Sweet corn. For me, those two words sum up the essence of summer. Ripe, recently picked sweet corn. Growing up, on what seemed like the most humid day possible, Dad would say that the sweet corn was ready. Grandparents would come to help and we would put away over 150 pints for everyone to share. Yes, that's a lot but the logic was that once the mess was made, you may as well put away a lot!
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Obviously, we don’t have the same preservation needs as our grandparents did, but preserving sweet corn for use year-round is always worth it! Instead of a full-on recipe, this is a process. You can do as much or as little as you like.
Rough estimate:
30-40 cobs of corn produce 7-9 pints of cut corn
- Shuck and remove the husks from the sweet corn. Cut off any rotten or bad spots. Remove the silks and rinse.
- Bring a large pot of water to a boil. Add corn to the boiling water, and allow it to return to a boil. Cook for five minutes.
- Once cooked, remove corn from water and place in cool water to stop cooking.
- Submerge the corn in ice water until completely chilled. Continue the process until all the corn is cooked and chilled. It is essential the corn is chilled, including throughout the entire cob. If not chilled, the corn loses flavor and freshness.
- Once chilled, cut corn off the cob. Pack into containers or bags. Label and freeze.
The corn will keep for at least one year in a deep freezer.
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