Home Frozen Corn
by Kim Sopczyk on Jul 12, 2011
Follow these easy steps for freezing corn for eating later!
Source: Ball Blue Book guide to preserving
- Servings
- 1/2 cups
- Course
- Side Dish
Tags
Ingredients
- freshly picked corn on the cob
- boiling water
Instructions
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Husk and trim the ears, remove the silk, and wash corn. Store in the refrigerator until ready to process.
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Fill a blanching pot with water and bring to a vigorous boil. Place whole ears of corn in the blancher and lower into boiling water, making sure the ears are completely covered. Cover the pot, and set a timer for 5 to 6 minutes, depending on the size of the ears.
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When the time is up, remove the ears from the pot and cool immediately in a large bowl or pot of cold water. Ice water is best. When cool, cut the kernels from the cob.
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Pack into can-or-freeze jars, plastic freezer containers or bags, or vacuum seal. Label and freeze immediately. You will find your own rhythm in this process, starting more corn blanching once a batch is removed from the pot to cool, moving the already cooled corn to the cutting board, etc.