It looks like ( now we've deer proofed the veg garden ) that we'll be having a bumper crop of corn on the cob.
What's the best way to freeze it? Blanced, or unblanched?
I put it in boiling water for 2 minutes, then cool it, dry it, freeze in plastic bags.
I don't bother with blanching, just straight in the freezer as quickly as possible to retain the sugars. I have been doing it this way for years. Like Busy Lizzie, in sealed plastic bags.
tee hee, one for , one against. Am I any further forward?
right, what are the pros and cons of blanching / non blanching? I'm the gardener in the house, not the cook BTW.
I'm the cook and gardener so time is of the essence. The cobs are picked on the allotment and rushed home at top speeeeed (bike) cleaned popped in freezer bags and put in the freeze at oncer. As they taste absolutely delicious and sweet I see no need to blanche them. You could try both methods Hostafan and label them appropriately and compare the results.
Hostafan......must admit I would never have thought of freezing whole cobs.
If you have a huge number, looks like you may need to do a little trial......blanched or unblanched....and see which turns out better ?
Maybe a begging letter to one of the big producers of frozen Cobs asking for advice ? These days most big companies like to be "consumer friendly" and some will go out of their way to answer queries. Good PR for them
Yes, Philippa this is such a fast moving forum that posts often get crossed so answers look duplicated
The reason you blanch veg is to destroy enzymes that change the flavour. However, if there is sugar present, like with soft fruit, it isn't necessary. Sweet corn contains a lot of sugar for a vegetable, so if you eat it within about 3 months you can freeze without blanching, if you want to keep it for 10 - 10 months you should blanch it.
I have found a website which explains more about enzymes.
Forester2, what do you do with the frozen sweetcorn when you want to eat it?