Putting Up Corn: How to Blanch and Freeze Corn on the Cob

[@ByteMasterPro]

Thank you for this video. I Tried to freeze corn without blanching and upon thawing it was smelly and soft. Next thing you know I’m watching this video. Also thank you for actually explaining why blanching needs to happen to keep the corn fresh. Other didn’t provide this explanation.

[@BigLewBBQ]

Chris Thank you for watching and commenting. Glad you enjoyed it and learned a little bit.

[@thorkinsey4793]

If you eat what you freeze in a month or two then blanching is not needed. But if you don't blanch and ice bath it and about the 5th or 6th month frozen it becomes mushy and nasty. Always blanch and ice bath and vacuum seal for long term storage. This video is spot on. I freeze just enough ear corn to get us to next harvest. Most of our corn we cream which will be good for several years. This is the best video for the right way to do it.

[@suefleming5794]

I teach food theory at a college. This is the first video that I've seen that accurately explains that blanching is necessary to stop enzyme activity. Great job!

[@_Tang0_]

Thanks for the upload man. I just got a vacuum sealer and been watching all these videos wondering "wtf is blanching?" Thanks for not only answering that but explaining why its important.

[@thegrumpyolgringo]

Never knew corn should be blanched, before freezing, makes sense. I like this idea, to basically have fresh corn all the time. Nicely Done. Thanks for sharing. 😎.

[@rascal0175]

Tried blanching last year for the first time. It was a bit of a messy struggle. This year is much easier. I’ve been deep into blanching research and the only headache has been determining blanching time. This year I’ve found anywhere from one to fifteen minutes suggested. Credible sources presented an eight minute average. Local cooks say absolutely no more than four, which is what I used. I guess I’ll found out if it worked when we try to eat it.

[@BigLewBBQ]

How ever long you do it I believe it is important.

[@progers5019]

Yep, se do that too. Just put the last round of nitrogen out on my garden corn. Be puttin up a load off the cob cream corn in 3 weeks. Late planting this year. Everybody use to know how, but now most don't know. So was a worthwhile video. I love that vacuum sealer too.

[@BigLewBBQ]

Phil N Florence I wish I could grow corn, the only crops that grow on my nasty white clay soil is okra and purple hull peas. The vacuum sealer sure beats the old freezer paper and freezer tape. Thanks for saying it was a “worthwhile video”. I debated whether or not I should film the process and upload it. Thanks for that confirmation.

[@PicklesBBQandCooking]

Great idea Big Lew! One of these days Ive got to get another freezer. Mine is full of stock and yes I have the same vacuum sealer, so meats and other assorted items.

[@VehicleVisionary]

"Before I ever used one I hadn't used one before". LOL THat would be a "Big Lew-ism". 😄

[@BigLewBBQ]

Vehicle Visionary I’ve been teaching teenagers for more than twenty years. Because of this I know the necessity of overstating the obvious. Thanks Tom!

[@gregormiller4037]

@@BigLewBBQ..hahaha...say what ya gonna say, say it, then say it again?

[@nightsirenPO3]

i am glad you posted this I tried when the veggie stand closed (they do every summer till mid nov) I bought up a ton of veggies cut froze and the corn on cob I put in zip locks put in freezer and when i pull out to cook they were mushy and nasty no taste

[@BigLewBBQ]

nightsirenPO3 yes you have to blanch them before freezing and it will be quite good when you cook them.

[@sfsaechao916]

great tip. thanks for sharing.

[@paularichardson337]

Definitely going to do it your way thank you for sharing

[@Sue-h9v]

Thank you very much

[@BigLou956]

It's that time of year🌽🌽....👍👍

[@BigLewBBQ]

Mucho maíz, amigo. ¡Gracias!

[@Just8Ate]

what a cool way to blanch corn... 8 minutes...nice...lol... your so funny...that food saver machine looks really cool 8)

[@BigLewBBQ]

Just8Ate Thanks for viewing and the nice comment.

[@hannahhargus256]

What ratio of salt and water do you use?

[@billgoodwin3008]

So now the science teachers hate you along with the shop teachers - you cover all the bases my friend . 😊 Semper Fi

[@BigLewBBQ]

Bill Goodwin good thing math wasn’t involved.

[@cooking1.586]

Good video. I just eat it all so there is nothing left to freeze. You cant beat fresh corn. It loses half its flavor in like 8 hours of being picked. I eat it straight out of the garden. Also, I just use tongs you dont need all that fancy equipment. Oh and also grilled corn is the best!!!

[@BigLewBBQ]

Cooking 1.5 Yes I loved grilled corn. I wish I could grow corn where I live. I live on four acres, but the soil is white clay and the only thing I can grow on my property is okra and purple hull peas. I get this corn from a farmer about three miles down the road. It was more than 8 hours old when I got it, I know about the flavor loss there wasn’t much I could do. The four ears we ate last night were delicious. I steamed those right in that canner/steamer /multi-cooker. We have an induction stove which works well with ferrous metals but doesn’t have a lot of room for large canning pots so we acquired this counter top canner. Thanks for watching.

[@kelcritcarroll]

Thanks!

[@BigLewBBQ]

Kelly Evans You are welcome

[@billgoodwin3008]

They will find a reason eye’m shore - we are good at that 😄 Semper Fi

[@keithadams1922]

So how do you cook it after you take out of freezer ?

[@BigLewBBQ]

Keith Adams boil it, grill it, roast it, or take it off the cob and fry it or cream it. You can cook it however you want to.

[@martybeaudry5747]

you did good

[@louisegmitter6155]

Thanks

[@bo-be-qbarbecueausderseest1663]

That's a good idea! 👍👍👍

[@e.astleford3492]

I hate it when Gremlins get into my corn.

[@allsensesfiring]

I blanched some corn one year and froze and it still came out soggy and gross. My grandma told me exactly how to do it, but no vacuum sealer.. 8 minutes is the difference I guess....granny said 5 boil/5 ice

[@panerdar]

I don't blanch corn on the cob. I clean it, vacuum seal it and freeze it. I only cook it in my pressure cooker though. Frozen at high pressure for 7 minutes and it tastes the same today as it did over a year ago when I vacuum sealed it. Not the least bit mushy either.

[@BigLewBBQ]

Awesome!

[@gregormiller4037]

Great post. Lov the Foodsvr, and because im a-anal type, I wrap each individual item, sliced bells, squares of lasagna (I keep forgetting to stop before it smashes it like a pancake:)..any reason why ya didn't add salt ? Haha, just messin'...And I've never done corn before, and here in Unikornia we get 4-5 ears for $1 at the Farmers Market. Soz know what im doing this weekend.

[@cooking1.586]

I'm surprised you seal it up on the cob still. Thats a space killer.

[@BigLewBBQ]

Cooking 1.5 Yes it takes up more space. I mentioned why in the description. If I freeze it on the cob I have the option of cutting it off for recipes when I cook it. If I freeze it off the cob I can’t ever put it back on the cob. We have an upright freezer in our garage just for stirring frozen stuff. If all I had was the freezer attached to the refrigerator I would freeze it off the cob. Besides, It is easier to grill when it is still on the cob. Once again thanks for the comment.

[@YouTubeDave]

Yer gettin' me excited for corn time up here in Jersey. The farm where we get the corn says 3 minutes so that's what we do. No room to freeze it in the cob so we use this ==> www.amazon.com/Kuhn-Rikon-2216-Corn-Zipper/dp/B001UOCYLI/ref=sr_1_3?keywords=corn+zipper&qid=1559938962&s=gateway&sr=8-3 . It works great and looks like corn. Thanks Big Lew!