Harvest time is in full swing in my neck of the woods. Even though my own vegetable garden failed we are not without a veggy supply and I wanted to share with you the 6 simple steps I use to freeze sweet corn. This is one of the easiest things to do and if you are wanting to get started preserving your own food, sweet corn is a good place to start. We are thankful to have friends with large gardens and they are always willing to share. Hubby brought home 4 dozen ears, and we certainly can’t eat that many before they go bad so we decided to freeze them. I wasn’t up for the task of pressure cooking them so freezing was the best choice, and I roped hubby into helping me. It is amazing how fast a project can go when you have two people working at it.
Sweet corn is something you want to process as soon as it is picked, the longer it sits unattended the more nutrients are lost and nobody wants corn that has no nutritional value. Here is how Hubby and work as a team. I shuck all the corn and get it into a large pot filled with water to start boiling. While I do this step Hubby runs to town and grabs 40 pounds of ice. We have the timing down perfectly, as soon a Hubby pulls in the drive I am plunging the corn into a sink full of cold water. We dump the ice on top of the corn and let it cool. This stops the cooking process and leaves the corn tasting so sweet and yummy. Next hubby cuts the corn off the cob and I package it into freezer safe bags. The whole process is fast, but it is a little disappointing that you don’t get much corn. All those empty cobs and only 6 quarts of corn.
I do have to say it is worth it, we got all the corn for free as well as the ice so I can hardly complain. It’s also a few minutes I get to spend with my Hubby alone. I am so thankful for his help and he even does it after he has already worked a full day at his job.
- Fresh picked sweet corn.
- Shuck fresh corn
- Fill a large pot 3/4 full with corn and cover with water. Bring to a boil and boil for 4 minutes.
- Remove corn from pot and put ears into a sink or large container filled with cold water.
- Cover corn with ice and let stand for 4 minutes.
- Remove ears from ice and cut off the cob.
- Put corn into freezer bags.
- 4 dozen ears will yield 6 quarts of corn.
If you missed the post on “HOW TO CAN TOMATOES IN THE OVEN” you can see it here.