The very best thing on earth after the corn season is over is fresh Silver Queen sweet corn during the winter. So I’m going to teach you the easy peasy way to stock your freezer. I use it all fall and winter in soups, stews, and as a side starch for dinner. I froze 2 bushels this past weekend, which made 30 quart bags. So to break it down for the less ambitious, 42 ears of corn will make 8 quart sized bags, just half filled, so that they lay flat to freeze. Yummy…So, step by step, here you go.
Bring large pot of water to boil. Drop ears of corn in. Blanch 2 1/2 minutes.
Using tongs, transfer cooked ears of corn to ice bath for 3 minutes to stop cooking process and cool corn. (Make an ice bath by filling sink partially with cold water, and adding ice.)
Remove ears of corn from ice bath and place on kitchen towels to dry for 10 minutes.
Remove kernels from cob. I find this easiest to stand an ear on the raised part of a bundt pan, letting the kernels collect in the pan.
I use quart size freezer bags to freeze. I fill each bag about half way, so that I can then press all air out of bags and lay them flat to freeze.
PostScript…you have about 3 weeks left here in ENC to secure your Silver Queen corn and get it frozen! Post to the PostScript…It took me one hour to process 42 ears of corn and get it in the freezer. I used 2 pots of boiling water and each held 8 ears of corn at a time.
Ready for the Freezer, Anxiously Waiting for the Winter Yummy Stews!
The time is now! Butter beans are coming out of the fields; these are the smaller more tender beans, as opposed to the larger, tougher lima beans. So…1. Run to your local farmer, or Farmers’ Market if you dwell in a larger city 2. Grab several quarts of shelled beans (trust me, you don’t want to shell them) and 3. Get your freezing game going. On the cold dreary days of winter…yes, it will get cool then cold again, and I can’t WAIT…you will be so happy that you froze these local gems. They will be available for another three weeks in the south and a bit longer in more northern areas; so the time is plentiful! For planning purposes: I froze 22 quarts yesterday and it took roughly two and a half hours. Part of the beauty was that I was rocking to my favorite Pandora stations in my 68 degree kitchen (yep, that’s right, 68 degrees!) while some
idiots great folks were running around outside in the 100 degree heat. You are aware that I abhor heat, humidity, and mosquitoes, right?! A tutorial isn’t even necessary; here’s how you do it:
Wash shelled butter beans thoroughly, removing any debris.
Heat large pot of water to boiling.
Add as many beans as pot will hold. (My large pot holds 4 quarts.)
Blanch in boiling water for 2 minutes. (Water does not have to come to a boil again.)
Drain and cool immediately in ice water bath for 5 minutes. (Mix cold water with ice in large bowl and pour in beans.)
Dry on large towel in thin layer.
Package in freezer zip top plastic bags.
Squeeze as much air out as possible.
Seal, and freeze up to 9 months.