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.

--
God Bless America

Josh The Bad Bear

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.
>
Never frozen it on the cob but when we have it in season I always buy
extra. Whatever we don't eat, I cut off of the cob and vacuum seal it
in portions big enough for us and then into the freezer. We have
great corn all off season. Just toss the bag into a pot of boiling
water to heat it up and bingo, great corn.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

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.

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.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

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.

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.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

"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.

You'll probably get more information if you post your question to
rec.food.preserving. They're a pretty helpful bunch over there. Having
said that I'll offer my thoughts here.
Freezing corn on the cob is, IMO, a large waste of time and freezer
space, not to mention the ruination of the marvelous flavour of fresh
sweet corn.
In order to stop the enzyme action which degrades the corn in storage,
you must get the heat high enough right to the center of the cob. By
the time you have blanched whole cobs of corn for the recommended
amount of time for freezing, you have cooked the bejaysus out of it.
Each year, we freeze the kernels from many dozens of dozens of ears of
sweet corn. Some of our grandkids, the ones that live close enough to
benefit, won't eat corn other than grandpa's and grandma's.
I have a large stock pot and a high powered outdoor propane burner. I
bring the pot of water to the boil and, depending on their size, add 3
or 4 dozen ears. The moment the water starts to boil again, I remove
the corn and plunge it into a huge tub of water and ice. The stock pot
is then ready for the next 3 or 4 dozen ears. From the ice water it
goes into the house where the better half takes over, she uses a Lee's
corn cutter to remove the kernels and when she has them all finished
we work together packaging it in serving sized bags and then freeze
them.
In the middle of winter, it tastes every bit as good as eating it
fresh off the cob.
BTW, have you ever eaten corn raw, right off the cob? I often do when
picking and it's delicious.

Ross.

"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.

You'll probably get more information if you post your question to
rec.food.preserving. They're a pretty helpful bunch over there. Having
said that I'll offer my thoughts here.
Freezing corn on the cob is, IMO, a large waste of time and freezer
space, not to mention the ruination of the marvelous flavour of fresh
sweet corn.
In order to stop the enzyme action which degrades the corn in storage,
you must get the heat high enough right to the center of the cob. By
the time you have blanched whole cobs of corn for the recommended
amount of time for freezing, you have cooked the bejaysus out of it.
Each year, we freeze the kernels from many dozens of dozens of ears of
sweet corn. Some of our grandkids, the ones that live close enough to
benefit, won't eat corn other than grandpa's and grandma's.
I have a large stock pot and a high powered outdoor propane burner. I
bring the pot of water to the boil and, depending on their size, add 3
or 4 dozen ears. The moment the water starts to boil again, I remove
the corn and plunge it into a huge tub of water and ice. The stock pot
is then ready for the next 3 or 4 dozen ears. From the ice water it
goes into the house where the better half takes over, she uses a Lee's
corn cutter to remove the kernels and when she has them all finished
we work together packaging it in serving sized bags and then freeze
them.
In the middle of winter, it tastes every bit as good as eating it
fresh off the cob.
BTW, have you ever eaten corn raw, right off the cob? I often do when
picking and it's delicious.

Ross.

>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.
>
>--
They can be frozen on the cob they are blanched frist for a few minutes. I
have done it many times. Works well.

Florence

>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.
>
>--
They can be frozen on the cob they are blanched frist for a few minutes. I
have done it many times. Works well.

Florence

On Thu, 29 Jul 2004 20:54:12 -0400, Steve Calvin
> wrote:

> Never frozen it on the cob but when we have it in season I always buy
> extra. Whatever we don't eat, I cut off of the cob and vacuum seal it
> in portions big enough for us and then into the freezer. We have
> great corn all off season. Just toss the bag into a pot of boiling
> water to heat it up and bingo, great corn.

That sounds right on the money for me! I don't bother to
buy corn at a stand to freeze because the quality of frozen
corn is so good in this day and age. You can get all yellow
corn, all white corn or mixed - you can even get "baby"
kernals... so there is nothing I want that can't be found in
the frozen food section.




Practice safe eating - always use condiments

On Thu, 29 Jul 2004 20:54:12 -0400, Steve Calvin
> wrote:

> Never frozen it on the cob but when we have it in season I always buy
> extra. Whatever we don't eat, I cut off of the cob and vacuum seal it
> in portions big enough for us and then into the freezer. We have
> great corn all off season. Just toss the bag into a pot of boiling
> water to heat it up and bingo, great corn.

That sounds right on the money for me! I don't bother to
buy corn at a stand to freeze because the quality of frozen
corn is so good in this day and age. You can get all yellow
corn, all white corn or mixed - you can even get "baby"
kernals... so there is nothing I want that can't be found in
the frozen food section.




Practice safe eating - always use condiments

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.

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.

sf wrote:
> On Thu, 29 Jul 2004 20:54:12 -0400, Steve Calvin
> > wrote:
>
>
>> Never frozen it on the cob but when we have it in season I always buy
>> extra. Whatever we don't eat, I cut off of the cob and vacuum seal it
>> in portions big enough for us and then into the freezer. We have
>> great corn all off season. Just toss the bag into a pot of boiling
>> water to heat it up and bingo, great corn.
>
>
> That sounds right on the money for me! I don't bother to
> buy corn at a stand to freeze because the quality of frozen
> corn is so good in this day and age. You can get all yellow
> corn, all white corn or mixed - you can even get "baby"
> kernals... so there is nothing I want that can't be found in
> the frozen food section.
>
>
>
>
> Practice safe eating - always use condiments

For the most part I agree that the quality of frozen veggies is very
good. But (you knew there was a "but" coming didn't ya?) In the case
of corn, our local corn is excellant and puts the stupidmarket stuff
to shame, even when it's frozen. I go out of my way to buy enough
local corn when in season to ensure a stock of corn in the freezer to
last until the next growing season.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

In article >,
wrote:

> "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.
>
>.BTW, have you ever eaten corn raw, right off the cob? I often do
> when picking and it's delicious.
> Ross.

I surely have, Ross! <g> I like a little raw asparagus, too -- reminds
me of fresh green peas. But the corn -- when I'm husking it, I'll often
break of about 2 inches from the pointy tip and nibble. I've taught the
BRG to enjoy it that way, too. She calls it "ho' corn" (like "hot
corn," without the t). We can go through "corn on the cob" word by word
and when I ask her to say it all together, she grins and says "ho' corn!"
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
wrote:

> "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.
>
>.BTW, have you ever eaten corn raw, right off the cob? I often do
> when picking and it's delicious.
> Ross.

I surely have, Ross! <g> I like a little raw asparagus, too -- reminds
me of fresh green peas. But the corn -- when I'm husking it, I'll often
break of about 2 inches from the pointy tip and nibble. I've taught the
BRG to enjoy it that way, too. She calls it "ho' corn" (like "hot
corn," without the t). We can go through "corn on the cob" word by word
and when I ask her to say it all together, she grins and says "ho' corn!"
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

Ross Reid wrote:

> "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.
>
>
> You'll probably get more information if you post your question to
> rec.food.preserving. They're a pretty helpful bunch over there. Having
> said that I'll offer my thoughts here.
> Freezing corn on the cob is, IMO, a large waste of time and freezer
> space, not to mention the ruination of the marvelous flavour of fresh
> sweet corn.

I both freeze and can corn. I will attest to freezing corn on the cob
as being a large waste of space. I have 18 c ft, 7 c ft chest freezers
and the freezer component of the side-by-side. I wouldn't consider
wasting more than a bags worth of corn on the cob. I generally freeze
one large bag of corn on the cob cut into 2-3 inch pieces though just
for a couple of the meals I make. This amount consists of about 6 ears
of corn. IMO, frozen corn on the cob simply for eating off the cob and
not as part of another dish is rather inferior. The corn is hot but the
cob is cold It is just nasty. As far as freezing goes, my main
method is whole kernel corn. Freezing is my preferred method. I also
can a few jars (12) of whole kernel and this year I tried cream style
corn. I won't do the cream style again. I had too many problems with
prep and jars sealing but the product itself tastes great. I still have
to make corn relish.

> In order to stop the enzyme action which degrades the corn in storage,
> you must get the heat high enough right to the center of the cob. By
> the time you have blanched whole cobs of corn for the recommended
> amount of time for freezing, you have cooked the bejaysus out of it.
> Each year, we freeze the kernels from many dozens of dozens of ears of
> sweet corn. Some of our grandkids, the ones that live close enough to
> benefit, won't eat corn other than grandpa's and grandma's.
> I have a large stock pot and a high powered outdoor propane burner. I
> bring the pot of water to the boil and, depending on their size, add 3
> or 4 dozen ears. The moment the water starts to boil again, I remove
> the corn and plunge it into a huge tub of water and ice. The stock pot
> is then ready for the next 3 or 4 dozen ears. From the ice water it
> goes into the house where the better half takes over, she uses a Lee's
> corn cutter to remove the kernels and when she has them all finished
> we work together packaging it in serving sized bags and then freeze
> them.
> In the middle of winter, it tastes every bit as good as eating it
> fresh off the cob.
> BTW, have you ever eaten corn raw, right off the cob? I often do when
> picking and it's delicious.
>
> Ross.
>

Ross Reid wrote:

> "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.
>
>
> You'll probably get more information if you post your question to
> rec.food.preserving. They're a pretty helpful bunch over there. Having
> said that I'll offer my thoughts here.
> Freezing corn on the cob is, IMO, a large waste of time and freezer
> space, not to mention the ruination of the marvelous flavour of fresh
> sweet corn.

I both freeze and can corn. I will attest to freezing corn on the cob
as being a large waste of space. I have 18 c ft, 7 c ft chest freezers
and the freezer component of the side-by-side. I wouldn't consider
wasting more than a bags worth of corn on the cob. I generally freeze
one large bag of corn on the cob cut into 2-3 inch pieces though just
for a couple of the meals I make. This amount consists of about 6 ears
of corn. IMO, frozen corn on the cob simply for eating off the cob and
not as part of another dish is rather inferior. The corn is hot but the
cob is cold It is just nasty. As far as freezing goes, my main
method is whole kernel corn. Freezing is my preferred method. I also
can a few jars (12) of whole kernel and this year I tried cream style
corn. I won't do the cream style again. I had too many problems with
prep and jars sealing but the product itself tastes great. I still have
to make corn relish.

> In order to stop the enzyme action which degrades the corn in storage,
> you must get the heat high enough right to the center of the cob. By
> the time you have blanched whole cobs of corn for the recommended
> amount of time for freezing, you have cooked the bejaysus out of it.
> Each year, we freeze the kernels from many dozens of dozens of ears of
> sweet corn. Some of our grandkids, the ones that live close enough to
> benefit, won't eat corn other than grandpa's and grandma's.
> I have a large stock pot and a high powered outdoor propane burner. I
> bring the pot of water to the boil and, depending on their size, add 3
> or 4 dozen ears. The moment the water starts to boil again, I remove
> the corn and plunge it into a huge tub of water and ice. The stock pot
> is then ready for the next 3 or 4 dozen ears. From the ice water it
> goes into the house where the better half takes over, she uses a Lee's
> corn cutter to remove the kernels and when she has them all finished
> we work together packaging it in serving sized bags and then freeze
> them.
> In the middle of winter, it tastes every bit as good as eating it
> fresh off the cob.
> BTW, have you ever eaten corn raw, right off the cob? I often do when
> picking and it's delicious.
>
> Ross.
>

Melba's Jammin' wrote:

> In article >,
> wrote:
>
>
>>"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.
>>
>>.BTW, have you ever eaten corn raw, right off the cob? I often do
>>when picking and it's delicious.
>>Ross.
>
>
> I surely have, Ross! <g> I like a little raw asparagus, too -- reminds
> me of fresh green peas. But the corn -- when I'm husking it, I'll often
> break of about 2 inches from the pointy tip and nibble. I've taught the
> BRG to enjoy it that way, too. She calls it "ho' corn" (like "hot
> corn," without the t). We can go through "corn on the cob" word by word
> and when I ask her to say it all together, she grins and says "ho' corn!"

Ah, fresh green peas tossed into a garden salad! Life doesn't get much
better than that!

Melba's Jammin' wrote:

> In article >,
> wrote:
>
>
>>"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.
>>
>>.BTW, have you ever eaten corn raw, right off the cob? I often do
>>when picking and it's delicious.
>>Ross.
>
>
> I surely have, Ross! <g> I like a little raw asparagus, too -- reminds
> me of fresh green peas. But the corn -- when I'm husking it, I'll often
> break of about 2 inches from the pointy tip and nibble. I've taught the
> BRG to enjoy it that way, too. She calls it "ho' corn" (like "hot
> corn," without the t). We can go through "corn on the cob" word by word
> and when I ask her to say it all together, she grins and says "ho' corn!"

Ah, fresh green peas tossed into a garden salad! Life doesn't get much
better than that!