My3Boys Posted August 27, 2010 Share Posted August 27, 2010 I've always cooked my corn before cutting and freezing, but I've heard some people say it's better to cut and freeze, and not cook it until you're ready to eat it. So, what say you all? Quote Link to comment Share on other sites More sharing options...
northcoast Posted August 27, 2010 Share Posted August 27, 2010 I don't believe the county extension service recommends freezing and then cooking certain veggies. There is a reason for blanching when preserving food and I'm sorry I don't remember why. I put a link to Ohio's extension service fact sheet for your reference. Usually we only blanch corn for 5 minutes which is what my mother always did. http://ohioline.osu.edu/hyg-fact/5000/pdf/5333.pdf Quote Link to comment Share on other sites More sharing options...
Parrothead Posted August 27, 2010 Share Posted August 27, 2010 There is an enzyme in veggies that needs to be removed by blanching for a certain amount of time prior to freezing for any length of time. If you are planning on using your corn within 2-3 months you don't have to worry about blanching. If you are planning on eating it in next May you should blanch. Quote Link to comment Share on other sites More sharing options...
achristean Posted August 27, 2010 Share Posted August 27, 2010 I've always blanched corn before hand as well. Quote Link to comment Share on other sites More sharing options...
My3Boys Posted August 28, 2010 Author Share Posted August 28, 2010 Thanks for the feedback. I think I heard all this somewhere too. I just wanted to make sure there wasn't some information I wasn't aware of. Quote Link to comment Share on other sites More sharing options...
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