corn on the cob ?

[Collector]

Our corn is pretty much ready all at the same time, so we were thinking of freezing most of it. The question is does it need to be blanched before vac sealing or not. I am not sure and do not want to ruin all our corn, Thanks!

 

[NwMtGardener]

I'd say yes, at least that's how my family does it. the old method was this: boil corn on the cob, chill, cut corn off cob, chill more then bag and freeze. My mom's new method is quicker, and involves the microwave: cut raw corn off the cob, put into microwave i think for a couple minutes a batch, chill, then bag and freeze. I haven't done it myself for a lot of years, but I still remember spending a lot of time every fall at this project!

By the way, if you haven't cut corn off the cob before, there are several different styles of frozen corn you can create. A really nice sharp paring knife makes "whole corn" with nice big kernels, and after you cut all the kernels off the cob, scrape the sharp side of the blade perpendicularly down the corn cob to get the rest of the corn and juice off the cob. There are um, I can't think what they're called...a utensil with angled blades that you drag the corn cob across, and cut the corn off with it...anyway, they usually have one side that makes creamed corn...cuts the kernels into small bits, and one side that makes wholer kernel corn...but it still won't be as whole as your sharp paring knife technique.

 

[Smiles Jr.]

. . . There are um, I can't think what they're called...a utensil with angled blades that you drag the corn cob across, and cut the corn off with it...anyway, they usually have one side that makes creamed corn...cuts the kernels into small bits, and one side that makes wholer kernel corn...but it still won't be as whole as your sharp paring knife technique.

While the corn strippers are handy, I agree, a good very sharp knife is always better. Corn strippers are OK for cutting "creamed" corn only if they are very sharp but the commercial ones are difficult to impossible to sharpen. My father and grandfather always made their own strippers I still have a couple of them around here somewhere. The blades are easily removable for sharpening. But a good, very sharp knife is always best for me.

This is the type we made at home. They work simi-OK only if they are razor sharp (which is impossible) - don't waste your money.

 

[lesa]

You must blanch the corn. There are directions for freezing in the Ball Book. It comes out absolutely wonderful! It is a big mess when you do it- but in February it is heaven!

 

[Ridgerunner]

I use a serrated steak knife to cut it off the ear. I put it in a 6" x 8" metal baking pan to catch the corn.

I got one of those strippers (not the kind Smiles showed but one I bought at the store) and did not like it at all. I have a lot more control with that steak knife, plus I always wind up bleeding when I use my stripper. The sight of blood does not really bother me that much, especially when it is my own, but I do try to avoid it if I can.

 

[Collector]

We were thinking of freezing it on the cob, so the same rules apply Im sure. We prefer it on the cob, so we are hoping to freeze it on the cob.

 

[Carol Dee]

We were thinking of freezing it on the cob, so the same rules apply Im sure. We prefer it on the cob, so we are hoping to freeze it on the cob.

I would recommend you blanch them and chill before packing. But beware, the cob is going to take up a LOT of freezer space.

 

[897tgigvib]

Don't forget to make sure it is dry before freezing it. The idea is to make it look like store bought frozen corn. I'm only guessing, but I think they use fans.

 

[catjac1975]

I have found leaving it on the cob leaves an unpleasant cobby flavor. And of course it takes up so much room. I do not dry my corn-I would not want a fan running on it. I just freeze the cut off cooked kernels in meal sized portions. You could spread it on a cookie sheet to freeze then break it up and put in a large bag as it will; be loose.

 

[cityfarmer]

I blanch mine, leave on the cob, vac seal it, and we love it.