Cool until no longer warm and then transfer in an airtight container. Dry corn kernels for 6-12 hours, or until brittle. Preheat an oven or food dehydrator to 130 degrees F to 140 degrees F. Prepare corn, blanch ears, and then cut the kernels from the cob. While it is possible to freeze whole cobs with the kernels still attached, the results can be variable and often disappointing.ĭrying corn kernels.
Pack cold corn in freezer-safe packaging and place in freezer. Roasted corn is excellent when frozen or dried.įreezing corn. Alternatively, you may grill corn (preferably without oil or seasonings), cool it, and cut the kernels from the cob. Cool ears in ice water and then drain well before cutting kernels from cob. Blanch husked ears by plunging into boiling, unsalted water for 7 minutes if ears are under 1-1/2 inches in diameter, for 9 minutes if up to 2 inches, and larger ears for 11 minutes. Without blanching, enzymes that are naturally present remain active and the food continues to ripen and may spoil. Blanching, or partial cooking, helps vegetables stay fresh longer when they are frozen or dried.
#Food processing methods canning flash cards how to
How to blanch corn before freezing or drying. The kernels will fall neatly into the pan. To cut corn kernels from the cob neatly and easily, stand an ear on end in the center of a Bundt pan and slice down the side with a chef’s knife. If freezing or drying, blanch ears of corn as described in the next paragraph. Grasp and pull husks and silky fibers from ears of corn scrub ear gently with a vegetable brush to remove all fibers.
Each of these food preservation methods for corn are detailed below. Salting and drying are other good methods. Pickled corn is a bright salad-like relish that can be enjoyed with many meals. But there are several other good ways to capture the essence of the corn. Canning and freezing are two popular methods, especially for today’s sweet corn varieties. Preserving corn is a good way to extend summer into fall and winter.
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