How long to blanch corn on the cob before freezing

Data from the National Center for Home Food Preservation (NCHFP), supported by the U.S. Branch of Agriculture (USDA), recommends sweet corn ought to be solidified inside 2 to 6 hours after collect.

College of Illinois Extension and NCHFP prescribe whitening corn to inactivate the compounds, bringing about better quality solidified nourishment. Whitening likewise wipes off surface earth and creatures, lights up the shading, diminishes compound action that reason shading and flavor changes, evacuates air and mollifies the surface so vegetables are simpler to pack into compartments.

To whiten corn, heat one gallon of water to the point of boiling in an extensive pot with a wicker bin embed and a cover. Put the corn in the whitening wicker bin, and lower into bubbling water. Cover with a top. The water should come back to bubbling inside 1 moment, or you are considering whitening time soon as the water comes back to a bubble.

Whiten entire portion corn for 4 minutes. Cool instantly by putting ears of corn in ice water. Empty and cut pieces out of cob at 2/3 of their profundity (don’t rub cob).

For cream style corn, whiten ears 4 minutes; cool speedily and deplete. Cut piece tips, and rub cobs with back of blade to expel the juice and heart of the part. (Another choice for cream style corn–cut, and rub corn from cop without whitening. Place cut corn in twofold kettle, and warmth with consistent blending for around 10 minutes or until the point when it thickens; cool by putting dish in ice water.)

Old fashioned corn is additionally whitened. USDA suggests whitening little ears (4 to 6-inches long; 1/4-inch or less measurement) for 7 minutes; medium ears (6 to 8 inches long; 1/4 to 1/2 creeps in breadth) for 9 minutes and huge ears (8 to 12 inches long; more than 1/2 crawls in distance across) for 11 minutes.

To pack for solidifying, pack the corn into unbending plastic cooler holders leaving 1 inch of headspace; or pack into adaptable compartments, crush out air, seal, name and stop. Corn ought to be bundled in sums that can be utilized as a part of one dinner.

When solidifying corn, solidify close to 2 to 3 pounds for every cubic foot of cooler limit in a 24 hour time span. This empowers the cooler to solidify the nourishment quickly enough that sustenance waste and additionally sustenance borne sickness microorganisms won’t have sufficient energy to develop.

For more data on solidifying corn, visit the NCHFP/USDA site at: www.homefoodpreservation.com. Furthermore, you may contact your University of Illinois Extension office for more data.

Source: Jananne Finck, Extension Educator, Nutrition and Wellness, finckj@illinois.edu

Force date: September 30, 2007

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