Corn

We love corn, lots! The best way to preserve corn without losing texture or flavor is freezing; canning is second best.

Ingredients

• 30 ears fresh corn, shucked and silk removed

Directions

Freezing

1. Blanch the cobs in boiling water for ~4 minutes then place in ice water for the same time
2. Once all the cobs have been blanched, cut the kernels from the cobs
3. Fill vacuum bags with ~2 cups of kernels
4. Vacuum seal, label and freeze

Canning

1. Remove kernels
2. Fill jars with kernels. Add ½ tsp. salt per pint (optional)
3. Fill jars with boiling water, leaving 1" headspace
4. Wipe, lid and ring
5. Pressure can at 11 lbs for 55 minutes