Vacuum Seal and Freeze Fresh Vegetables

RE: Vacuum Seal and Freeze Fresh Vegetables Post by mcnerd (5) | (08/23/2007) Contact I freeze almost all of my corn on the cob and other vegetables. Most need to be blanched first in boiling water for a few minutes to stop the enzyme action. If you have a deep fryer, try deep frying half cobs. They are great. Similar to roasted cobs. RE: Vacuum Seal and Freeze Fresh Vegetables Post by susanmajp (481) | (08/10/2007) Profile | Contact I freeze corn, both on the cob and off regularly. I think it tastes just like fresh. The trick is to get fresh corn that is not immature nor too mature. If too immature, it will kind of mush like Maggie said. It too mature, it gets tough. Then you must blanch it to stop the enzyme action. I then soak it in ice water, wipe it dry, pack into bags, seal, and freeze immediately. RE: Vacuum Seal and Freeze Fresh Vegetables Post by maggie3956 (49) | (08/07/2007) Profile | Contact www.pickyourown.org. This is the best site for ANY canning or freezing. Personally, I don't freeze corn on the cob. Tried it once. Just doesn't work , for me, anyway. Turns out limp, mushy and not a really good corn taste. I know it can be done if your the "Jolly Green Giant"