Tuesday, October 29, 2013

Preserving: Blanching and Freezing Corn

Trying to eat local during the late fall and winter months can be tough, especially when the last of the tomatoes, green beans and corn slowly come to a halt. But you can enjoy a menu of local corn with an easy process call blanching and freezing. Blanching is when you cook a produce such as corn, broccoli, green beans and greens in boiling water, then stop the cooking process by putting directly into freezing water.  Then the veggie is bagged and popped into the freezer. See below for some easy steps and tips.

Above is the local farmers' market corn on the cob with the husk removed and rinsed, lovely right.

Boil a large pot of water. To speed up this process, put a lid on the pot. Then once boiling put the veggies in, for corn let it cook for 7-8 minutes. There are great web sites that will provide blanching time for each vegetable.

Then from the hot bath to the cold bath. This stops the cooking process. I add ice the bowl to make the water good and cold.

Once the cob is cool enough to handle, use a knife to cut the corn off the cob.

Then you put the corn into a freezer bag and pop it into the freezer, until you need it another day.

Tip 1: To get a close to vacuum seal, try this. Get a straw, with the bag full seal the bag with the straw in the opening. Then using your mouth to suck the air out of the bag. Then while still sucking the air out, slip the straw out and seal the rest of the way.

Tip 2: During another corn freezing day, I had a great idea. Recipes vary for the amount of corn needed, right? So I had some small "snack" ziplock bags and it hit me... Put one cob of corn into each snack bag then place three to four of those bags into a quart size bag and freeze.

If you have any tips, please leave a comment below. I love to learn from others.

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