Freezing corn

The sunflowers are beginning to open up in our garden. I am amazed at these in how they will literally follow the sun through out the day, thus given their name, it is no wonder! I'm not the only sun worshipper.

Our corn in our garden decided that it was time to be harvested yesterday. Actually Yooper decided around 6 last night that it was time to freeze some corn.

Believe me this is a huge process for large amounts of corn. And a huge mess in my kitchen. The corn first has to be hand picked from the garden, shucked, washed, cut from the cob, dumped into a pot, boiled, cooled and then bagged. It was like an assembly line in our kitchen last night. Last night we put together roughly 30 quarts of corn into our freezer.

Now my fingers smell like vomit from shucking the corn and peeling the stray "hairs" from the cob. What a pleasant surprise and aren't you filled with a wealth of knowledge now?

Here is the recipe that we used to freeze our corn. A dairy farmer that Yooper visited gave him this years ago when he had his first harvest of corn.

8 cups of corn

1 cup of water

1/4 cup butter

1 tablespoon sugar

2 teaspoons salt

Boil for three minutes, stirring occasionally.

Let cool before putting placing in freezer bags.

I used salted butter with this, but you could certainly try unsalted butter, as you are already adding 2 teaspoons anyway. Or you could not add the salt and used salted butter. If you like salty things, I say go with the salted butter!

This is a yummy, sweet corn recipe !

Now I need to go vacuum up kernels of corn and mop my kitchen floor and wash pans and bowls and take a nap!