|Get your corn huskers to work!
Make sure they (or you) do their best to get all the hair off.
While the corn is being husked, start boiling water. Either in a large stockpot or your blancher. I find a large stock pot works well for me.
corn 3-5 cobs at a time, depending on the size of the corn and the size of your pot.
Plunge the cobs in boiling water for 5-6 minutes depending on the size of the cob. Larger cobs will be blanched for a longer time.
Start counting your time as soon as the cobs enter the water. Do not wait for the water to come to a boil again.
|Remove cobs with tongs. Place immediately into a sink or pot of ice water to cool and stop the cooking process.
Allow the corn to sit in the water for at least 2 minutes. Keep this water cold. Add ice if necessary.
|Remove the cobs from the cold water and allow to drain. Cut the kernels from the cob.
Set the cob on end and run your knife down the sides cutting off the kernels.
Try not to cut into the cob. I aim for getting off about 3/4 of the kernel.
The kernels will stick together in little strips and look like this.
I use a large cookie sheet to catch the kernels; a large flat dish like a cake pan would also work.
|Place the corn into freezer containers. I prefer freezer bags. Remove as much air as possible, seal label and freeze.
Place bags in the freezer in single layers. This allows the corn to freeze quickly. When the corn is completely frozen you may stack the bags for convenience.
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.