More corn

[MontyJ]

I picked the last of the corn yesterday morning. I got 129 ears, I think.



After shucking, waiting to be silked:



On the left is my 22 quart water bath canner full of corn waiting to go into the blanching pot on the right. I blanch for two minutes, then into cold water:



Then on to the cutting table. For you city folks, these are my corn cutters. Since I was the only one cutting corn, I used the wooden cutter. Both are pretty fast, but I didn't have a nail board handy for the ring cutter. Using either one, it takes about 5 seconds to cut an entire cob:



I weighed the corn out in 14-16oz packages, which is just right for our family. That gave us 19 bags before I ran out of bags. I froze the last 18 ears whole:



I spent the rest of the day making pickles...

 

[NwMtGardener]

Woohoo, looks really yummy!!

 

[journey11]

Nice! This is the first year I froze any corn and the BBB said to blanch 6 minutes, but I thought that was too long! I usually boil my sweet corn only 3-4 minutes to eat, so I think I'll do mine for 2 minutes like you do from now on.

 

[MontyJ]

We have always blanched for 2 minutes, Journey. Our corn is always still fresh and great tasting even after 12 months when we are harvesting the following years corn. This is from the National Center for Home Food Preservation:

"Corn-on-the-cob Water blanch small ears (1 inches or less in diameter) 7 minutes, medium ears (1 to 1 inches in diameter) 9 minutes and large ears (over 1 inches in diameter) 11 minutes. Cool promptly and completely to prevent a "cobby" taste. Drain and package. Seal and freeze.

Whole Kernel Corn Water blanch 4 minutes. Cool promptly, drain and cut from cob. Cut kernels from cob about 2/3 the depth of the kernels. Package, leaving -inch headspace. Seal and freeze.

Cream Style Corn Water blanch 4 minutes. Cool promptly and drain. Cut kernel tips and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel. Package, leaving -inch headspace. Seal and freeze."

Our corn would be in the medium range...blanch for 9 minutes??? That's not blanched, that's way over cooked. I don't normally go against NCHFP or the BBB, but in this case I do.

 

[Carol Dee]

My MIL has always just cut the fresh corn from the cobs, put it all into a big kettle or roaster added a stick (or 2) of butter. Heated until warmed through, them put in freezer bags and tossed into the freezer. Easy Peasy and super yummy just popped into the microwave and reheated for winter meals or added to soups.

 

[journey11]

Our corn would be in the medium range...blanch for 9 minutes??? That's not blanched, that's way over cooked. I don't normally go against NCHFP or the BBB, but in this case I do.

I agree, totally. I sure hate over-cooked corn!

 

[bernie5711]

Is that corn cutter something that can purchased commercially? I just planted my first garden and I planted two kinds of corn....Jackpot & Silver Queen. I'll have LOTS of corn to deal with over the next few weeks and I wasn't looking forward to remocving the kernals with a kitchen knife. I want to freeze some on the cob but I want to can the majority of it, also something I'm trying for the first time this year. I noticed you are freezing yours. Is there an advantage to freezing over canning?

 

[dewdropsinwv]

bernie, we got ours at a local hardware store.

freezing is a lot better than canning in my opinion. We tried canning corn once... it tasted like store bought.

 

[MontyJ]

Dew is right. Home canned corn is barely any better than store bought cans of corn. Pressure canning just kills the fresh flavor. Use a cutter like the ones pictured and freeze it. You will be much happier in the end. Either corn cutter can be purchased at a hardware store. I prefer the wooden one, but can use either one quickly.