Corn Blanching and Freezing


| 9/20/2013 3:16:00 PM


M-C HartmanA reply to Nebraska Dave:

Thank you so much for your kind welcome! Both of our Black Eyed Susan varieties are perennials. Perhaps some of those would work in your lovely garden. Good luck to you on that!

Now to continue on with seasonal eating techniques from last week’s blog …

Most of three dozen ears of sweet corn found their way into our freezer following the peach sauce canning. However, to fit them in I had to remove one of the packs of rhubarb and the red currants I froze before our trip and can them. We now have 7 cup size containers of rhubarb-red currant preserves, Splenda sweetened. It tastes pretty good (though I am not sure about the Splenda taste in it) and could be used for a sauce on its own rather than just on toast, as long as it is in small doses. There is another pack of rhubarb left to can. I purchased an additional plant recently because I did not have enough to freeze for all the great rhubarb recipes I wanted to try. The other two plants are still looking great. 

So I thought I would share a bit about freezing corn following up on the peach canning in the last post. We have a great tool from Pampered Chef to remove the corn from the cob once it is blanched. However it does not seem to be on their website anymore, so I am posting its picture in case you come across one sometime to pick up. A warning though, when you are tired or hurried it can slice your fingers pretty well, so please be careful!



Corn Stripping Tool



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