Annual Corn Weekend

One of my favorite harvest weekends every year is our corn processing weekend. My Mommo (Mary Burns) is the crew leader for this day long event of cutting, cooking, and storing freezer corn. This year was a little different as we decided to can a good portion of the crop as we still had some leftover from last years event. Our corn crop this year was much smaller than normal as about half of our seed got washed out but we were still able to harvest enough to have a good supply for the coming year. In total we were canned 4 1/2 gallons of corn and made 3 gallons of freezer corn.

Freezer corn is one of our favorite side dishes and we often bring it to holidays because even the kids will eat this vegetable. It stays good in the freezer with no worries of freezer burn because it is wet packed and all you have to do is warm it on the stove to eat – no seasonings needed. This is Mommo’s freezer corn recipe that alway turns out perfect.

Freezer Corn

  • 16 cups Fresh Corn – clean cobs and cut off corn
  • 4 cups Water
  • 1 Stick Butter (1/2 cup)
  • 3 tsp Salt
  • 3 Tbsp Sugar

Place items in large pot over a medium heat. Once it begins to boil lower heat to keep corn at a low boil for 8 minutes. If your corn is very ripe shorten the time you boil the corn to as few as 4 minutes. Remove corn from heat and place pot in sink of cold water or transfer corn into bowl surrounded by ice. You want to cool the corn quickly to stop it from over cooking. Once cooled package in plastic freezer container or any plastic food containers – we like to use cottage cheese and sour cream containers for corn we will be giving away so they container can just be recycled and doesn’t need to be returned. You want to make sure there is a light “skim layer” of liquid over the corn to help prevent freezer burn. Place in freezer for up to a couple years.

To serve simply heat and eat. If I am making it for a meal and it is frozen I will put it in a kettle with a couple tablespoons of water to prevent burning over medium/low heat, covered. As it starts to thaw I scrape off to help speed the thawing process. Once warm it is ready to eat.

My Mommo is an amazing gardener and I remember all of the work she would put into canning and preservation every summer and fall when I was a child. As we increase our canning and preserving every year I truly appreciate all of the effort she put into creating yummy food for us. I will never know how she was able to do it all but I thank her so much for giving me the foundation to grow from.

May your Harvest be Bountiful,

Michelle

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