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A Question For Those Of You Who Freeze Corn

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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.



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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.

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