Well kids, it’s that time of year again when we have to start thinking ahead for winter. If you live in most parts of the country (some worse than others) winter doesn’t allow for a whole lot of local produce options. The smart ones found out long ago that by planning ahead now and freezing and canning the bounty of the summer season, it affords for a tasty winter. This is something new to my repertoire of skills, and I hope to perfect it over time. I have started with freezing, and will eventually move onto canning. So here is what I did today: freezing corn. It’s a simple blanching method, and the process takes less than 2 hours. There are 2 ways of doing this: One is to cut the corn off the cob before blanching and the other is to cut the corn off the cob after blanching. I chose to do it first.
- Sharp Knife
- Stock Pot with Colander/Strainer
- Large Prep Bowl (preferable stainless or glass)
- Freezer Ziplock Bags of your choice in size
- Fresh Sweet Corn still in husks bought from local Farm (I used 20 ears to start; however, you could do more)
- Begin by husking the ears of corn and making sure to remove as much of the silk as possible. Cut off any bad parts, or areas eaten by worms and place the cob into a bowl.
- Next, carefully cut off the kernels of corn with a sharp knife. I placed the flat end of the cob onto a cutting board and balanced it with my left hand and then cut down as close to the cob as possible to allow for full kernels. I repeated this about 4 times on each cob until all the kernels were in a pile on the cutting board. Then I transported the kernels to a large bowl.
- Start boiling a large stock pot of water (with the fitted colander inside) on the stove while you are cutting the kernels off. Once you have successfully finished all the ears, dump the kernels into the colander in the boiling water stock pot. Boil the kernels for 7-9 minutes.
- While the corn is boiling, fill a large glass or stainless prep bowl with cold water and ice cubes. When the time of boiling is up, drain the corn with the colander and pour corn into ice bath. This stops the cooking process. I used my hand to stir the corn in the cold water and added a little more ice.
- With a slotted spoon – allowing the water to drain, transfer the corn one spoonful at a time into your designated freezer bags. Continue this process until the bag is halfway full. Squeeze out all the air and label the date with a sharpie. I got about 4 gallon size bags filled halfway out of the 20 ears I started with.
- Place in the freezer and viola you are done.
Fresh Corn from the Farmers Market
I got several little surprises in my corn (just cut off the eaten/rotten parts)
Husking the corn
Removing the silk
My box ready for the compost
I got about 20 ears after cutting several down from worms
The kernels cut off the cob
Into the boiling water placed in the colander
Large ice bath ready to go
The cooked corn cooling off in the bath while I stir it
Using a slotted spoon to drain the liquid
Placing the corn into the freezer bags
4 bags ready for the freezer
My happy local corn that will greet me this winter – next to my spring strawberries