Posted: 8/30/2009 2:58:54 AM EDT
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My wife and I have been freezing a lot of corn this past week.
We have been boiling it for about 15 minutes and then letting it cool off before cutting it from the cob and vacuum packing. Anyone else do this? How about just freezing it uncooked on the ear? What's you r method?? |
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We usually do 8-10 dozen ears.
We shuck, then blanch ears for 1-2 minutes, then remove and plunge into cold water. Once they cool, we remove kernals and bag and freeze. We thaw, dump in skillet with butter, salt, and pepper, and let it go at low heat for a while.Usually a bit past where excess moisture cooks off. Tastes FRESH! Actually thawing my LAST '08 bag right now, and some ribs from one of my hogs. ETA: we've also tried whole ears same way, and no one cared for it |
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Quoted:
my Mother didnt blanch hers/ said she froze some by accident years ago that didnt get blanched, just shucked and bagged,,she blamed Dad.. but she said she couldnt tell the difference once cooked.. still does it, shuck,freeze, boil as needed Chef my wife does it this way. but we've also done it about every other way mentioned in this thread. |
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vatopa, I would think 15 minutes is way too long.
The method I use is blanch for 7 minutes then dunk the ears in ice water. This stops the cooking process. When cool dry on toweling then vacuum pack. Either drop into boiling water for a few minutes or nuke for the same time. Hard to tell from fresh. I know freezing on the cob takes up more room but there's something about eating great tasting corn on the cob in the middle of winter. |
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Quoted:
vatopa, I would think 15 minutes is way too long. The method I use is blanch for 7 minutes then dunk the ears in ice water. This stops the cooking process. When cool dry on toweling then vacuum pack. Either drop into boiling water for a few minutes or nuke for the same time. Hard to tell from fresh. I know freezing on the cob takes up more room but there's something about eating great tasting corn on the cob in the middle of winter. Yes, 15 is WAY too long IMHO. We usually do 5-6 minutes. |
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This year is the 3rd year my wife and I have put up corn.
We shuck it, place it in vacum bags, and freeze. We can tell no difference between the taste of our corn, and the corn that is blanched, cut, and bagged. We simply put the ear in the microwave, and hit it. |
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Is this more economical than buying store-bought canned corn? If you grow the corn yourself it probably is. And the taste isn't even comparable. And in SHTF, those delicious home comfort foods may just be the ticket to keep everybody from going crazy; and in normal situations you won't have t choke down the nasty corn from the store at dinner time. Just my opinion |
Do you cut the kernels off with a knife or with one of these corn sheller thingies?
I just got one but haven't used it yet. There's also these corn cutters. I'll have about 50 ears that'll be ripe pretty soon and I'm not really looking forward to cutting off the kernels with a knife. |
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Mom and dad always simply took it right from the field to the freezer - no shucking or husking.
I did some reading and it appears that the cold arrests the conversion of the sugars into starch and therefore preserves the sweet flavor of the corn. Mom would just pull it out, take the husks off and cook it in the pressure cooker. My wife leaves the husks on, soaks them a few minutes and heats them in the microwave for a few minutes. |
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Quoted:
Do you cut the kernels off with a knife or with one of these corn sheller thingies? http://image.lehmans.com/lehmans/Images/products/main/8319.jpg I just got one but haven't used it yet. There's also these corn cutters. I'll have about 50 ears that'll be ripe pretty soon and I'm not really looking forward to cutting off the kernels with a knife. Never tried those, but they're probably a gimmick. Really, its not hard at all to cut it off with a knife. The knife will just follow right along to cob. 5 or 6 slices on an ear and its clean. In all honesty, it'll probably take you longer with those things than with a good sharp knife and the proper technique. BTW, the first one looks like it would be for shelling dry corn, not sweet corn. I don't see how it could cut the corn off the cob without totally demolishing the kernels (then you'd have creamed corn). |
I've tried the board cutters, they are great for loosing finger tips and finger nails. I haven't had any luck with them. I tried the plastic and wooden ones. i have had great luck with these:
Just stand the cob up and slide it down. Much faster than I am with a knife and faster than my mom with a knife *she's got much more practice than i do*. Was 4$ at Ace. Get 2, the ones from there aren't sturdy. |