With all the gardens here, I get lots of summer corn. What is the best way to freeze it, with the husk on or off? Must I blanch it first or just husk, seal, and store? Thanks for all replies!
By Edith Crump
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When I freeze corn, I blanch it first, cool it and cut it off the cob and put in zip lock freezer bags. I have eaten some that has been in the freezer for 4 years and it was just as good as when it was first frozen. I believe in blanching.
I have frozen corn for over 30 years and this I have found:
1. If you are going to leave it on the cob then you blanch it for 7 minutes Ice water it for 14 minutes and dry with a towel, wrap each ear in tin foil and bag. This keeps it fresh for a year at least.
When I freeze corn, I just trim the bottom off close to the bottom of the ear, leave the husk and silk in tact. Wrap each ear in plastic wrap, and store in a wire basket in the freezer. When you are ready to use them, just remove the amount you need, unwrap them, run a little cold water over them, shake off the excess and pop them into the microwave, a couple at a time for about 5 minutes, then remove the husks and the silks.
There are many different ways that others swear by. What I do, cause I am elderly and disabled and live alone, is 'clean' the ear-take of the husk, put the ears in gallon size freezer bags, and simply freeze as it.
When we had a garden, I froze corn on the cob and off the cob. I preferred it off the cob as sometimes one could taste the cob if frozen on the cob, and it took up much more room in the freezer. When I froze it on the cob I always shucked it, cleaned off the silks, blanched it, cooled it and put them in zip lock bags.
When I froze it off the cob, I shucked it, cleaned off the silks, blanched it, and as soon as it was cool enough to handle, cut it off the cob. I filled a zip lock bag half full, flattened it out and put into freezer. By flattening out the bags, they freeze faster, take up less room, and defrost quicker.
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