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FOOD FREEZING No. 13
Sweet corn can be frozen successfully either on the cob, or as whole kernel corn. Whole kernel corn takes up much less space in the freezer, but some people prefer to freeze the whole ear.
Select corn that is at the proper maturity for table use. The kernels should be well formed, juicy, and sweet. Do not wait until thd kernels get starchy. Pick the corn when you have time to process it immediately. It will lose quality if you pick it and permit it to stand around before being frozen. Even an hour or two can cause undesirable changes.
Husk the corn and trim off the immature kernels and wormy ends. Use a dry vegetable brush to remove all the silk. Wash in cold water.
Blanch the ears in boiling water. Blanch 7 minutes for small diameter ears, 9 minutes for medium diameters, and 11 minutes for large diameter ears. Cool at once in cold water and drain.
For whole kernel corn, cut from the cob and pack in moisture vapor proof containers. Seal and freeze.
For corn on the cob, pack 2 or 3 ears in a cellophane or shellene bag, seal, and freeze at once.
Remember, it takes good food to make a good frozen food. Use good sweet corn, handle it quickly and gently, and follow directions carefully.
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