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Freezing Corn on a Hot Day
Almost two bushels of corn and that is only half of it. Time to begin the harvest that started here.
First, we locate our propane turkey fryer and the big stainless steel stew pot we purchased to make Frogmore Stew. (Which, by the way, sounds pretty good right now with all the fresh vegetables.) This setup will provide boiling water to blanch the corn.
I dig out a huge muck bucket, scrub, run a disinfectant clothe over it and rinse again just to make sure, then add three gallon milk cartons of ice and water.
It is best to get the corn from the garden to the table or freezer quickly. So, we pick and immediately shuck and wash the corn to get as much of the silk off as possible.
By then, the water is boiling. The pot has a basket so we fill it half full and drop in the boiling water. Most information says to blanch sweet corn four minutes. That time seems too long for our tender ears. We end up leaving them in for only one minute. In that time, they taste done.
Then comes the trick. Dumping the hot corn immediately go into the ice water without a burn or scald. After time to cool in ice, drain and slice kernels off with a sharp knife, bag and spread about in the freezer.
Family arrives to help around 3:00 pm and by 5:00 we were mostly finished except for the cleanup. It went smoothly. And in a couple days it will be even better now that we have the routine.
The day was hot but maybe that memory plus the tasty homegrown corn will add a little warmth to cold winter days in only a few short months.