It’s been a while since I’ve had the heart to blog. But I’ve felt the nudge to get back at it. To be real and open and have fun with blogging…it’s something I am finally ready to jump in to again. So here we go!
‘Tis sweet corn season at the cozy house, which means it’s time to stock the freezer full of corn. “Putting up corn” means a long, hot, rewarding evening, because it’s exhausting but it always feels so good to see those bags stacked in rows in the deep freeze.
This corn freezing is a highly scientific process. Ok, not really. And it’s actually pretty fast. Hubby and I got done in about 2.5 hours, start to finish. First you shuck the corn: remove the husks and silks. (And watch for those mealy worm bugs that show up occasionally. So gross. I totally hand of any wormy corn to the hubby so he can deal with it. Yuck.)
Bonus points for husking the corn near your cows. They’ll thank you for the treat.
We do the majority of the process outside, as to not heat up our entire cozy house. It’s hot enough in August, and even with central air the kitchen gets hot quick. So my brilliant husband has perfected this outdoor system. Allow me to walk you through it.
First, the corn goes into a pot of boiling water. Hubby hooks up a small propane burner on our (needs to be repainted) back porch and we use the canner as a big cooking pot. We cook in batches of about 15 ears at a time. Cook the ears at a rolling boil for 5 minutes. (From the time they go in to the time they come out, it’s about 10 minutes.)
Then, plunge the ears into cold water. We let them sit in the cold water for about 10 minutes. So basically, it’s about a 10 minute cycle; every 10 minutes we’re cooking and cooling a new batch. (This is hubby’s high-tech corn cooling set up.) 🙂
The ears go inside to hubby after cooling. After trying different methods of removing corn from the cob (electric knife and two various corn cutters), this is our preferred tool. But everyone’s got a different opinion as to which method is best.
I also freeze whole cobs, just for some variety. For whole cobs, after boiling/cooling I just wrap individual ears in heavy duty foil and freeze in ziplock bags. Bag it, freeze it, enjoy it all year long.
We started with 5 five-gallon buckets of corn, which ended up yielding 21 quart bags and 42 single ears. So it’s great have corn stocked in the freezer for the year. Now we wait for the tomatoes in the garden to ripen….bring on the canned spaghetti sauce, tomato soup, and chili! I can’t wait to get our pantry shelves restocked. It’s a little pitiful in there. 😉