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I just got a big bag of gorgeous local peaches-and-cream corn from my farmer's market, and I'd like to prepare it for freezing to use this winter ( just finished Barbara Kingsolver's <span style="text-decoration:underline;">Animal Vegetable Miracle</span>). My question is, if I want to take it off the cob to freeze it for casseroles and the such, how do I cook it first? Just a quick blanche, or a full boil before slicing it off the cob? Any other ideas for freezing fresh corn?<br><br>
Does anyone else do this? I'd love some wisdom on buying local organic and freezing for winter <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">: . What freezes well? What doesn't? What needs to be blanched/cooked before freezing?<br><br>
Thanks!<br><br>
Lisa
 

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Lots of freezing / preserving threads if you go back some pages...'tis the season!<br><br>
Blanch it first, I think for 3 minutes, then take it off the cob. Or you can blanch & freeze it on the cob, too, for corn on the cob during the winter. The ball blue book says to wrap each ear individually in saranwrap or wax paper, but I was gonna do mine in my seal & saver bags, which sucks out all the air...so that should be okay.<br><br>
Enjoy!
 

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I would blanche the kernels for 2 minutes, they shock in ice cold water. Freeze on a cookie sheet then place in airtight containers.<br><br>
I made corn chowder & froze it, basically corn, potatoes, onions, stock, bay leaf.
 
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