|
|
|
|
Freezing Fresh Corn
Melba's Jammin' > wrote in news:barbscxhaller-
:
> In article >, "Joshuall"
> > wrote:
>
>> My wife and I are headed out this Saturday to a local farm stand
>> reknown for it's excellent sweet corn. We'd like to buy extra and
>> freeze it. Any suggestions. If possible we'd like to freeze it on the
>> cob. Just don 't know if there's some do's and don't's. Any
>> help/suggestions greatly appreciated.
>
> Better posted at rec.food.preserving. Ball Blue Book says to blanch
> ears 1-1/2 inches in diameter for 6 minutes, 2-inch diameter ears for 8
> minutes, and larger ears for 10 minutes. Chill in ice water for twice
> as long as blanching time (have lots of ice prepared). Drain. Wrap
> ears individually in moisture/vapor proof film. Pack wrapped ears of
> corn into platic freezer bags or vacuum package. Seal, label, and
> freeze.
I'm not disputing the BBB, Barb, but my parents used to freeze fresh corn
every summer, both on the cob and cut off the cob. They only blanched
for 3 minutes (regardless of size), then into an ice bath followed by
packaging. There was no plastic film in those days. I believe they used
freezer paper, then foil. The corn always tasted good and never suffered
any spoilage. My dad always said if it was boiled too long, it tasted
"cobby". For cooking, they would thaw the corn in cold water, then cook
- no cold cob.
> Personally, I've never had any frozen corn on the cob that was worth
> eating. In cooking it to serve, the cob has still been cold at the end
> of the prescribed cooking time. I'd rather have well-prepared frozen
> corn off the cob. JMO.
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
|