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Sunday, December 8, 2019

How to Freeze Corn on the Cob: Different Methods, Tips, Cultivation

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Corn is a golden grain or a dry fruit. Corn usually harvests in late July and available through September in southern part of America. Corn is naturally low in fat, sodium and rich in vitamin C with cholesterol free.
After harvesting corn, it begins to deteriorate in taste and quality. To preserve this taste and extending the availability of this summer treat, you need to use some methods of saving this dry fruit to eat all the year round.
You can use the famous freezing method which has several ways for freezing. So, you need to know how to freeze corn on the cob. Corn on the cob has several ways for freezing methods. Most of the food experts advised to blanch the corn by cooking in boiling water, but you can skip this and start the freezing corn on the cob way to maintain and getting flavor of taste all the year round.

Freezing corn on the cob to retain its food value
Freezing fruits or vegetables is the trendiest way to preserve the food and retain its food value. You might be thinking preserving food for a long time will spoil the nutritional value of the food. Freezing corn is the best practice due to its high starch nutritional value permits for little change when cooked or softened. Frozen Corn provides many nutritional values for a small number of calories. If statistically says, its 130 calories, per cup serving. Below I’m going to mention some nutritional values for frozen corn.
Protein value
Protein is one of the most essential nutrients for your body and muscle growth. Your body uses protein in different ways when it breaks into several molecules and turns to amino acid when it uses to make the new proteins. Grainy vegetables like corn provides you complete nutritional protein.
According to USDA data lab, you can get 6 grams of protein per cup from frozen corn.
Carbohydrate value
Human body prefers carbohydrate than fats or proteins, as a source of fuelling your body carbs. Corns are rich in starch and which breaks into glucose molecules. One cup of frozen corns provides 15grams of carbs and 6grams of dietary fiber, which assists your digestive system growing healthy and operate as normal.
According to Illinois University there are a certain types of deadly diseases like cancer or obesity can be prevented through intake of decent amount of carbohydrates.
Fat value
Frozen corns provide very little amount of fat, 0.75grams per cup of serving. Fat deteriorates your heart condition and increase the chance of having cardiovascular disease. Frozen Corn merely has any fat.
Vitamins value
One of the essential nutrients that frozen corn has is Vitamin C, Which helps absorption of different nutrient and improves your wound healing. All types of B-vitamins in frozen corn help metabolizing food and keep your body cells healthy.
Minerals value
Minerals in frozen corns provides calcium and phosphorus which assists keeping your body’s bones and teeth healthy and potassium and magnesium assists with energy and other cellular processing. Zinc is essential for immune system and copper helps in proper hemoglobin operating.

How to freeze Corn on the cob
Corn on the cob method is the most well-known method for freezing corn. For future snack or recipe, you need to freeze the corn in the right way which this method could provide. This method will provide much better and tastier corn than you can imagine. If you prefer frozen corn to take pleasure in winter for a grainy vegetable or fruit then frozen corn is right for you. Let’s see how to freeze corn on the cob. As summer comes closer and corn keeps on going sweet and cheap, freeze what you can’t have all the time.
Things you need
3 to 5 corn cobs
Equipments
Wide pot, Tongs, Medium bowl, Sharp Knife, Cutting board, Freezer bags, Large spoon, Large pot for boiling water
Instructions
1. Get your corn as fresh as you can. If you go to super market then try to go in the morning to get the fresh corn and if it comes from a farmer then try to get the corn from the corn field
2. Husk the corn. Husking may take time a little longer and later use vegetable brush to peel off the silk
3. Get your pots ready. In a large bowl filled with ice water where you are going to put the corn cobs after peeling
4.  Make sure your pot is large enough to hold all the piece of corn. Start the blanching process. Blanching corn is a vital step in the freezing process
To blanch- Put several ears of corn into a gallon of boiling water. Blanching time begins when the water go back to boil. Blanch small ears for 6 minutes, medium ears for 7 minutes and large ears for 10 minutes
Blanching is longer for corn on the cob since it requires the heat to inactivate enzymes in the cob
5. After you complete the blanching process, chill corn cautiously in iced water. Cool long sufficient for cob to cool, but not so long as to become damp
6. Drain the water
7. Wrap each ear in detached freezer film or freezer foil
8. You can put several ears in a freezer bag
9. Try to remove excess air
10. Label with date and contents
11. Freeze at 0°F or lower
Caution
1. Blanching should not be longer than 10 minutes
Tips
1. Cool the corn as long as it took to blanch it
2. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value
3. Harvest in the morning while weather is hot outside
4. Process corn right after the harvest
Advantages
1. Blanching will remove the entire cobby flavor from corns
2. After freezing you may get even better taste than usual
Disadvantages
1. This method takes more time to be prepared for freezing
2. More the ear of the corn gets bigger, more your blanching time will be
3. This method might lose its flavor when you eat
4. You will not get the prompt result for freezing

Different freezing methods to follow
It is so much worth to spend few hours in summer to put away some corn to stay full in the stomach by taking the seasonal heritage, the syrupy corn. Method of freezing corn is much easier and at the end tastier as well that you can get in the supermarket.
Some of you would prefer to store in can or make it dry to store it. You would like the taste of freezing corn just like it just arrives from market like a fresh tasty fruit.
  • Whole Kernel Method
  • Cream style Method 
  • Husking Method
  • Cutting Method 
  • The Rebel Method
  •  Jelly Method
  • Kittencals Method

Whole Kernel method
Kernel method for freezing corn is quite useful but not very much used as the freezing method. To start off
What you need
3 to 5 corn cobs
For equipment you need
Wide pot, Tongs, Medium bowl, Knife, Cutting board, Freezer bags
Instructions
1. Scald corn in boiling water in a wide pot for a short time. Approximately about 4 minutes.
2. Cool it quickly, drain and cut from cob.
3. Cut kernels from cob.
4. Pack it, seal the pack and freeze.
Caution
1. Do not scrape cob.
Tips
1. Allow air circulation in the freezer and set temp at 0°F.
2. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value.
Advantages
1. You will get kernel.
2. Corn will be ready for freezing promptly.
Disadvantages
1. Only disadvantage of this method is corn might lose its flavor when you eat.

Cream style Method
Cream style freezing is the method which is another way you can preserve the corn. Cream style method doesn’t include kernels of the corn.
What you need
3 to 5 corn cobs
For equipment you need
Wide pot, Tongs, Medium bowl, Knife, Cutting board, Freezer bags
Instructions
1. Cut the corn at about the middle of the kernels.
2. Scrape the cob with the flipside of the knife to help get rid of the liquid from the cob.
3. Cook the corn in a dual broiler.
4. Heat and mix for about 10 minutes or until thickened.
5. Cool the corn hastily by putting the pan in an ice bath.
Mix the corn until it has cooled.
6. Package the corn in airtight containers leaving about a half inch headspace on the top.
7. Freeze right away in a freezer set at 0°F.
Caution
Remove the whole kernel.
Tips
1. Label with date and contents so that you can determine about the time of its production.
2. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value.
Advantages
1. You will not get the kernel.
2. Corn will be ready for freezing promptly.
Disadvantages
Only disadvantage of this method is corn might lose its flavor when you eat.

Husking Method
Freezing corn on the cob with husks left is an interesting way of freezing corns because it is the simplest way to freeze the corn where husk left untreated.
What you need
3 to 5 corn cobs
For equipment you need
Cutting board, Freezer bags.
Instructions
1. Take the cobs and do not remove the silks as they fall off so easily when cook
2. If there are any damaged husks, remove them and trim the ends neatly
3. Wrap each ear on your own in aluminum foil
4. Wrap all together in the white freezer wrap
5. Label the date on each packet.
Caution
1. Do not wash without entirely patting dry or the wetness will break down the corn kernels more rapidly when freezing.

Tips
1. You can remove the silk and freeze in the husk and gently but firmly pull back the husks without pulling them completely off and then put back the husks and hold with string or a rubber band to lock at the top.
Advantages
1. You will get the work done promptly.
2. Husk will do the job for protecting and tasting good for your corn entirely.
Disadvantages
1. You may need to remove the silk by following alternate way.
2. You need to dry up the corn before washing.

Cutting Method
Save your available cobs from dinner, or do a couple dozen ears of corn one evening to have tasty corn any time of year prepared from your freezer! Create your individual nail board for a safe and trouble-free time cutting corn off the cob. No knife needed.
What you need
3 to 5 corn cobs
For equipment you need
Wide pot, Tongs, Medium bowl, Cutting board, Freezer bags.
Instructions
1. Shuck the corn
2. Wash the corn
3. Boil in a bowl or pan for 6 minutes
4. Take the corn away from bowl or pan while dehydrating cobs a little
5. Place corn in ice water for a moment
6. Cut the corn off the cob
7. Scoop your corn into bags
8. Freeze at 0°F or lower.
Caution
1. Do not boil over 8-10 minutes.
2. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value.
Tips
1. Flatten the corn to freeze, so you can stack bags in your freezer.
Advantages
1. Freezing in this method is not time consuming.
2. You may find different taste while eating.
Disadvantages
1. You may find difficult to corn off the cob if it is not boiled properly.
The Rebel Method  
Save this recipe and never again will you purchase the low-grade bagged or tasteless, flavorless ears that are obtainable at the grocery store.
What you need
1. 3 to 5 corn cobs
2. 20 cups of sweet corn, cut clean from the cob
3. 5 cups cold water
4. 1 cup sugar
5. 1/4 cup salt

For equipment you need
Wide pot, Tongs, Medium bowl, Cutting board, Freezer bags.
Instructions
1. Mix smoothly until sugar and salt is dissolved.
2. Scoop into quart-sized freezer bags and seal.
3. Lay flat to freeze.
Caution
1. Don’t put too much salt or sugar.
2. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value.
Tips
1. It is best to use the corn within one year. You can keep it longer if you can assure the solid freezing capability.
Advantages
1. Salt and sugar will make the corn taste even better while you will eat.
2. Get your corn ready for freezing within short time.
Disadvantages
1. Applying inaccurate salt or sugar will make your corn tasteless.


Jelly Method
When you save your corns in can, you wind up with a pile of corn cobs. Generally, you can feed them to the birds or your backyard farm. This recipe is just for saving the corn in freezing making it jelly.
Making jelly on your own benefits you more than any other brand’s jelly you can get from supermarket. Market’s jelly contains sugar more and it’s somewhat annoying. So, making jelly with corn and freezing it to eat for longer period of time is interesting.
This recipe is using a special ingredient which is called Pomona’s Pectin.
What you need
1. 9 Cups Non-GMO Corn Cob Juice
2. 3-4 Cups Organic Sugar or additional sweetener sees the directions on the Pomona's packet for something other than sugar
3. 4 Tbsps. Pomona's pectin
4. 1 tsp. Citric acid
For equipment you need
Wide Jar, Medium bowl, cutting board, Freezer bags
Instruction
1. Making corn cob juice
2. Put your stripped cobs (they should be bare of corn kernels) in a large stew pot and enclose with water.
3. Fetch to a boil and boil well for about an hour.
4. Get rid of cobs and put in your chicken bucket. You can strain out the bits of corn that remain but I like them in my jelly and leave them on point.
Finishing Corn Cob Jelly
1. Keep your juice and mix citric acid in a large stock pot on medium-high heat.
2. When the juice becomes hot, include sugar according to your need (usually 2 cups) and take the flavor of it.
3. Take it to a boil bowl and add the prepared pectin.
4. Return the mixture to a boil while mixing and boil for one minute.
5. Scoop into hot jars while leaving a 1/2" headroom. Process for 20 minutes in a water bath canner
6. Place on a heat resistant surface.
7. Don't move your jars or tap your lids for 12-24 hours unless you're convinced each one is sealed.
8. Chill and serve.
9. Keep it in freezer or you can serve and have jelly immediately.
For the best flavor, try after freezing it.
Caution
1. You must read the directions for preparing your pectin on the Pomona's insert. This is the part that makes Pomona's special but it’s not hard.
2. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value.
Tips
1. If you need substitute lemon juice for the citric acid, follow the Pomona’s site for instructions.
Advantages
1. Finishing will give you tasty dish as it is processed through several ingredients.

Disadvantages
1. This method is a time consuming process.
2. You need Pomona’s pectin to make it.


Kittencals Method
This infamous method is unknown to all corn lovers. With all the mentioned corn freezing method above, this method is unpopular and new. You can use this method just to make corn freezing method.
What you need
1. Corn on the cob
2. Shucked and silks removed
3. Water
4. 2 tablespoons sugar
5. Ice (lots of ice)
For equipment you need
Wide pot, Tongs, Large/Medium bowl, Knife, Cutting board, Freezer bags.
Instructions
1. Remove all shucks and silks.
2. Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
3. Fill up a large pot of water a little over half full.
4. Include the sugar; take it to a full boil.
5. Include as many cobs of corn that will be well in shape to the pot without get jammed into the jar.
6. Fetch the water up to a boil yet again; cook the corn until the cobs roll into a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if needed using long tongs to insure even cooking.
7. When the corn takes on a dark yellow shade, using long tongs immediately throw into the bowl of ice water and allow sitting until completely cooled.
8. Put the cobs onto a hygienic tea towel to drain a little.
9. Dry up the outside of each cob a little with a clean tea towel.
10. Wrap each cob separately in a piece of foil to avoid any freezer burn that might expand over the long freezing time.
11. Put the foil-wrapped cobs in a large bag, and then freeze.
Caution
1. You may need more ice than usual.
2. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value.
Tips
1. It is best to use the corn within one year. You can keep it longer if you can assure the solid freezing capability.

Freezing Sweet Corn
At harvest time, farmers pick corn from the field every other day or every third day. Corn matures one week or a couple weeks later. There is a particular brand of corn called ‘’Bodacious’’, which is sweet in flavor. It has also tremendous disease resistance and it matures 75 days from planting. 
Bodacious corn tastes sweet that you peal ear from the stalk, shuck, cook and slather creamy sweet butter all over it with salt and it gives you the pleasure of corn taste while you are devouring the whole thing. You might be thinking of keeping this sweet thing whole year and eat all day. So, the best thing would be freezing the sweet corn.
What you need
3 to 5 corn cobs or as much as you need.

For equipment you need
Wide pot, Tongs, Medium bowl, Knife, Cutting board, Freezer bags
Instructions
1. Cut the corn off the cob. It doesn’t take some time and it would be a little messy.
2. You need to blanch the corn. Blanching means to scald the corn and boil in water for few minutes. For a little help, I’m including the blanching process here again.
To blanch- Put several ears of corn into a gallon of boiling water. Blanching time begins when the water go back to boil. Blanch small ears for 6 minutes, medium ears for 7 minutes and large ears for 10 minutes
Blanching is longer for corn on the cob since it requires the heat to inactivate enzymes in the cob
3. After you complete the blanching process, chill corn cautiously in iced water. Cool long sufficient for cob to cool, but not so long as to become damp.
This process helps retaining the vitamins and minerals and cleanses the dirt off the corn. It also softens and makes the corn easier to pack.
4. After cooling it off, you can fill the freeze container and make sure you leave 1inch of the top of the corn as it will grow in freezer. If you do not leave this extra space, corn will come out of the container.
5. Try to date the container, so you can know when you fixed the corn.
Caution
1. Focus on leaving extra space for your corn.
2. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value.
Tips
1. It is best to use the corn within one year. You can keep it longer if you can assure the solid freezing capability.
2. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value.
Advantages
1. Freezing sweet corn will save the vitamins and minerals. Also, sweet corn acts as a resistance of some disease.
Disadvantages
1. This is a lengthy process and time consuming. Sometimes it might take 1 and a half hour of time duration to ready the whole process.

Freezing Fresh corn
If you find yourself gathering into pile of corn, you need to make the prompt decision to make the fresh corn into a freezer to grow it last longer. Evidently, shucking the corn will take you more time than usual but I would consider listening to music while doing this kind of lengthy process so that I can focus on doing the shucking thing. You can do it by paying some bucks to someone who can do it for you.
What you need
3 to 5 corn cobs or as much as you need.
For equipment you need
Wide pot, Tongs, Medium bowl, Knife, Cutting board, Freezer bags
Instructions
1. Shuck the corn and remove the corn silk. Boil the corn for 4 minutes or I would say blanching will be appropriate in this process.
2. Now, you need to blanch the corn. Blanching means to scald the corn and boil in water for few minutes. For a little help, I’m including the blanching process here again.
To blanch- Put several ears of corn into a gallon of boiling water. Blanching time begins when the water go back to boil. Blanch small ears for 6 minutes, medium ears for 7 minutes and large ears for 10 minutes.
Blanching is longer for corn on the cob since it requires the heat to inactivate enzymes in the cob
3. After you complete the blanching process, chill corn cautiously in iced water. Cool long sufficient for cob to cool, but not so long as to become damp.
This process helps retaining the vitamins and minerals and cleanses the dirt off the corn. It also softens and makes the corn easier to pack.
4. Using tongs, place boiled hot corn cobs in ice water. It will stop the process of cooking.
5. Cut off the top of the corn or tips of the corn to cut the seed off the corn cobs.
6. Some people would prefer corn zipper but in this case, you might like to be kind of old school or if you have a time, use sharp knife to corn off the cobs.
7. Then all you have to is placing the corn kernels into the freezer bags. You can freeze the bags up to 1 year.
8. Try to date the container, so you can know when you fixed the corn.
Caution
1. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value.
Tips
1. It is best to use the corn within one year. You can keep it longer if you can assure the solid freezing capability.
2. Do not blanch your corn in microwave because this process will destroy nutrients in corns. Also, do it with vegetables to retain its nutrient value.
3. Use sharp knife or corn zipper to corn off the cob.
Advantages
1. Freezing fresh corn will save the vitamins and minerals. Also, fresh corn acts as a resistance of some disease.
Disadvantages
1. This is a lengthy process and time consuming. Sometimes it might take 1 and a half hour of time duration to ready the whole process.

Cultivation of the corn in brief
Corn is more of an American vegetable or fruit; it has the history of cultivating for more than decades. It may take larger garden space in your backyard but the labor and hard working will lead you to the taste of sweet and sour with melting cheese corns that you right now is dreaming.
1. Planting
Corn is very vulnerable to frosts. Search for signs of frost to recognize if a cold snap will kill your crop. Corn doesn’t remove fine, either, so if you garden in a short-season region and want to create corn indoors, utilize biodegradable pots to keep away from disturbing the roots at transplanting time.
It’s improved to wait until all danger of frost is past and the soil warms up to the 60 degrees needed for seed germination. If the weather continue cool, increase black plastic on the planting area to warm the soil more rapidly.
Site your corn patch in a sunny area. Corn is an extremely profound feeder, especially on nitrogen, so it flourish in a place where soil crops like beans, hairy vetch, or clover grew the previous season, or put in 20 to 30 pounds from the manure pile per 100 square feet to the soil as you get ready it for planting.
The best way to endorse total pollination is to plant corn in blocks rather than long person rows — a block should be at least three rows broad. If you place only one or two rows, hand pollinate to get better kernel formation.
2. For growing
Corn can’t struggle with weeds, so be certain to kill weeds carefully around the stalks for the first month of growth. After that, corn’s shallow roots will increase out as much as 1 foot from the stalk; be careful not to fiddling around these roots, because it’s simple to harm them. Instead, be relevant to much to stop weeds from sprouting.
3. Problems for growing
Corn earworms, cucumber beetle larvae, cutworms are the problems for growing corns. Animal pests will be the cause to harm your corn field. Cleaning and destroying the worms and protecting the bacterial diseases that harms plants will prevent the growing problem.
4. Harvesting
Start checking the ears ripeness. When milky liquid comes out of the ears from husk and ears, then you can think about the ripeness of the corn.
If weather gets dry and wet, cut the stalks in a cool, dry place until it dries up.

Facts about freezing corn
·        Corn is a good source of fiber
·        Preventing age related issue
·        Lutein and zeaxanthin are antioxidants in corn that helps to reduce loss of vision
·        Freezing corn will actually improve the taste and extend the corn size eventually

In conclude freezing corn will make your corn feast tastier but you need to maintain the proper way for freezing corn otherwise your sweet, flavorful corn will lose its taste at the end.

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