Blanching How To
Just wondered if you have a method of freezing fresh corn for out of season eating. We love corn and I have heard of somehow "blanching it to preserve in freezer for future eating?"
Thank you for your help.
To freeze corn, follow these instructions from the Ball Blue Book canning guide:
Corn on the Cob: blanch ears 1-1/2 inch in diameter 6 minutes; 2-inch diameter for 8 minutes; larger ears for 10 minutes. Cool. Drain. Wrap ear individually in moisture vapor proof film (plastic wrap); pack in freezer bag.
Whole Kernel: Blanch 5 or 6 minutes depending on the size of ears. Cool; drain. Cut corn from cob; pack in freezer jars or plastic freezer boxes.
To blanch, bring a pot of water to a boil. Once boiling, immerse the ears of corn. Place a glass plate over them or other heavy object to weight the ears down. This will prevent them from coming up out of the water. Cover the pot or stir while blanching. Cook for the specified time (time starts as soon as corn is in the water). As soon as time is up, remove ears from the water and place in a bowl or sink full of ice-water to stop the blanching process. Drain off water and cool and package for freezing.
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