Last year we didn’t have corn to put in the freezer. After some miscommunication, my sons picked ALL the sweet corn from my in laws patch, most of which was not even close to mature. But this year, we have been able to freeze some for the coming season.

The kids and I planted 2 different plantings, close to one month apart. We ate some fresh (yum!) and then picked the remainder to preserve. First comes shucking!

(not pictured) Next, we blanch the cobs in boiling water for 3 minutes. Carefully pull out of the boiling water with tongs and put into ice water to stop the cooking process. Lay to dry on towels.

Now to cut it off the cob. DID YOU KNOW? If you blanch the corn first, you end up with closer to whole kernel corn. If you do not blanch but cut the corn off raw, it is closer to a creamed corn. Neat! I used an electric knife this year, purchased from our favorite thrift store for $3! I cut onto a cutting board and then, using a spatula, push it into a large bowl or pot.

Here is the amount we ended up with! Mmm…. Finally, to vacuum seal bags for the freezer.

We measured approximately 2 cups of corn per bag, used the ‘moist’ setting on the sealer, and labeled with amount and date.

For this first planting, we put up 16 bags of 2 cups each. Yay!

My second hand electric knife.

Isn’t this cob wonky? haha

How do you preserve corn? Is it something your family eats quite a bit throughout the year? Maybe you can find some near you to put up for this next fall and winter season. Enjoy!

Please tell your friends about Honey and the Hen!