We LOVE fresh corn off the cob in our house. If you’ve eaten fresh corn, you know there is simply no comparison to the store-bought, canned version. I recently got 30 ears of corn on the cob and this is how I process it for freezer storage.
1. My husbeast had the brilliant idea that we use the turkey fryer pot and propane stand to blanch my corn with, instead of doing it in the kitchen where it tends to heat up the house. We filled the pot about 2/3’s full of water and filled the ice-cooler about half full and dumped in one bag of ice.
3. When 6 minutes was up, I took each one out and dropped it into the cooler of ice-water. Let it sit in the there for no longer than the amount of time you blanched. So in this case, that would be 5-6 minutes. (this is done to stop the cooking process.) Now add more corn to the boiling water and start timing for another 6 minutes. It’s easy to get a rhythm going with moving the corn to the bath, adding more to the pot. Taking corn out of the bath to the table, moving from the pot to the bath. So on and so on … lol
6. Now it’s time to remove it from the cob and fill your bags. I use my foodsaver, but regular FREEZER bags works just as well. I measured out 3.5 cups for each bag as that seems to be a good amount for the 3 of us. (Husbeast, myself and a teen daughter)