I haven’t really canned or preserved vegetables and fruits in years. Last summer I roasted and froze a lot of cherry tomatoes because my garden decided to be an overachiever in producing mountains of them. This summer I ended up with so much corn I had to research the best way to preserve them for months to come. I chose to freeze the corn, it was pretty fast and easy!
I have to say I chose not to can the corn in jars because with their low acid level you can’t just process corn in jars in a water bath. You have to use a pressurized water bath and I’ve never done that. Strangely enough I do have a pressurized canner my P.S. bought in the past few years. I just haven’t wanted to learn how to use it! I plead age and a busy schedule!
I started by shucking the corn in the easiest way possible. I took one of our tall Rubbermaid laundry baskets and lined it with a big garbage bag. Then I sat my butt on the couch and shucked the couple dozen ears of corn while watching TV. Yep, it was that easy.
I got most of the silks off and later ran them under water to remove the rest. I placed the ears in zippered bags and put them in the fridge overnight.
The next day I dug out my largest pot, filled it 2/3 of the way full of water and set it on the stove. When the water was boiling I added about 6 ears at a time to the pot. I did 8 cobs the first time and that was too many for my cooling bowl. The blog had recommended 5-6 minutes in the hot water bath. I set the timer for 6 minutes since my cobs were fairly large. I stirred the pot once in awhile to make sure all of the cobs were getting time underwater, since they naturally want to float.
When the timer beeped I used tongs to remove the cobs to a bowl of cold water for 3 minutes and put the next 6 ears into the boiling water.
I continued this way, freshening the cold water between times so that it stayed cold. I piled the corn up in a container until all of the corn cobs had been blanched.
There are good tips at The Kitchn on the easiest ways to cut the corn kernels off the cob. I’ve used the bundt pan method which works pretty well but I prefer to use the two bowl method. I have a giant Tupperware bowl and I place a smaller bowl on a rubber mat inside it. I can cut a lot of ears before I need to empty the Tupperware bowl!
Kernels all cut from the heap of cobs, I place the corn in quart bags and sealed them. I froze them flattened on a sheet pan in my freezer.
I snapped the corn cobs in half and placed them back into the large pot and simmered them for 3 hours. I’d recently learned the art of making corn stock for use in soups and risotto and such. I strain the stock and freeze it in jars I’ve labelled. I can’t wait to use some of the stock in risotto soon! And another batch of corn chowder!
28 ears made 20 cups or 9.5 lbs – your results may vary of course
Information adapted from Simply Canning