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EmailHello! And welcome to our new blog! In this blog, we are going to explore many various opportunities to raise and preserve our own or locally grown food.
Food safety has become a hot button issue—spinach scares and ground turkey contamination are asking us to take a closer look at where our food is produced, by whom and, perhaps most importantly, how. The very best way to have control over the items we consume is either to grow them ourselves or get to know the farmer who does. Eventually, we will look at planting, weeding, watering, canning, drying, fermenting and root cellaring. Today we’ll begin to discover the process of freezing. Our product of choice: corn.
Wouldn’t it be divine if we could have truly sweet, summertime corn at our fingertips the year round? Well, we can! By spending a few short hours, we can preserve the ultimate sweet corn for use in soups, stews and stir fries (or as a scrumptious side) all year long.
Corn is different from most vegetables. It isn’t pollinated by the bees; rather, the wind does the job. Each individual tassel connects to a single kernel of corn so there has to be a whole lot of pollinating going on to create nice, big, full ears. That’s why small patches of corn don’t usually work out so well. We need a large stand for the wind to be able to blow enough juice to satisfy every tassel. The way my garden is set up is not ideal for corn so I buy it from my local, organic farmer. Corn also takes only six hours after it is picked to change from a sugar to a starch. So it’s important to get it into the freezer quickly once it’s taken from its stalk.
Here’s what I do:
I arrive at my local, organic farm when or slightly after it opens. I buy two and a half dozen ears and bring them home. Immediately, I put a large pot of water on the stove to boil. While waiting for this to happen, I shuck the corn placing the ears on a large tray. I also get out several trays of ice depositing the cubes in an insulated container. Quart freezer bags are labeled with the year and set aside. A large stainless steel bowl is pulled from the cupboard and placed on the table.
Once the water boils, I use tongs to deposit six ears into the water and begin the timer which is set at three minutes. I fill the large bowl half with water and throw in eight or nine ice cubes to make it colder. When the timer dings, I pull the ears from the hot water and toss them into the cold.
Once the corn has cooled, I use a sharp knife to cut the kernels from the cobs into a bowl. I then spoon them into a freezer bag (generally 3 or 4 ears to a quart), pat them flat (so they will stack easily) and seal the bag. Another trick—place a straw inside the bag, seal it mostly up, suck out the extra air and seal quickly. Put in freezer.
You can use ¼ of the bag, or ½ or the whole thing. Doing this twice a summer gives me about 16 quarts which is plenty for my use during the winter. Enjoy!
Celeste Longacre has been growing virtually all of her family’s vegetables for the entire year for over 30 years. She cans, she freezes, she dries, she ferments & she root cellars. She also has chickens.
Celeste has also enjoyed a longtime relationship with The Old Farmer’s Almanac as their astrologer! A personally autographed copy of her book, Love Signs, is available in the Almanac.com General Store. You can also find an ebook version on Amazon.com for $2.99.
Celeste is a great speaker for garden groups and civic groups. She is also offer a gardening “Apprentice with Celeste." Email her for details via AlmanacEditors@yankeepub.com
Comments
great blog
I'm really interested in homesteading. Have lots of corn and didn't even know about freezing. Thanks. Look forward to your updates.
love corn
I love corn everything--corn on the cob, polenta, you name it. I have a lot of corn from our local CSA and will have to try this because I can't eat it all at once (though I'll try!) Thanks for this post.
I will be following this
I will be following this blog! :-)
Great info
I am very much interested in locally grown foods and preservation technology, Thanks Celeste!
Congratulations on your new Section of OFA
Congratulations CELESTE on your new Blog part of OFA. Looks like we're off to a great start. Any Ideas on Canning the 'Corn-on the -cob'? My Greatgrandmother used to do it and keep it in the 'root-celler'. I've got the same problem she had no freezer space. Also you could maybe throw in an idea or two about 'Root cellers in the desert. [Think I'm kidding- i'm not I live in Arizona. Not impossible but I'm sure a lot of work] God bless you & keep up the good work.
Hi James, Just figured out
Hi James, Just figured out how to do this. My next blog is on canning tomatoes plus. With corn, you either need a pressure canner or have to process it for a really long time (4 hours?). Don't know about a root cellar in the desert. Ours depends upon the cold climate here.
Celeste
thank you!
I am not into corn but am looking forward to more options and discussion.
Corn
I was never aware that each corn silk belongs to a corn kernel. Cool!
Happy blogging!
AWESOME BLOG!
Thanks Celeste! I remember canning and freezing with my Gramie when I was young girl. We had a freezer full of everything we grew..and jars of pickles, chow chow, stewed tomamto's.....bit I also remember when we cooked the frozen corn on the cob...sometimes it would have a really weird taste...sort of fishy...could you comment on what the problem might have been??? Can corn on the cob ever taste really good freezing it? Thanks for this blog....I'll be looking here often!
Hi Pamster, I don't know why
Hi Pamster,
I don't know why the corn you froze with your Gramie had a weird taste. Maybe she put the whole cob in the freezer with the corn still on it? My corn is always delicious!
freezing corn
I have prepared corn the way you describe. This year my neighbor used the vac bags to put up her corn. She said she washed the corn and just cut it right off the cob. Then she puts it into one of those bags, pulls out the air and seals it. Have you heard anything about this method?
No, I don't know anything
No, I don't know anything about that.
Her new blog
I love this blog. I freeze corn on the cob. But this time I'm going to do this your way! I am looking forward to more articles from you!!!!
corn
A much better way than I learned. Early at the harvest and quick to the freezing process must capture the perfect freshness before the sugar begins. Love the straw idea for removing air!
My method of freezing corn on
My method of freezing corn on the cob is a little labor intensive but it works great.
Blanch corn on the cob.
Cool in ice water.
Dry with clean towel or paper towels.
Wrap in seran or cling wrap.
Vaccum pack.
Freeze.
When ready drop the whole thing in boiling water. The corn will finish cooking in its own juices.
Try it, youll like it
what about freezing the whole
what about freezing the whole unshucked cob?
Hi Fred, I wouldn't freeze
Hi Fred,
I wouldn't freeze the whole unshucked cob. There are some organisms that live on vegetables which need to be steamed or boiled off before freezing.Otherwise, it can damage your harvested crop.
I want to try this, but I
I want to try this, but I wanted to make cream corn...I had it once with philadelphia cream cheese in it....could I just add it to the corn after I put it in the freezer bag?
Hi Horsecrazy I wouldn't just
Hi Horsecrazy
I wouldn't just add it to the corn after putting it in the freezer bag. Maybe you could add it to the corn when you get it out to eat it.
Can Corn be Frozen for Winter
Can Corn be Frozen for Winter Use with its Cob??? Why and where for???
Hi Gertrude, Yes, corn can be
Hi Gertrude,
Yes, corn can be frozen with its cob. Some folks prefer to do it this way, but it takes up a lot more room in the freezer. Since I like to freeze many things for the winter, I take it off and make sure that the bags lie flat so that I can stack them.
i have a methoid i tryed last
i have a methoid i tryed last year, i clean the husks off the ears and then just put them in freezer bags and freeze, we're still eating this corn this summer and it 's like fresh picked....
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