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CORN! Don’t turn it down!

29 Sep

Okay, I don’t grow corn. However, a lot of people around here grow corn and end up with extra to share with others. I brought home a big bucket (you know the type they sell at walmart; the big plastic buckets with rope handles?) full of corn that someone brought to church. My plan: To bring it home and either freeze it or jar it. There was discussion and inquiries on how to best “save” it, so let me share.

The most important part of preserving corn is that you MUST BLANCH it 4-6 mins. before you move on to freeze or jar it. This destroys the enzymes that would otherwise breakdown the sugars and nutrients in the corn niblets. Here is a link you can refer to:
http://www.pickyourown.org/freezingcorn.htm

You can absolutely freeze it on the cob (you see it yourself in the freezer dept. of your grocery store). Or you can cut/shave it off the cob.

Basically you have your kids shuck the corn and then you blanch/boil whole or cut cobs for 4-6 mins then plunge into ice cold water to stop “cooking” as fast as possible then either freeze on the cob, or shave off and bag/jar it.

I chose shave it off and freeze it because for me this is such a “process” in it of itself that I just can’t wrap my head around putting it in the jars, filling with water and processing via pressure can only (although not that hard). I put into foodsaver bags (3 cups per bag for family of 5) and vacuumed sealed shut and stuck in freezer – SUPER EASY. This process took me approximately 1 1/2 hrs to freeze 22 cups of corn (after the kids shucked it which took them about an hour the night before – they goof off).

When I need to eat it I boil water and cut open bag and boil it up for another 6-10 minutes (until done) and butter, salt/pepper to taste and it is sooooo good! and crunchy still.

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Posted by on September 29, 2011 in Canning/Preserving

 

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