What is the process for freezing corn on the cob? Do I husk it and remove
all the silk then freeze in bags or do I have cook it by steaming or in
water. Somebody please help. I have a lot of corn to freeze.

In article <yWwXc.26630$rT1.19364@trndny02>, "Retta"
> wrote:

> What is the process for freezing corn on the cob? Do I husk it and remove
> all the silk then freeze in bags or do I have cook it by steaming or in
> water. Somebody please help. I have a lot of corn to freeze.
>
>

http://www.uga.edu/nchfp/how/freeze/corn.html
--
-Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab.

In article <yWwXc.26630$rT1.19364@trndny02>, "Retta"
> wrote:

> What is the process for freezing corn on the cob? Do I husk it and remove
> all the silk then freeze in bags or do I have cook it by steaming or in
> water. Somebody please help. I have a lot of corn to freeze.
>
>

http://www.uga.edu/nchfp/how/freeze/corn.html
--
-Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab.

In article <yWwXc.26630$rT1.19364@trndny02>,
"Retta" > wrote:

> What is the process for freezing corn on the cob? Do I husk it and remove
> all the silk then freeze in bags or do I have cook it by steaming or in
> water. Somebody please help. I have a lot of corn to freeze.

From Putting Food By:
1) hush, remove silk, wash, sort for size (see 2)
2) blanch in boiling water
small ears (less than or equal to 1.25 inches in diameter), 7 minutes
medium ears (up to 1.5 inches D), 9 minutes
large ears (over 1.5 inches D), 11 minutes
3) drain on towel, refrigerate immediately on dry towel, single layer.
4) seal in containers or moisture resistant material and freeze

thaw before cooking.


They also note contradictory advice from someone who packs away a lot of
corn for personal use: pick tender, sweet, young ears and husk/de-silk,
wash, and dry. Freeze (individually) WITHOUT BLANCHING.
Place FROZEN ears in tap water in large pot, put on high heat to boil,
then start timer AFTER BOILING as you would for fresh corn.
No blanching, no thawing.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

In article <yWwXc.26630$rT1.19364@trndny02>,
"Retta" > wrote:

> What is the process for freezing corn on the cob? Do I husk it and remove
> all the silk then freeze in bags or do I have cook it by steaming or in
> water. Somebody please help. I have a lot of corn to freeze.

From Putting Food By:
1) hush, remove silk, wash, sort for size (see 2)
2) blanch in boiling water
small ears (less than or equal to 1.25 inches in diameter), 7 minutes
medium ears (up to 1.5 inches D), 9 minutes
large ears (over 1.5 inches D), 11 minutes
3) drain on towel, refrigerate immediately on dry towel, single layer.
4) seal in containers or moisture resistant material and freeze

thaw before cooking.


They also note contradictory advice from someone who packs away a lot of
corn for personal use: pick tender, sweet, young ears and husk/de-silk,
wash, and dry. Freeze (individually) WITHOUT BLANCHING.
Place FROZEN ears in tap water in large pot, put on high heat to boil,
then start timer AFTER BOILING as you would for fresh corn.
No blanching, no thawing.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Wow! This blanching time is longer than I cook corn for.

The purpose of freezing instead of canning vegetables is so they taste and
have texture more like fresh.

I usually blanch (any vegetable) for no longer than 3 min. then chill in ice
water. Spread on paper lined cookie sheet (1 layer thick) and when frozen
seal into bags.

I've never been impressed with frozen corn on the cob, so I cut it off and
freeze the kernels. I often add a handful of frozen corn to a can of creamed
corn to eliminate some of the watery texture.

My husband thinks nothing of eating 2 ears of [fresh] corn, but in the
winter he will rarely eat over a couple of spoonfuls. I've shown him how
much corn comes off an ear, but even after watching me cut it off, he
doesn't believe he'd ever eat that much corn. ;>

Deb
--
In Oregon, the pacific northWET.


"Scott" > wrote in message
...
> In article <yWwXc.26630$rT1.19364@trndny02>,
> "Retta" > wrote:
>
> > What is the process for freezing corn on the cob? Do I husk it and
remove
> > all the silk then freeze in bags or do I have cook it by steaming or in
> > water. Somebody please help. I have a lot of corn to freeze.
>
> From Putting Food By:
> 1) hush, remove silk, wash, sort for size (see 2)
> 2) blanch in boiling water
> small ears (less than or equal to 1.25 inches in diameter), 7 minutes
> medium ears (up to 1.5 inches D), 9 minutes
> large ears (over 1.5 inches D), 11 minutes
> 3) drain on towel, refrigerate immediately on dry towel, single layer.
> 4) seal in containers or moisture resistant material and freeze
>
> thaw before cooking.
>
>
> They also note contradictory advice from someone who packs away a lot of
> corn for personal use: pick tender, sweet, young ears and husk/de-silk,
> wash, and dry. Freeze (individually) WITHOUT BLANCHING.
> Place FROZEN ears in tap water in large pot, put on high heat to boil,
> then start timer AFTER BOILING as you would for fresh corn.
> No blanching, no thawing.
>
> --
> to respond, change "spamless.invalid" with "optonline.net"
> please mail OT responses only

Wow! This blanching time is longer than I cook corn for.

The purpose of freezing instead of canning vegetables is so they taste and
have texture more like fresh.

I usually blanch (any vegetable) for no longer than 3 min. then chill in ice
water. Spread on paper lined cookie sheet (1 layer thick) and when frozen
seal into bags.

I've never been impressed with frozen corn on the cob, so I cut it off and
freeze the kernels. I often add a handful of frozen corn to a can of creamed
corn to eliminate some of the watery texture.

My husband thinks nothing of eating 2 ears of [fresh] corn, but in the
winter he will rarely eat over a couple of spoonfuls. I've shown him how
much corn comes off an ear, but even after watching me cut it off, he
doesn't believe he'd ever eat that much corn. ;>

Deb
--
In Oregon, the pacific northWET.


"Scott" > wrote in message
...
> In article <yWwXc.26630$rT1.19364@trndny02>,
> "Retta" > wrote:
>
> > What is the process for freezing corn on the cob? Do I husk it and
remove
> > all the silk then freeze in bags or do I have cook it by steaming or in
> > water. Somebody please help. I have a lot of corn to freeze.
>
> From Putting Food By:
> 1) hush, remove silk, wash, sort for size (see 2)
> 2) blanch in boiling water
> small ears (less than or equal to 1.25 inches in diameter), 7 minutes
> medium ears (up to 1.5 inches D), 9 minutes
> large ears (over 1.5 inches D), 11 minutes
> 3) drain on towel, refrigerate immediately on dry towel, single layer.
> 4) seal in containers or moisture resistant material and freeze
>
> thaw before cooking.
>
>
> They also note contradictory advice from someone who packs away a lot of
> corn for personal use: pick tender, sweet, young ears and husk/de-silk,
> wash, and dry. Freeze (individually) WITHOUT BLANCHING.
> Place FROZEN ears in tap water in large pot, put on high heat to boil,
> then start timer AFTER BOILING as you would for fresh corn.
> No blanching, no thawing.
>
> --
> to respond, change "spamless.invalid" with "optonline.net"
> please mail OT responses only

"Retta" > wrote in message
news:yWwXc.26630$rT1.19364@trndny02...
> What is the process for freezing corn on the cob? Do I husk it and remove
> all the silk then freeze in bags or do I have cook it by steaming or in
> water. Somebody please help. I have a lot of corn to freeze.
>
>
I don't think "on the cob" keeps well. And it just doesn't have a texture
close enough to fresh. So I through in the towel and take the corn off the
cob. Not as pretty as Green Giant, but it sure is better. I use this gizmo
after blanching:
http://www.peasandcornco.com/corn_creamer.asp#shucker

"Retta" > wrote in message
news:yWwXc.26630$rT1.19364@trndny02...
> What is the process for freezing corn on the cob? Do I husk it and remove
> all the silk then freeze in bags or do I have cook it by steaming or in
> water. Somebody please help. I have a lot of corn to freeze.
>
>
I don't think "on the cob" keeps well. And it just doesn't have a texture
close enough to fresh. So I through in the towel and take the corn off the
cob. Not as pretty as Green Giant, but it sure is better. I use this gizmo
after blanching:
http://www.peasandcornco.com/corn_creamer.asp#shucker

"Ken Anderson" > wrote in message
...
> "Retta" > wrote in message
> news:yWwXc.26630$rT1.19364@trndny02...
> > What is the process for freezing corn on the cob? Do I husk it and remove
> > all the silk then freeze in bags or do I have cook it by steaming or in
> > water. Somebody please help. I have a lot of corn to freeze.
> >
> >
> I don't think "on the cob" keeps well. And it just doesn't have a texture
> close enough to fresh. So I through in the towel and take the corn off the
> cob. Not as pretty as Green Giant, but it sure is better. I use this gizmo
> after blanching:
> http://www.peasandcornco.com/corn_creamer.asp#shucker
>
>
"Through" ? ? ?
Don't ya hate reading your own post and seeing such a dumb blunder? : )

"Ken Anderson" > wrote in message
...
> "Retta" > wrote in message
> news:yWwXc.26630$rT1.19364@trndny02...
> > What is the process for freezing corn on the cob? Do I husk it and remove
> > all the silk then freeze in bags or do I have cook it by steaming or in
> > water. Somebody please help. I have a lot of corn to freeze.
> >
> >
> I don't think "on the cob" keeps well. And it just doesn't have a texture
> close enough to fresh. So I through in the towel and take the corn off the
> cob. Not as pretty as Green Giant, but it sure is better. I use this gizmo
> after blanching:
> http://www.peasandcornco.com/corn_creamer.asp#shucker
>
>
"Through" ? ? ?
Don't ya hate reading your own post and seeing such a dumb blunder? : )

"Ken Anderson" > wrote in message
...
> "Retta" > wrote in message
> news:yWwXc.26630$rT1.19364@trndny02...
> > What is the process for freezing corn on the cob? Do I husk it and remove
> > all the silk then freeze in bags or do I have cook it by steaming or in
> > water. Somebody please help. I have a lot of corn to freeze.
> >
> >
> I don't think "on the cob" keeps well. And it just doesn't have a texture
> close enough to fresh. So I through in the towel and take the corn off the
> cob. Not as pretty as Green Giant, but it sure is better. I use this gizmo
> after blanching:
> http://www.peasandcornco.com/corn_creamer.asp#shucker
>
>
"Through" ? ? ?
Don't ya hate reading your own post and seeing such a dumb blunder? : )

On Fri, 27 Aug 2004 15:06:51 -0400, "Ken Anderson"
> wrote:

>"Ken Anderson" > wrote in message

>> I don't think "on the cob" keeps well. And it just doesn't have a texture
>> close enough to fresh. So I through in the towel and take the corn off the
>> cob. Not as pretty as Green Giant, but it sure is better. I use this gizmo
>> after blanching:
>> http://www.peasandcornco.com/corn_creamer.asp#shucker
>>
>"Through" ? ? ?
>Don't ya hate reading your own post and seeing such a dumb blunder? : )
>
You got one of the defective keyboards, two?

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom