|I would like to know how to freeze green beans and fresh corn.|
|What is the best method for freezing corn on-the-cob?|
Husk, remove silks, and trim ends of corn. Use a large kettle for blanching. Blanch small ears (1 1/4-inch diameter) 7 minutes; medium ears (1 1/4- to 1 1/2-inch), 9 minutes; large ears (over 1 1/2-inch diameter), 11 minutes. Chill in ice water until cool. Corn that is not thoroughly cooled may become mushy. Cooling corn-on-the-cob will take longer than the blanching time. Pack tightly in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers.
To blanch vegetables in boiling water, start counting blanching time as soon as the vegetable is placed in boiling water. Blanch no more than 1 pound of vegetables per gallon of boiling water at a time. Immerse wire basket or mesh bag with vegetables in boiling water. Cover and blanch for required time. Cool immediately in ice water. Drain thoroughly. l
|By Anne H.|
|Freezing fresh corn.|
My father-in-law taught me a quick, easy way to freeze corn with wonderful results. Partly pull husk down just enough to cut the ends off and pull husk back up on ear. Fold the husk back over the end of the ear of corn and put a rubber band around it to hold the husk down on the ear. Place corn in the freezer in paper sacks, husk and all until you are ready to eat. You can run hot water over them to peel husk and de-silk them or you can take them and put them in the microwave. Three minutes on high setting per ear of corn and the silks slide right out. This is a wonderful method for people who only want to cook one at a time.
|An easy way to take the corn kernels off of the cob is to take a bundt or spring form pan and stand the cob upright in the hole. Then use your electric knife down all sides of the cob and the kernels fall right into the pan. This is great for when I am doing several dozen ears at a time. I just dip my 1 cup measuring cup into the pan and scoop it into my freezing container. I blanche my corn by putting the ears into a rolling boil for a few minutes. Then I remove them to a ice water bath for quick cooling.|
|I enjoy my homemade creamed corn much better than the creamed corn available in the stores. Plus you know what is in it. I take raw corn cobs, cut off the kernels (not too deep) and then scrape down the cob to get all the rest of the corn off the cob. Get your roaster out and turn on the oven to 350F. Mix 8 cups raw corn, 3/4 cup water, 1/4 cup sugar, 1/2 cup butter (if you use margarine the corn doesn't stay "good" as long in the freezer, it's flavor diminishes over time, I know, I've tried both ways), and 1/2 tsp salt. Bake in the oven for one hour. Give it a stir once inbetween. Cool and freeze in small amounts just right for your family. Wonderful and easy way of doing corn!|
|I just finished freezing my corn using the 20 cup method listed previously. It worked wonderfully and to my surprise did not scorch. I used 2 cups half and half and a lb of butter then seasoned with salt. To cool i placed in smaller containers emersed in ice which helped cool the corn quicker. I then placed in a half gallon pictcher by cupfuls and then poured in the freezer bags which created less mess. Thanks for your help on this as this was my first attempt.|
|I do mine like Anne posted. The blanching kills bacteria and such, even in low temps bacteria can still live and multiply. Most home freezers do not get cold enough to properly kill bacteria and germs. So blanching is a must. And this is also called 'setting' your fruit or vegetable. It helps to save the nutrients and flavor.|
But if you want cream style corn, follow the rules for blanching the corn, let cool in cold ice water, then get you a creamer just for this. You can get them at any hardware/feed store that sells canning supplies ,and they are aroung $3-5. Run the cob over this til you get all the kernels off and the juices. And as soon as you get thru it can go straight into the freezer , since the corn has already been cooked. This is alot easier and less time consuming then the older methods. I have been farming and canning for many many years and this is the way to go!
But a big hint is the type of corn you are putting up too will make all the difference in the world as taste is concerned.
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