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Freezing Corn vs. Canning Corn

post #1 of 3
Thread Starter 

My wife canned corn for years until we tasted this method -

Freezing Corn
16 cups of cut corn = 4 quarts
4 teaspoons of salt
1 cup of sugar
4 cups of water = 1 quart

Mix salt and sugar with the water add corn and simmer 10 minutes.
Drain water from the corn and let cool in the fridge till corn reaches fridge temperature.
Pack corn in Ziplock freezer bags and freeze.

This tastes better than canning corn, lasts at least a year for us (gets eaten before next season for us) and is much less work than canning,
post #2 of 3

Thanks for the tip.  Sounds really easy.  I would probably try a foodsaver package, though.  How much do you put up each year?

post #3 of 3

I prefer to freeze mine as well. It's easier and I think it tastes much better.

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