Preserving Sweet Corn

Preservation of sweet corn involves freezing or canning to lock in its fresh flavor, ensuring year-round enjoyment.

As the summer season comes to an end, many of us want to savor the taste of fresh
sweet corn for a little longer. Fortunately, there are several methods of
preserving sweet corn that can help us enjoy its flavors well into the fall and
winter months. Whether you prefer freezing, canning, or drying, this
comprehensive guide will provide you with the tips and techniques you need to
preserve your sweet corn effectively.

Tips and Techniques for Long-Lasting Enjoyment

Selecting and Preparing Fresh Corn

Before diving into the various preservation methods, it’s essential to know how to
select and prepare fresh corn for optimal results. When choosing corn, look for
ears with fresh green husks, silk ends free from decay or worm injury, and stem
ends that are not discolored or dried. 

Plump, well-covered ears with not-too-mature kernels are the best choice. It’s important to pick corn and
process it within 2-3 hours to prevent the loss of natural sugars and maintain
the best flavor.

To prepare corn for preservation, start by removing the husks and silky fibers.
Gently scrub the ears with a vegetable brush to ensure all fibers are removed.
If you plan to freeze or dry the corn, blanching is a crucial step. 

Blanching helps the vegetables stay fresh longer by inactivating enzymes that can cause
spoilage. To blanch corn, boil the husked ears for 7-11 minutes, depending on
their size. After blanching, cool the ears in ice water and drain well before
proceeding with the preservation method of your choice.

Freezing Sweet Corn

Freezing sweet corn is a popular method that allows you to enjoy the taste of summer
even when it’s snowing outside. Freezing is best for fully mature corn, and the
process can be done in three different ways: freezing corn on the cob, freezing
whole kernels, or freezing cream-style corn.

• Freezing Corn on the Cob

To freeze corn on the cob, blanch the ears according to their size and cool them
thoroughly in iced water. Once cooled, wrap each ear in separate freezer film
or foil, removing excess air. 

You can also place several ears in a freezer bag, ensuring to remove as much air as possible. Label the packages with the date
and contents before placing them in the freezer at 0°F or lower. Frozen corn on
the cob can be stored for up to 9 months.

• Freezing Whole Kernels

Blanch the corn kernels for 4 minutes and then chill them. Drain the water and cut off
the kernels to about two-thirds depth. You can use a corn cutter or a sharp
knife to accomplish this. 

Pack the kernels tightly into containers or freezer
bags, leaving about half an inch of headspace on top. Seal the containers or
bags, label them with the date and contents, and freeze them in a freezer set
at 0°F. Proper air circulation in the freezer is essential for quick freezing. Frozen
whole kernels can be stored for up to 12 months.

• Freezing Cream-Style Corn

For freezing cream-style corn, cut the corn at about the center of the kernels and
scrape the cob with the back of a knife to remove the juice. Cook the corn in a
double boiler, stirring until thickened. 

Cool the corn quickly in an ice bath,
stirring until it has cooled. Pack the corn in airtight containers, leaving
about half an inch of headspace. Label the containers with the date and
contents and freeze them immediately in a freezer set at 0°F. Cream-style corn
can be stored for up to 9 months.

Discover the secrets to savoring sweet corn’s goodness longer with expert tips and techniques for optimal preservation.

Canning Sweet Corn

Canning sweet corn is another excellent way to preserve its flavor and texture. The
canning process involves sealing the corn in jars and heating them to destroy
bacteria and enzymes that could cause spoilage. There are two common methods
for canning sweet corn: canning whole kernel corn and canning cream-style corn.

• Canning Whole Kernel Corn

To can whole kernel corn, select ears with slightly immature or barely mature
kernels. Husk the corn, remove the silk, and wash the ears. Blanch the ears in
boiling water for 3 minutes and then cut the kernels from the cob, making sure
not to scrape the cob. 

Scrape the cob adds starch to the jar and may make the
canned corn unsafe. If desired, add 1 teaspoon of salt per quart jar before
filling with corn. Process the jars in a pressure canner according to the
recommended times for your altitude. Whole kernel corn can be safely canned for
long-term storage.

• Canning Cream-Style Corn

For canning cream-style corn, select ears with slightly immature or barely mature
kernels. Husk the corn, remove the silk, and wash the ears. Cut the corn from
the cob at about the center of the kernels and scrape the remaining corn from
the cobs with a table knife.

 In a saucepan, add two cups of boiling water to
each quart of corn and scrapings. Heat the mixture to boiling and simmer for
about 10 minutes or until thickened. Cool the corn quickly in an ice bath,
stirring until it has cooled. 

Pack the corn in airtight containers, leaving
about half an inch of headspace. Label the containers with the date and
contents and process them in a pressure canner according to the recommended
times for your altitude. Cream-style corn can be safely canned for long-term
storage.

Drying Sweet Corn

Drying
sweet corn is an ancient preservation method that removes moisture from the
kernels, extending their shelf life. While it is not as commonly used today,
drying corn can be a fun and rewarding way to preserve this summer staple.
There are two methods for drying corn: drying kernels and drying cobs.

• Drying Corn Kernels

To dry corn kernels, blanch the ears, and then cut the kernels from the cob.
Spread the kernels on drying trays and preheat an oven or food dehydrator to 130°F
to 140°F. Dry the corn kernels for 6-12 hours, or until they become brittle.

 Once dry, cool the kernels until they are no longer warm and then transfer them
to airtight containers. Store the dried corn in a cool, dry place, ensuring
that the containers prevent moisture and insects from getting in. Glass jars,
metal cans, or tightly fitted boxes are suitable options. Dried corn kernels
can be kept for several months, but it’s essential to check for mold
periodically, especially in humid climates.

• Drying Corn Cobs

After removing the kernels, cut the cobs into one-inch lengths. Dry the cobs as you
would with corn kernels until they become brittle. Dried corn cobs have various
uses beyond preservation. 

They can be used as fire starters for barbecues or
campfires, providing a natural and aromatic way to ignite flames. Dried corn
cobs are also excellent for smoking delicately flavored foods such as fish,
chicken, and mild cheese.

Pickling Sweet Corn

Pickling
sweet corn adds a tangy and refreshing twist to this beloved vegetable. Pickled
corn can be enjoyed as a salad-like relish or used as a garnish for various
dishes. It’s a versatile preservation method that can be accomplished using a
boiling water bath canner. Here’s a simple recipe for pickled corn relish:

Pickled Corn Relish

• 10 cups fresh whole kernel corn (16 to 20 medium-size
  ears) or six 10-ounce packages of frozen corn

• 2 1/2 cups diced sweet red peppers

• 2 1/2 cups diced sweet green peppers

• 2 1/2 cups chopped celery

• 1 1/4 cups diced onions

• 1 3/4 cups sugar

• 5 cups vinegar (5% acidity)

• 2 1/2 tablespoons canning or pickling salt

• 2 1/2 teaspoons celery seed

• 2 1/2 tablespoons dry mustard

• 1 1/4 teaspoons turmeric

Boil
ears of corn for 5 minutes and then dip them in cold water. Cut the whole
kernels from the cob or use frozen corn. Combine the corn, peppers, celery,
onions, sugar, vinegar, salt, celery seed, dry mustard, and turmeric in a
saucepan. Bring the mixture to a boil and simmer for 5 minutes, stirring
occasionally.

If desired, thicken the mixture with a flour paste (1/4 cup flour blended in 1/4
cup water) until it reaches the desired consistency. Fill jars with the hot
mixture, leaving half an inch of headspace. Adjust the lids and process the
jars in a boiling water bath canner according to the recommended times for your
altitude. Pickled corn relish can be stored for up to 6 months in a cool, dark
place.

Storage and Shelf Life

Proper storage is crucial to maintaining the quality of preserved sweet corn. Frozen
corn should be stored at 0°F or lower and can be kept for up to 9 months.
Canned corn should be stored at temperatures below 70°F, with a shelf life of
3-6 years, depending on storage conditions.

 Dried corn should be stored in a
cool, dry place in airtight containers to prevent moisture and insect
infestation. The shelf life of dried corn varies depending on the climate, but
it can generally be kept for 1-2 months in humid climates and longer in drier
climates.

Nutritional Value

Sweet corn is not only a delicious vegetable but also a good source of carbohydrates,
food energy, vitamins, minerals, and protein. Yellow corn contains vitamin A,
and all corn varieties offer nutritional benefits. Fresh corn is 74% water and
has approximately 85 calories per ear. Canned corn provides around 170 calories
per cup.

Preserving sweet corn allows you to enjoy its flavors long after the growing season.
Whether you choose to freeze, can, dry, or pickle your corn, the methods
outlined in this guide will help you savor the taste of summer throughout the
year. So, grab your corn and get ready to preserve it in a way that suits your
preferences and culinary needs.

Conclusion

A.
Recap of maintenance methods: on this part of the belief, you will summarize
the exceptional methods mentioned for preserving candy corn, inclusive of
freezing, canning, and drying. In brief remind the reader of the blessings and
key steps of every method.

B.
Encouragement to attempt keeping sweet corn: here, you may motivate the reader
to recollect attempting one or greater of the protection methods discussed.
Emphasize the blessings of having sweet corn to be had passed its traditional
growing season, inclusive of enjoying its delicious taste within the low season
or lowering food waste.

C.
Very last thoughts at the cost of keeping fresh produce: inside the very last
part of the conclusion, you’ll offer a few broader reflections at the cost of
retaining fresh produce in standard.
Discuss how maintaining meals like candy
corn can be a realistic and sustainable manner to make the maximum of seasonal
harvests, aid local agriculture, and contribute to a more diverse and
nutritious weight loss program at some stage in the 12 months.