Learn how to properly preserve corn on the cob so that it can be enjoyed all year long. This guide provides tips on how to select, store, and prepare corn for preservation.
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Introduction
In this guide, we will discuss how to preserve corn on the cob. We will cover the best methods for freezing and canning corn, as well as tips for storing fresh corn
What is Corn on the Cob?
A corn on the cob is a whole ear of corn that is still attached to the cob. The cob is the hard, woody part of the plant that the kernels of corn are attached to. The kernels are the edible part of the plant that we eat as corn. Corn on the cob can be eaten raw, but it is most commonly boiled or grilled.
The Nutritional Value of Corn on the Cob
Corn on the cob is a good source of several vitamins and minerals, including thiamin, niacin, and vitamin C. It is also a good source of dietary fiber and protein. One ear of corn on the cob contains about 25 grams of carbohydrates, 3 grams of protein, and 2 grams of fiber.
How to Preserve Corn on the Cob
It’s easy to preserve corn on the cob so that you can enjoy it all year long. Whether you want to freeze it, can it, or pickle it, there are several different ways to preserve corn.
Freezing corn is one of the easiest ways to preserve it. Just husk the corn, remove the silk, and blanch the ears in boiling water for three minutes. Then, cut the corn off the cob and place it in freezer bags. Remove as much air as possible from the bags and freeze them.
If you want to can your corn, start by husking and removing the silk from the ears. Blanch the ears in boiling water for three minutes, then cut the corn off the cob. Pack the corn into jars, leaving one inch of headspace at the top of each jar. Add a teaspoon of canning salt to each pint jar and a half teaspoon of canning salt to each quart jar. Fill each jar with boiling water, leaving one inch of headspace at the top. Place a lid on each jar and tighten until just snug. Process pint jars for 55 minutes and quart jars for 85 minutes in a pressure canner at 10 pounds of pressure (11 pounds of pressure if you’re above 1,000 feet above sea level).
Pickling is another great way to preserve corn on the cob. Start by husking and removing the silk from the ears of corn. Blanch the ears in boiling water for three minutes, then cut them into pickling length pieces (about two inches). Pack the corn into jars, leaving one half inch of headspace at the top of each jar. To make a pickling solution, mix together two cups of vinegar (5% acidity), two cups of water, and four teaspoons of pickling salt. Pour this mixture over the corn in each jar, filling it to within one half inch of the top of each jar. Place a lid on each jar and tighten until just snug. Process pint jars for 20 minutes and quart jars for 25 minutes in a boiling water canner.
The Benefits of preserving corn on the Cob
Preserving corn on the cob is a great way to enjoy fresh corn all year round. Corn on the cob that is preserved properly can last for up to one year. There are many benefits to preserving corn on the cob. Preserving corn on the cob allows you to enjoy fresh corn all year long. Corn on the cob that is preserved properly can last for up to one year.
Preserving corn on the cob also allows you to control the quality of the corn. You can choose to preserve only the best ears of corn, and you can choose how you want to preserve them. One of the most popular methods of preserving corn on the cob is canning it. Canning allows you to control the quality of the corn, and it also allows you to control how much salt and sugar you add to the preserved corn.
Another benefit of preserving corn on the cob is that it allows you to save money. Preserved corn on the cob costs less than freshcorn because you are not paying for packaging, transportation, or storage. When you buy freshcorn, you are paying for all of these things, even if you don’t eat all ofthe ears of corn. When you preserve corn on the cob, you are only paying forthe cost of the ears of corn and any spices or sugar that you add duringpreservation.
The Best Way to Preserve Corn on the Cob
There are many ways to preserve corn on the cob. Some methods are better than others, depending on your needs and preferences. Below, we’ll explore the best way to preserve corn on the cob.
The Worst Way to Preserve Corn on the Cob
If you’re looking for the worst way to preserve corn on the cob, congratulations, you’ve found it! We would not recommend this method to anyone, but in case you’re curious, here’s how it’s done.
First, start with fresh corn on the cob. Next, boil the corn in water for 3-5 minutes. Then, remove the corn from the water and immediately place it in a container of ice water. Finally, store the corn in the refrigerator for up to 2 days.
As you can probably imagine, this method of preservation results in corn that is mushy and bland. If you want to enjoy fresh-tasting corn on the cob anytime of year, we recommend freezing or canning your corn instead.
How to Use Preserved Corn on the Cob
If you’re lucky enough to find sweet corn in the middle of winter, you can preserve it to enjoy throughout the year. Sweet corn is preserved by blanching, or parboiling, the ears in water for a few minutes before freezing them. Blanching stops the enzymes that cause loss of flavor, color and texture. It’s important to blanch corn before freezing it because otherwise the quality of the corn will degrade rapidly in the freezer.
To use preserved corn on the cob, simply cut off the desired amount of kernels and cook them as you would fresh corn. You can sauté them in a pan with a little butter, flavor them with salt and pepper, or add them to soup or Stew.
Recipes Using Preserved Corn on the Cob
If you’re lucky enough to have fresh corn on the cob, you may want to preserve it so you can enjoy it all year round. Corn can be preserved by pickling, freezing, or canning.
Pickled corn is a great addition to salads or as a condiment. To pickle corn, start by boiling the ears of corn for 3 minutes. Then, cut the kernels off the cob and place them in a jar. Add vinegar, water, sugar, and spices to the jar and screw on the lid. Store the jar in the refrigerator for up to 2 weeks.
To freeze corn, start by blanching the ears of corn in boiling water for 3 minutes. Then, cut the kernels off the cob and place them in a freezer bag. Remove as much air from the bag as possible and seal it shut. Frozen corn will last for up to 6 months.
Canned corn is a great way to have ready-to-eatcorn anytime you want it. To can corn, start by boiling the ears of corn for 3 minutes. Then, cut the kernels off the cob and place them in a jar. Add vinegar, water, sugar, and spices to the jar and screw on the lid. Process in a hot water bath for 30 minutes. Canned corn will last for up to 1 year.
Conclusion
There are many ways to preserve corn on the cob. The most popular method is canning, but you can also freeze or pickle corn. Each method has its own benefits and drawbacks, so choose the one that best fits your needs.
