My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, July 9, 2010

Freezing Corn

Sometimes I feel like I'm the only person on earth that still cans and freezes food for the winter. Most people look at me like I'm just strange, however they don't mind eating my veggies during the long winter months.

Corn on the cob is a real favorite at my house and frozen and prepared properly will taste like garden fresh year round. Most folks don't realize that corn is the only vegetable that should be defrosted before cooking for the best flavor.

Select only tender, freshly gathered corn. Husk and trim the ears; remove silks and wash.

Corn-On-The-Cob: Blanch ears 1 1/2 inches in diameter 6 minutes, 2 inches in diameter 8 minutes and larger ears 10 minutes. Cool, vacuum seal or place in freezer bags.

Cook's Note: I had a bushel delivered yesterday at 6:00 p.m., 8 hours late. I blanched none, removed husks and silks from 3 dozen and bagged and froze. The remaining 3 dozen I put in the freezer in the husk. It takes up a lot of room, but I have plenty of freezer space and I'm tired. Remember to use the corn in the husk first because the shelf life is about 6 months. Easy!

1 comment:

  1. I bet you have a huge freexer. We kept an extra fridge in our basement for awhile and then we needed more space so we had to get rid of it :-(


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