5 Ways to Preserve Corn: Freezing, Drying, Canning, Pickling, Salting


| 7/10/2015 11:49:00 AM


Roasted Corn Cob 

Preserving corn is a good way to extend summer into fall and winter. Canning and freezing are two popular methods, especially for today’s sweet corn varieties. But there are several other good ways to capture the essence of the corn. Pickled corn is a bright salad-like relish that can be enjoyed with many meals. Salting and drying are other good methods. Each of these food preservation methods for corn are detailed below.

How to prepare corn for preserving. Grasp and pull husks and silky fibers from ears of corn; scrub ear gently with a vegetable brush to remove all fibers. If freezing or drying, blanch ears of corn as described in the next paragraph. To cut corn kernels from the cob neatly and easily, stand an ear on end in the center of a Bundt pan and slice down the side with a chef’s knife. The kernels will fall neatly into the pan.

How to blanch corn before freezing or drying. Blanching, or partial cooking, helps vegetables stay fresh longer when they are frozen or dried. Without blanching, enzymes that are naturally present remain active and the food continues to ripen and may spoil. Blanch husked ears by plunging into boiling, unsalted water for 7 minutes if ears are under 1-1/2 inches in diameter, for 9 minutes if up to 2 inches, and larger ears for 11 minutes. Cool ears in ice water and then drain well before cutting kernels from cob. Alternatively, you may grill corn (preferably without oil or seasonings), cool it, and cut the kernels from the cob. Roasted corn is excellent when frozen or dried.

Blanching Corn 



Freezing corn. Best for any variety, fully mature corn. Prepare corn, blanch ears, and then cut the kernels from the cob. Pack cold corn in freezer-safe packaging and place in freezer. Freeze vegetables up to twelve months. While it is possible to freeze whole cobs with the kernels still attached, the results can be variable and often disappointing.

Mac
5/24/2016 7:22:55 AM

When we freeze our corn, which is our preferred method of preserving it, we go ahead and cook it until it is just done before freezing.




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