Blanch and freeze corn

any major things to know? My wife and i are doing 200 ears this weekend

I know Ive taken some out of my freezer that I blanched and froze years ago, covered in frost and looking all dried up, boiled it up, and it still tastes almost as good as it did fresh. Its an easy way to store it if you have the freezer space.

I dont do a lot of things by the book but I stick mine in boiling water for maybe 8 to 12 minutes, it takes a few minutes to come to a boil again and thats why I did it that long, then stick it in a pail with cold running water for a while, then froze it in bags. You'll read different times to blanch it but thats what I did. I'm sure it varies a lot by the size of the pots and the size of the burner. Some put it in ice water but I didnt do that. When you cook it to eat it, try different boiling times as you have to do it different with every setup, no two the same, including taste buds. It sure is easier than canning it.

Thank you

We do a huge amount of corn freezing. Boiling corn for 8-10 minutes isn't blanching, its overcooking. It makes it tough. We take raw corn and cut it off the ear . We then load it into the biggest pot and dump boiling water over it. Leave it sit for a couple minutes. You are trying to toughen up the outside skin enough that it doesn't split when its thawed. Drain off the water and bag it. let it cool and squeeze all the air out before putting it in the freezer. Corn is very good without heating it up. I always get a kick out of the people I take into the field to try some fresh corn. I grab an ear and husk it and hand it to them and say "Here, try this". They always stare at me until I grab another and husk it, then take a big bite out of it. Their eyes always get real big and they say the same thing." I didn't know this would be sooo goood!". They always eat the whole ear too In the old days you boiled the crap out of the corn because it was necessary to make it palatable. Now there are many different kinds of hybrids. They are super sweet and super tender. Truly sweet corn. I have a white variety that is the the last of the season. It takes longer to grow and can't be started earlier than most until the soil is fully warmed up. It is the one I wait for. It is just like eating corn sugar. And tender. OH MAN!!!!!!!

There is sure to be a 100 ways to do it. Not a bad thing, as I can always learn something from the other 99. We husk it, put it in the boiling water for about 3 minutes then into the sink of cold water, transfer to next sink of cold water, cut off cob, into the bag and into the freezer. I did leave out all the boring parts that make it easier. Beer and the electric knife.

Yeah, that's what we used to do also. I used a fishing fillet knife and run it right down. I had this set of friends that used to freeze cow corn. They would always try to get me to sample it. For years I resisted After a few too many beers one day, they were able to change my mind. They made some kind of creamed corn pudding with it. Really wasn't half bad. Goes to show you, put enough sugar and bread crumbs on something and a couple bottles of beer will make it taste good

I do it every year w/ outstanding results & yes, it stays good for yrs--dictionary search---BLANCH

But what if you have a really big ear...
It don't fit in that thar sharpie lookin thing...
Or too small of an ear and it just flops about...
gettin no cuttin action...
only just right ears can pass...
That's not right...
Ok the twins made me do it...