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Farm Life » gardening

Freezing Corn From the Garden


Posted by Janet Ford | Posted in Corn, Food Preservation, Garden | Posted on 16-09-2015

Tags: , , , , ,

We grow a lot of corn even though we are empty nesters now. Corn is just plain fun to grow and super easy to preserve by either canning or freezing. This year, I was short on canning jars so I decided to freeze it all.

Properly prepared and frozen corn fresh from your garden has a freezer life of about a year so you should calculate how much corn you will be using until the garden is ready to harvest again next year. Or you could do like I do and just do more than you need. We enjoy sharing our bounty.

To give you an idea, our first round of freezing corn consisted of 48 ears of corn. Out of this, I was able to put up 14 quart bags of whole corn and 4 quart sized Ziploc bags of cream corn. I portioned these into amounts enough for 3-4 people or two people who may want extra helpings. For us, this equated to about 2.5 cups of whole corn per bag.  Later, I also froze some whole corn in larger amounts for making dishes such as shepherd’s pie.

The process is as easy as it gets for food preservation!

  1. Bring large pot of water to boil (I use my water bath canner pot).
  2. Add salt to the water.
  3. Shuck corn and remove whatever silks you can.  Others will either float up in the water during blanching or become easily removed when you cut from the cob.
  4. Place corn cobs in the boiling water and blanch for 4 minutes.
  5. Remove corn cobs from water, move to a large empty pot or bowl and carry to table or counter of choice and scatter about on dish towels to drain. Cooling in this way may not be as quick as plunging in ice water but it prevents the corn from being too watery when you process it.
  6. When cool enough to handle, get a corn cob and set it upright onto the middle part of a angel food cake pan. The cob does not have to go inside the hole. The middle section is merely a place to have it stand. I even move it to the side a tad so I don’t miss any kernels at the bottom.
  7. With a sharp knife, cut down the cob, top to bottom. Get fairly close to the cob but don’t be too picky. What’s left on the cob will become your cream corn later. Besides, you don’t want hard bits of cob with your future dinner.
  8. The corn will drop handily into the angle food cake pan for easy scooping out later. You can either move it directly from the pan to your freezer bags or take it a step further and move to a large bowl and mix in some melted butter (use real butter, please!). Not a whole lot. Just enough to softly coat the kernels. This will protect it from freezer burn and also add more flavor. No need to add more butter when cooking later.
  9. Once you’ve went through all your cobs, start over again. This time with the mostly empty cobs. Using a spoon (thinner the metal on the scoop of the spoon, the better), scrape the cobs clean of the remnants of the corn on the cob onto a plate this time, not the angel food cake pan. I use a paper plate so I can bend it right into the Ziploc bag to transfer easily. A large spoon will also work, however.
  10. Fold the bags for the cream corn and freeze them this way. This helps keep it all in one area and not be so thin and fragile in your freezer. Thaws nicer, too.

I hope you found this blog entry helpful. I look forward to sharing more tips and adventures from life on our small hobby farm with you. Don’t be a stranger!

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