|Finished product. Indescribable satisfaction!|
A few weeks ago, one of my choir members and I were talking about preserving corn. Barb said she always started with uncooked corn kernels. That meant no blanching, no cooling the hot corn on the cob, no (inevitable) burning of my fingers while holding the not-quite-cooled ears of corn. I was intrigued.
I had a dozen ears of corn from the CSA, but I wanted to make the effort worthwhile, so Saturday morning I went to the Knoxville's farmer's market and bought another 3 dozen+ ears, at just 3 dollars a dozen! It's mostly been $5 a dozen this year, so I was pleased with the price. Still, I politely asked if I could have a discount, since I was buying a larger quantity. Instead of getting a price adjustment, I got 8-10 more ears of corn thrown in for free. It never hurts to ask!
Barb's Freezer Sweet Corn
16 cups corn cut off the cob (about 2 dozen ears)
scant 2/3 cup sugar
4 teaspoons salt
4 cups water
1. Husk the corn and remove the cornsilk, using a brush as necessary.
|We used 9 x 13 glass baking dishes to keep the kernels from flying everywhere.|
4. Cool corn completely.
|Two batches, ready for the refrigerator cool-down.|
5. When cool, place in freezer bags. Label, freeze, and enjoy later!
|Most of the air has been pressed out.|
|After the pat-down, and ready to label with today's date!|