I'm very fortunate that my father plants sweet corn every year to give away to family and friends. When the corn is ready it is always a mix of emotions for me...."Yay!" I love the fresh taste of home-grown sweet corn in the dead of winter and "Ugh!" There goes my entire day. The process of freezing sweet corn is a lot of work. And I've got pictures to prove it:)
Puttin' Up Sweet Corn
All you need is sweet corn, some equipment and a day!
1. Husk your corn. My dad always has a mathematical equation to help him and I figure out how many cobs he needs to pick for me. He figures out the cob per bag ratio based on his freezing session and I let him know how many bags I need. He usually picks me between 150-200 ears. I can't remember how many this year but below is a picture of them husked and ready to go.
2. Get your largest canner, pot or pots boiling with water. I got a new extra large canner this year, so I could boil 20 at a time! It takes up three of the five burners on my gas stovetop.
3. Next, I put two clean wash pans in my sink and fill them with cold water. I do not use the actual sink cause I'm kind of a germ phob.
4. Add your cobs to the boiling water to blanch them. I set the timer for 6 minutes.
5. When the timer goes off, remove the cobs from the boiling water and add them to the prepared cold water bathes to stop the cooking process.
6. Let them cool to the touch. Meanwhile set up a cutting station. Large bowl, cutting board, sharp knife, measuring cup, freezer bags.
7. Remove cooled corn cobs from water bathes, cut the corn from the cob and add it to the bowl.
8. Add freshly cut corn to your freezer zip-lock bags per your families needs. We do 3 rounded cups per quart bag.
9. Seal, label and freeze. Fresh, yummy, sweet corn all winter long! I do not fuss adding anything to the sweet corn before freezing it. I just pop the frozen corn into a pan with butter and a little salt and that's it! Soooo delicious!
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