corn –

  • Water blanch 4 minutes.
  • Cool promptly and drain.
  • Cut kernel tips and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel.
  • Package, leaving ½-inch headspace. Seal and freeze.

Another way to prepare cream style corn for freezing:

  • Cut and scrape the corn from the cob without blanching.
  • Place the cut corn in a double boiler, and heat with constant stirring for about 10 minutes or until it thickens; allow to cool by placing the pan in ice water.
  • Package in moisture-vapor resistant containers, leaving ½-inch headspace. Seal and freeze.

Source:

So Easy to Preserve, 5th ed, 2006




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