Blanching...

...corn

is something we like to do every year.

There's nothing quite like 

pulling that bag of sweet corn 

out of the freezer in the middle of winter!

This year,

my 'helper'

did most of the work~

First we shucked the corn we bought
from the Farmer's Market~
(yes, it's better to do this outside,
but we've had a lot of wasps lately)

We saved out the husks...for our goats~
They loved them! 

Then came the blanching~
where we plop the ears into boiling water.

("Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor.")

Removing it after a few minutes of boiling~

And then plunging it into ice-cold water~
for the same amount of boiling time.

Then, I started cutting it off the cob~
It doesn't take long, but is 'sticky'
and,
may I recommend?
use a SHARP knife~

After cutting it off, we measured out
2 cups of corn
and Olivia filled our seal-a-meal bags
for the freezer.
We find, that for our family, 2 cups work
good for a side dish and what most recipes
we use call for.
You, of course can fill your bags with as many cups
as you want!

After 1 1/2 hours from beginning (shucking)
to the end (placing in freezer), we did approximately
38 ears of corn,
which made~
12, 2-cup bags of frozen sweet corn. Of course, we'll need to do this again to have enough for the winter...
but it's a good start.
I find that sometimes doing smaller amounts,
is more do-able,
you don't 'wear out' as much~
And, the help sure is nice, too!
Thanks, Olivia, you did great.