Source: http://www.thriftyfun.com/tf81000697.tip.html

Should I Blanch Corn?

How important is it really, to blanch corn on the cob for a full six minutes, prior to freezing? Normally, when I cook corn on the cob for a meal, I only cook it for 2 minutes and let it stand for 10 minutes off the burner. The corn is crisp and tender at the end of the time.

I am afraid that blanching for six minutes will make the corn tough. Regular cooking for that long makes the corn tough indeed. So what about preparing for freezing those kernels. I want to shave off the kernels for whole kernel corn. Any advice? Thanks.

By Canner1 from Wallowa, OR

Source: http://www.thriftyfun.com/tf81000697.tip.html

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