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How to freeze corn
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This month's notes: May 2008: Spring is here!: strawberries are starting in the deep South and are peaking or fading in California, Texas and Florida!  Organic farms are still not common, but any that are, have the word ORGANIC by their name! Check out my easy canning directions, and canning equipment or How to make ice cream and ice cream making equipment and manuals
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Step 1 - Get yer corn!

Start with fresh corn on the cob - as fresh as you can get.  If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. The sugars break down quickly at room temperature.

Step 2 - Get the pots  ready

Get the pot of boiling water ready (about 2/3 filled) and a LARGE bowl 2/3 filled with ice and cold water. This is also a good time to get the canner filled (about 2/3 full)  with water and start it heating.

Step 3 - Husk the corn

Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off - just don't be too rough with it.

Step 4 - Blanch the corn.  

All fruits and vegetables contain enzymes that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Corn requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times generally vary from one to 10 minutes, depending on the vegetable. the duration should be just long enough to stop the action of the enzymes.

Begin counting the blanching time as soon as you place the corn in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.

Blanching time varies depending on the type of frozen corn you are making: cut-whole kernel, cream style or corn-on-the-cob:

Blanching times, for freezing the corn:

• Whole Kernel Corn.  - 4 to 6minutes. 

• Cream style corn - 4 to 6 minutes. 

Note: It's my opinion that best results come from whole kernel or cream style.  Personally, I don't recommend freezing it on the cob: it takes up too much space in the freezer, and gets too mushy.

Note: UC Davis research has shown that super sweet varieties typically require a 4 min blanch.

Step 5 - Cool the corn

Cool corn immediately in ice water. Drain the corn thoroughly.

After vegetables are blanched, cool them quickly to prevent overcooking. Plunge the corn into a large quantity of ice-cold water (I keep adding more ice to it). A good rule of thumb: Cool for the same amount of time as the blanch step. For instance, if you blanch sweet corn for 7 minutes, then cool in ice water for 7 minutes. 

Drain thoroughly. 

Step 6 - Cut the kernels from the cob

Obviously, if you are freezing the corn on the cob, skip this step. 

Whole Kernel Corn – Cut kernels from cob about 2/3 the depth of the kernels. I hold the ear by the small end, and slide the knife down the ear. see the next photo.

Cream Style Corn – Cut kernel tips about 1/2 deep and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel. 

Another way to prepare cream style corn for freezing is to 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. 

However, a number of people wrote in to point out that the prefer one of the two tools below, often because it is easier for them due to arthritis, or simply faster.  

Step 7 - bag the corn

I love the FoodSavers (see this page for more information) with their vacuum sealing!  I am not paid by them, but these things really work.  If you don't have one, ziploc bags work, too, but it is hard to get as much air out of the bags.  remove the air to prevent drying and freezer burn.

If you don't have one, Ziploc bags work, too, but it is hard to get as much air out of the bags.  remove the air to prevent drying and freezer burn. One person wrote to tell me that she uses a straw and seals the Ziploc around the straw to suck the air out of the bag, then pinches the straw and quickly removes it while pressing the seal.  It works fairly well, but I'll stick to the Foodsaver, since the bags are microwaveable and much thicker than a Ziploc bag (even the Ziploc "freezer bags")

Step 8 - Label the bags!

"Sharpie" marking pens work well on plastic and won't rub off.

Step 9 - Done!

Pop them into the freezer, on the quick freeze shelf, if you have one!

Later, when you are ready to serve the corn, it just takes about 3 or 4 minutes in the microwave (from frozen) or in the top of a double boiler.  It doesn't need to be "cooked", just heated up!

Home Canning Kits

Features:

This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce!. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars and lids (and the jars are reusable). To see more canners, of different styles, makes and prices, click here!
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Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

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