Yes, it's that time. Once the sweet corn is ready around here, I make my plans to fill up my deep freeze. I love to have that Iowa sweet corn taste all year long. So much better than store bought frozen corn!
Typically I process about 12-14 dozen ears of corn. After prepping, blanching and cutting it off the cobs, I end up packaging 1.5 to 2 cups per quart freezer bag. That has lasted us pretty well for the year. Maybe this year I will remember to tally up how many bags I actually put into the deep freeze.
Here is my process.
1. Buy fresh corn ... I go to a local stand, where they pick in the morning and bring it to their stand daily. 😊 I buy about 4 dozen at a time or whatever I think I can process that day. Then I go back often until I have my supply in the deep freeze.
2. Shuck your corn. In your largest stock pot or kettle, fill 2/3 full of water and bring to a full rolling boil. While waiting for water to boil, half fill your coolers with cold water and ice. Boil corn for 3 minutes, then remove to ice bath. Chill corn for at least 10 minutes.
3. Cut corn off cob with an electric knife if you have one and are doing a lot of corn. Corn is sweet so this gets sticky and messy so I typically work outside or in my garage where I can hose things down when I am done. Put your cutting board in a tray of some sort to help contain the juice.
4. Label quart freezer bags - I label mine "Corn, 2 cups 2024"
5. Measure corn into bags and freeze flat, so they stack up better in the deep freeze.
Hope you get a chance to enjoy some sweet corn this summer. It's a much anticipated summer favorite around here.
~Connie
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