My family has been raising and marketing hundreds of acres of sweet corn for 5 generations. Mom and grandma always tried to do their best to educate people to not do this, but it was always a losing battle. Never understood why people leave it on the cob. Takes up a ton of space in the freezer, and the cob sucks the sugar out of the kernels. Never tastes as good as if you take it off the cob. Cutting it off doesn't take long, worth the little bit of extra effort.
Exactly right! Cut it off the cob for best flavor. If you REALLY want to leave it on the cob, blanch it in boiling water for a few minutes then, put it in ice water to stop the cooking. Let it dry then freeze it.
I bought 3 dozen ears of corn. I used my food saver for corn on cob and cut of the cob corn. I have been using my food saver for many years. It’s Great
This is the truth. Nothing worse than finding out much later that you've got a very tiny leak. Some don't show for months. Then you've got the frost and sometimes freezer burn.
Allen we have always blanched it cool it off in ice water then put it on towels and let it dry. Then put it in ziplock with 12 ears. We've done it that away for decades and it works. When you blanch it keeps it flavor and drying it will not freeze up trust me. We would put up about 300 hundred bags and it fed six all winter.
Yes, storing for a few months in plastic bags does work. However, even with blanching, as you stated, I never had long term success with with plastic freezer bags. Brand and/or closure style didn't matter. Over time, ice crystals would form inside the bags. Never had that problem when I vacuum sealed the earn in heavy duty vacuum sealer bags. This is true even when an abundant harvest lasts well beyond a year.
Awesome video and tutorial. I've been a meat cutter for over 26. Just retired early, so I can cut meat for a friend who owns a processing center. We have 2 types commercial vacuum packers. Can't beat them. Your lesson labor for your harvest reminds me of a parable in the Bible, 👍😊
I cut the corn off the cob no cooking Put it in freezer bags and get as much air out as I can. Been doing this for 20yrs. Take it out of the freezer put it in a pot and add butter and salt and pepper. Great at Thanksgiving , Christmas and Easter. Even kept for 2 years once.
While in the US Air Force, our shop would vacuum package .38 revolvers for the aircrew members and place them in a sealed container for the crews to take on the plane while on Alert Duty (aircraft are prepped and ready to launch in an emergency or war). To get the air tight seals we‘d use a vacuum cleaner with a 1/4“ hose attachment that we would make to remove the air. You can use the same idea on ziplock freezer bags. Just place items in bag, insert a 1/4“ hose (water supply line for your ice maker works or take the insides out of a ink pen and use the lower part) attach it to the end of your vacuum cleaner hose (tape works OK). Zip the bag closed up to the 1/4“line or pen, turn vacuum on, remove air and at the same time remove 1/4“line or pen while finishing zipping the bag closed. It will take practice but you will be able to close the bag without air flowing back in. Cheers
We have been vacuum packing our corn for five years we don’t Blanche it and when we thought out and cook it it loses none of its taste oxygen destroys everything
We always have a problem with earworms, and I just hate the thought of freezing the corn with the worm in it The only way I can be sure is to shuck it before freezing.
Great advice. A little off the OP, but the best way to cook corn on the cob is leave the shucks on, cut about an inch off both sides, and microwave around 3 minutes per ear. Dang good and easy.
You can reuse those bags if you open them carefully. Those bags aren’t cheap. I cut the used bag open as straight as possible and wash it out and put it up in the cabinet and save it for next time. Might as well save a dollar!
Check Amazon. I buy large boxes of quality, ready-made bags @ 1/4 the price. Pay attention to thickness (mils) and read reviews. Beware! There are cheap bags and scams to avoid.
I’ve been doing this method for years with great results I recently started adding a heaping table spoon of butter to the bag before sealing. When you want to eat boil in the bag and your corn is pre buttered!
@@BIGALTX Yes the butter is fine frozen We usually have our corn eaten within a year of freezing it It’s always fresh and delicious. My wife regularly freezes butter if she finds it on sale so we have it for later
@@BIGALTX The reason your corn was not pristine last year was not due to the zip lock bags, but the lack of blanching it before freezing it. Vacuum sealing will not take care of all of this, maybe some. I have some corn in the freezer now over 2 years old in zip lock bags that are the same color as when they were blanched. Why do all the work to raise your corn and leave off the most important step? Before you put a video up for all to see, Do some research.
If you look at the comments here you'll find about half and half of folks that blanch and those that don't. Maybe I should, but I just haven't seen a problem with not blanching... so far... But, thanks for your input, always appreciated! 👍😎
I would never freeze corn on the cob. You're better off cutting kernels off cob and freezing it. It's saves space. I grow 40 acres of sweet corn and only eat it the day it's picked.
The Wheel Hoe I used in this video is a *High Arch Wheel Hoe* from Hoss Tools: LEARN MORE ABOUT HOSS TOOLS HERE: bit.ly/homesteadadvisor This one is great for hilling corn and potatoes, but not as good for regular cultivating other crops. For general cultivation I recommend the *Double Wheel Hoe* You can find both, and a lot more at the link above. Look under "Garden Tools" Hope that helps, alan
The problem is that when you unthaw it and cook it the corn ends up mushy. I found cutting the kernels off and freezing them on a sheet pan then vacuum packing.
I haven't found the kernels to be mushy at all. They are crisp right off the cob. We usually microwave ( frozen ears for about 10 minutes), but even if I cook them in water, they are not mushy... never have been
@@lendouma3224 Not sure... I wish I could tell you something different to do. You might try blanching and drying them next time. Some swear by that method.
Yes, corn should be blanched to stop enzymes that negatively affect flavor over time. While you don't have to blanch, the end result is much better, if you do.
Your first time (freezing corn) using the vacuum sealer but since this freezing method you haven't kept it long nor yet tried it several months later (truest taste test)... how can you be sure this worked & IS a SUCCESSFUL WAY? Please update after giving final thumbs up - after being in the freezer for months and remaining true to taste. TY appreciatively.
Absolutely the very best way to store corn on the cob. Been using a FoodSaver many years for this very purpose (among others). Much more than a year later, the corn tastes like it is fresh from the field. I'm making myself hungry, too, thinking about an ear of sweet corn. Thank you for sharing. Hope lots of folks will take your advice. God Bless.
@@My-22-Cents With the FoodSaver brand of vacuum seal bags, I just drop a bags of frozen corn into a pot of boiling water for a few minutes. Time depends on the size of the corn and how much is in the bag. Doesn't take long. Remove bag from the water with tongs. Carefully open the bag. Enjoy.
I did mine last year like that, for winter use. It comes out looking like it did the day I vacuum sealed it, but it didnt taste the same. I think but not sure a person should blanche it first. My next try will blanche
Could you tell me please, when you use the corn on the cob during the winter, does it taste like old cobs? That's my problem. Frozen corn on the cob doesn't taste good. But if I buy some in the store, it tastes good. What does the boughten corn on the cob do that I am doing wrong. I'm very frustrated throwing our all my hard work because it doesn't taste good. Help me please.
I have left the husks on my corn and froze them in plastic bags and in in the open just in the sack it came in and it stayed just as good, mother nature knows how to wrap
Calling all prepper's. While many are preparing for the worst, There is truly something much worse. You must ask yourself, What about my spiritual preparation? Are you prepared for when Jesus returns? The bible says, What does it profit a man to gain the whole world and lose his sole? Everything we gather cannot go with us when we die. Whether it's food, money, precious metals, or whatever. Are you prepared for Jesus's return? It will be the easiest prep your have ever done and doesn't require much time. 3 easy steps. Step 1 ask for forgiveness or your sins. 2. Ask Jesus into your heart. 3. Make him your Lord and Savior. If you will do this you will have your spiritual preparation complete as well. Don't delay we never know when the bottom will fall out. God bless.
Freezer bags aren't what they used to be-vacuum sealing is the way to go. I even freeze chili and other meals in containers, pop them out and vacuum seal. Preserves quality and flavor. The initial cost is offset by long-term savings. Plus who wants to put all the effort and expense (and spirit) into growing your own food just to see it freezer burned? But-what about a taste test of Temptress? You know you tried some-spill it! I'm up north and started late so it'll be months before mine is ready and I've got to know.
I did this method this past summer. I had some just the other week. I found the corn to be somewhat soft and not crisp like fresh corn. Any suggestions to getting it crisp to the bite? Or, is this just how frozen corn on the cobb is? If so I'll live with it.
What kind of fertilizer do you use like mpk all that stuff there's about a hundred different things on Google and seeing as how yours looks so good and what kind of seat are you using first time planter hoping to be a good Farmer at some point thank you for your help
Do you find that when you freeze corn (in any way) once frozen, thawed and cooked - does it go mushy? Beginning of corn season here in British Columbia 🇨🇦 and I’ve wanted to buy in bulk and do this - but I’m just not sure how it would effect the texture of it once frozen thawed and cooked.
I freeze mine in the shuck. Been doing it for years and have the best luck. I trim the stalk flush and layer it bottom to top on the shelf. Back in the day I had a dedicated upright freezer just for corn lol..
@@BIGALTX lol I had fresh corn all year or most of the year with 5 mouths to feed when the kids were young and home. The last of it tasted just as fresh the day it went in a year later
@@jimmieburleigh9549 Do you cut the tops and bottoms off before you freeze... (like kinda square them off)... or just leave the silks and bottom stalk piece on it?
@@BIGALTX all I do is cut the stalk end flush. I leave the silk end alone.. sometimes I'll trim a little of the dried silk off if there is alot but that's it. Maybe I'll nip the ends of the curled over part of the outer husk if it's big and gnarly.. But in general I pick trim the stalk flush or kinda flush leaving all the husk intact and stack in freezer. Then when I want to cook 1 or just a few I put straight in microwave for 3 minutes straight out freezer(time will very with microwave) pull it out cut off stalk end where its past the husk line grab the silk end with a rag and squeeze and the corn pops out with no husk or silk then butter and eat. Lol.
If you cut the ends off to square it up like you said you defeat the purpose of the natural insulation and frost bite/freezer burn protection of the silk and husk.
How long will the corn stay good for with the vacu seal method? I have a method I use but the corn only stays good for about 2 months in the freezer....
We have eaten it for a year and beyond and it still stays good. This year we just froze it some of it in the shucks without vacuum, sealing it. It’s been in the freezer for about three months and it’s still perfect.
@@BIGALTX A year! Nice. Having corn all year round is a sweet treat. Yeah I chop off the ends and take off half the shucks but it only stays good for me for about 2-3 months. I probably could do a better job getting a bit more air out of the bag. Thanks for the response, cheers...
Good luck borrowing a mini digger. Ive been asking all year on my allotment.. and my poly tunnel blew down...happy digging from me at the allotment project.
This may not be what you are discussing but it is the best and safest response to the the door inquiry of the “vaccine police”. You have to answer the door either through it (not opening) or as I do with a Ring Doorbell. This way they may not return thinking no one was home the first time. You just respond to them simply saying, “I’m sorry, I only discuss my medical information with my doctor. Thank you, (optional) God Bless and goodbye.” That is all and enough. Ignore them after that and if they return repeat the above.
Im from north Norway, way up by the polar cirkle. Im sorry i did not understand everything you said. but i want to ask: why do you peel the leaves away from it? dont it protect the corn inside in the freezer? i have 7 corn plants, only about 2 foot high. one of them have gottn the bush on top, do you think the corn plant coms longer down eventeluy? we have some days hot, but lots of nights almost freezing outside. Love from Heidi, north Norway,
I have been freezing corn on the cob this way for years. I blanch it first and let it dry before sealing. Do you blanch your corn before vacuum sealing?
@@mamawfrancy True. The previous year I used Ziplock freezer bags. I didn't like how they turned out. That's why I'm using the Foodsaver Vacuum sealer.
I seal meat this way also. It will not get freezer burnt and it will keep in the freezer for up to a year. I seal fruits and vegetables like this. If it's got a lot of liquid in it, I place 2 paper towels folded at the top but below the seal. The paper towels stops the liquid from running into the seal.
Did you blanch it? Also, how do you cook your corn as ft we r freezing? Trying to find the perfect way to enjoy it without remaking the wheel. We grow ambrosia.
I did not blanch, but lots of folks here said they do. Here's one way I cook it: ruclips.net/video/9c6SC8O-RNo/видео.html Also, if it's frozen, we usually microwave 2 or 3 ears for 10 minutes (on a plate, wrapped up in a towel)... It turns out great.
Can you explain why you hill the corn? I live in the middle of the corn belt, surrounded by literally hundreds of thousands of acres of corn. No field corn gets hilled, and my family has been growing sweet corn in the garden for generations now....never have even heard of hilling corn before. Curious if its just a something that is done in your neck of the woods.
As I understand it, it helps the corn "stand up" to wind storms... etc. I would guess in huge corn fields, most of the corn is protected from winds. Only the very outside rows would be subject to being blown over... but just guessing.
The only veg that I can't eat, it is just horrible to me. Ok mixed in a salad or some thing as long as it is not the main ingredient or to much I never use it but if asked out or buy a salad with inside I will eat it.. But baby corn I can eat away...go figure....lol lol
I don't need or have space for a freezer full of cobs. We blanch the ears, chill them in ice water, then cut the corn off the cob and vacuum seal it. I comes out of the freezer a year later just like the day you froze it. The important thing is to process it immediately after you pick it.
I did NOT blanch. I just don't see spending the extra time and energy (propane) Many DO blanch, but I do not. We've still got some left. Still tastes great 👍😎
We put butter salt and pepper in the bag then seal it when you eat it put bag and all in water boil it the corn boils in butter just make sure the bag is fully in the pot or it will open
You still don't have it right.... For the best tasting, longest lasting freezer corn, you must 'blanch' the corn in boiling water for a couple of minutes, then plunge in ice water to stop the cooking. This kills an enzyme in the corn that will otherwise spoil the taste even while it is in the freezer. Been doing it for 70 years. Recently, we've been putting the raw cut corn in the vac bag, then blanching in the bag. Doesn't take long and makes a huge difference in quality over time. Try some both ways and get back to me after Thanksgiving dinner. I'll bet you start blanching!
Blanching seems like a lot more work and a lot more energy used. Not saying it's not better... just that I don't know if it would be worth it for me. Thanks for the comment
@@BIGALTX That's why I'm suggesting trying some both ways. I'm going to do it, too! It will be the same for a while. But after a period of months in the freezer, the tastes go off. Maybe the vac bag will cure this. I'm all for that! So - let's try both ways side by side, and see. Love your videos and channel.
I've never done that so I don't know You're going to have to cook it when you get it out of the freezer, so I don't see any sense in cooking before it's frozen
Just shucked and boiled for 5 mins blanched tried an ear, it was perfectly cooked. Laid out some paper towels to let it dry before I freeze them. Thanks for the advice
Be sure to slightly under cook the corn. And when you get it out of the freezer DONT COOK IT AGAIN. Just a few seconds in the microwave will do the trick
@@BIGALTXIm happy to know I dont have to blanch. Seems like it would deplete nutrients to be honest and as far as microwaves it is not good to heat food in them at all. I dont even own one by choice.
My family has been raising and marketing hundreds of acres of sweet corn for 5 generations. Mom and grandma always tried to do their best to educate people to not do this, but it was always a losing battle. Never understood why people leave it on the cob. Takes up a ton of space in the freezer, and the cob sucks the sugar out of the kernels. Never tastes as good as if you take it off the cob. Cutting it off doesn't take long, worth the little bit of extra effort.
That's probably true.
But... it just looks time consuming to have to cut it off the cob.
Also, love to eat it off the cob... like a typewriter 😎
It's all about eating it off the cob. It's the experience, more than the taste.., which is still great even if "..the cob sucks the sugar..."
Exactly right! Cut it off the cob for best flavor. If you REALLY want to leave it on the cob, blanch it in boiling water for a few minutes then, put it in ice water to stop the cooking. Let it dry then freeze it.
@@BIGALTX TASTES MUCH BETTER WHEN IT'S STILL ON THE COB! Hands down, better.
@@Tonetwisters
Agreed! :)
I thought you had to blanch corn before you can freeze it .
Some do, some don't.
I don't, but might next time... just to see if there's a difference.
you should really par-boil your corn before vacuum sealing your corn. The only reason I say this is par-boiling will kill any parasites in the corn.
Many do.
I just don’t see the need.
Cut the corn off the cob before freezing the cob does not make it taste any better that some strange myth
Lots of folks do it like that for sure!
I love vacuum sealing. I do meat, flour, sugar, corn meal and a bunch of other stuff.
That is awesome!
I have also put pats of butter in the bag, then vac it. So when we wanted corn, we could drop it in boiling water and the butter would melt on it.
Wow... 2 birds... one stone... great tip!
I bought 3 dozen ears of corn. I used my food saver for corn on cob and cut of the cob corn. I have been using my food saver for many years. It’s Great
Yes it IS! :)
Great job..... While one seal is fine double sealing 1/4" out costs nothing and is insurance in case of failure
Yep... I usually always double seal, but was in a hurry.
Hope I'm OK
This is the truth. Nothing worse than finding out much later that you've got a very tiny leak. Some don't show for months. Then you've got the frost and sometimes freezer burn.
@@johnlshilling1446 It's happened to me. My grandson gave me a vacuum chamber to seal mason jars.... that thing is a great addition
Allen we have always blanched it cool it off in ice water then put it on towels and let it dry. Then put it in ziplock with 12 ears. We've done it that away for decades and it works. When you blanch it keeps it flavor and drying it will not freeze up trust me. We would put up about 300 hundred bags and it fed six all winter.
Yes, storing for a few months in plastic bags does work. However, even with blanching, as you stated, I never had long term success with with plastic freezer bags. Brand and/or closure style didn't matter. Over time, ice crystals would form inside the bags. Never had that problem when I vacuum sealed the earn in heavy duty vacuum sealer bags. This is true even when an abundant harvest lasts well beyond a year.
300 bags is a LOT of freakin' corn... wow!
Does it get mushy?????
Awesome video and tutorial. I've been a meat cutter for over 26. Just retired early, so I can cut meat for a friend who owns a processing center. We have 2 types commercial vacuum packers. Can't beat them. Your lesson labor for your harvest reminds me of a parable in the Bible, 👍😊
Thanks for the comment.
My dad was a meat cutter for 40 years.
I wish I'd have learned more from him ...
I cut the corn off the cob no cooking
Put it in freezer bags and get as much air out as I can. Been doing this for 20yrs. Take it out of the freezer put it in a pot and add butter and salt and pepper. Great at Thanksgiving , Christmas and Easter. Even kept for 2 years once.
Great tip, thanks!
@@BIGALTX no problem , just sharing knowledge
While in the US Air Force, our shop would vacuum package .38 revolvers for the aircrew members and place them in a sealed container for the crews to take on the plane while on Alert Duty (aircraft are prepped and ready to launch in an emergency or war). To get the air tight seals we‘d use a vacuum cleaner with a 1/4“ hose attachment that we would make to remove the air. You can use the same idea on ziplock freezer bags. Just place items in bag, insert a 1/4“ hose (water supply line for your ice maker works or take the insides out of a ink pen and use the lower part) attach it to the end of your vacuum cleaner hose (tape works OK). Zip the bag closed up to the 1/4“line or pen, turn vacuum on, remove air and at the same time remove 1/4“line or pen while finishing zipping the bag closed. It will take practice but you will be able to close the bag without air flowing back in. Cheers
We have been vacuum packing our corn for five years we don’t Blanche it and when we thought out and cook it it loses none of its taste oxygen destroys everything
Amen, thanks for the confirmation! 👍🏻😎
We cut both ends off and take off about half of the husks then vacuum seal it. We finish shucking it when we cook it and it turns out amazing.
We always have a problem with earworms, and I just hate the thought of freezing the corn with the worm in it
The only way I can be sure is to shuck it before freezing.
Can u cream it after you take it out?? I’ve got a lot of corn to cream in a short amount of time & I’d like to freeze on the cob then go back & cream.
Great advice. A little off the OP, but the best way to cook corn on the cob is leave the shucks on, cut about an inch off both sides, and microwave around 3 minutes per ear. Dang good and easy.
We've done it that way in past years, and yes, it's a great way to store and prepare corn.
You can reuse those bags if you open them carefully. Those bags aren’t cheap. I cut the used bag open as straight as possible and wash it out and put it up in the cabinet and save it for next time. Might as well save a dollar!
Sure... I've reused a few in my day.
Good tip, thanks!
Check Amazon. I buy large boxes of quality, ready-made bags @ 1/4 the price. Pay attention to thickness (mils) and read reviews. Beware! There are cheap bags and scams to avoid.
I’ve been doing this method for years with great results
I recently started adding a heaping table spoon of butter to the bag before sealing.
When you want to eat boil in the bag and your corn is pre buttered!
Fantastic!
The butter is OK frozen...?
For how long?
Are you the chef from Neworleans
@@mikedouglas9535
Hahaha... nope :)
Sorry about that i was referring Kevin Blevins. Mike
@@BIGALTX
Yes the butter is fine frozen
We usually have our corn eaten within a year of freezing it
It’s always fresh and delicious.
My wife regularly freezes butter if she finds it on sale so we have it for later
Do you blanch it before freezing?
I did not... some do... in fact, some say it NEEDS to be blanched... but I haven't found that to be true.
@@BIGALTX Good to know, I was always told to blanch first. One less step.
@@BIGALTX The reason your corn was not pristine last year was not due to the zip lock bags, but the lack of blanching it before freezing it. Vacuum sealing will not take care of all of this, maybe some. I have some corn in the freezer now over 2 years old in zip lock bags that are the same color as when they were blanched. Why do all the work to raise your corn and leave off the most important step? Before you put a video up for all to see, Do some research.
All vegetables should be blanched and cooled prior to freezing. Enzymes will cause spoilage if not blanched. 😊
If you look at the comments here you'll find about half and half of folks that blanch and those that don't.
Maybe I should, but I just haven't seen a problem with not blanching... so far...
But, thanks for your input, always appreciated! 👍😎
@@BIGALTX I find if not blanched the kernels taste like the cob......just sayin. Have a good day a stay safe.
I would never freeze corn on the cob. You're better off cutting kernels off cob and freezing it. It's saves space. I grow 40 acres of sweet corn and only eat it the day it's picked.
I just really like eating it off the cob... like a typewriter!!
hahaha
@@BIGALTX Exactly. You wouldn't eat just corn kernels with nice BBQ ribs.
Thank you for amazing machine what's the name of the. Machine for the weeds you use in the video
The Wheel Hoe I used in this video is a *High Arch Wheel Hoe* from Hoss Tools:
LEARN MORE ABOUT HOSS TOOLS HERE: bit.ly/homesteadadvisor
This one is great for hilling corn and potatoes, but not as good for regular cultivating other crops.
For general cultivation I recommend the *Double Wheel Hoe*
You can find both, and a lot more at the link above. Look under "Garden Tools"
Hope that helps,
alan
Is there a need to blanch or not. i have seen both methods???
Slack Outdoors - New video posted (ruclips.net/video/aZhNOQEwWw0/видео.html) 8/13/2021
The problem is that when you unthaw it and cook it the corn ends up mushy. I found cutting the kernels off and freezing them on a sheet pan then vacuum packing.
I haven't found the kernels to be mushy at all.
They are crisp right off the cob.
We usually microwave ( frozen ears for about 10 minutes), but even if I cook them in water, they are not mushy... never have been
Mine came out mushy too. So what are we doing wrong ? I did exactly what you did. Still mushy.
@@lendouma3224
Not sure... I wish I could tell you something different to do.
You might try blanching and drying them next time.
Some swear by that method.
@@BIGALTX , I did everything right, exactly like you did , but no cigar. I’ll just stick to the packaged corn and canned corn when the season is over.
@@lendouma3224
Ouch :(
Perfect timing! Just bought 50 ears today. I will vacuum seal it. Did you blanch it first?
Good question!
It is best to blanch veggies first. I always blanch my corn.
I do not blanch squash. You can wash then let soak for a few minutes in vinegar water before slicing.
Yes, corn should be blanched to stop enzymes that negatively affect flavor over time. While you don't have to blanch, the end result is much better, if you do.
If you do blanch it’s, how do you keep the water/juice from being sucked up into the seal?
Your first time (freezing corn) using the vacuum sealer but since this freezing method you haven't kept it long nor yet tried it several months later (truest taste test)... how can you be sure this worked & IS a SUCCESSFUL WAY? Please update after giving final thumbs up - after being in the freezer for months and remaining true to taste. TY appreciatively.
Not the first time freezing with the vacuum sealer, but first time in several years... after trying other methods.
Great looking corn made me hungry also thanks for the tip take care God Bless All.
Thanks, Luke!
that should last you a couple days
Hmmm... maybe a week 😎
I grew up chucking, blanching and freezing corn. Plan B was blanching, cutting corn off cob and canning it. Lots of work but good eating
Thanks for sharing
Absolutely the very best way to store corn on the cob. Been using a FoodSaver many years for this very purpose (among others). Much more than a year later, the corn tastes like it is fresh from the field. I'm making myself hungry, too, thinking about an ear of sweet corn. Thank you for sharing. Hope lots of folks will take your advice.
God Bless.
Thank you for the confirmation!!
Did you blanch first before vacuum sealing?
@@bjty5615 Yes, I blanch all vegetables that require it, before freezing.
@@oldtimerlee8820thank you. Do you just defrost and cook as normal?
@@My-22-Cents With the FoodSaver brand of vacuum seal bags, I just drop a bags of frozen corn into a pot of boiling water for a few minutes. Time depends on the size of the corn and how much is in the bag. Doesn't take long. Remove bag from the water with tongs. Carefully open the bag. Enjoy.
Thank you for valuable information I have one of those sealers and I never thought about that 👍👍👍😁😁 Tucson Arizona
Glad to help, Juan.
There are LOTS of things you can do with it: ruclips.net/p/PLutBw50GI1zyKn4zJC2W76ISydeSCfAsN
I thank you for this video! I always wondered how these sealers worked. I plan to get one for myself as well as my Daughter in law.
Glad it was helpful!
Check out the links below the video!
I did mine last year like that, for winter use. It comes out looking like it did the day I vacuum sealed it, but it didnt taste the same. I think but not sure a person should blanche it first. My next try will blanche
Sorry to hear that
I blanch my corn on the cob and parboil my corn cut of the cob. Each to her own to meet her family's needs and likes.
Do you just vacuum the raw corn or do you Blanche it? I have a vacuum sealer and love it
I do it raw, but many others say to blanch and dry first.
Could you tell me please, when you use the corn on the cob during the winter, does it taste like old cobs? That's my problem. Frozen corn on the cob doesn't taste good. But if I buy some in the store, it tastes good. What does the boughten corn on the cob do that I am doing wrong. I'm very frustrated throwing our all my hard work because it doesn't taste good. Help me please.
blanch it first and let it dry before freezing
You might want to try blanching.
I don't, and haven't noticed a big difference in texture or taste, but you might want to give blanching a try.
I have left the husks on my corn and froze them in plastic bags and in in the open just in the sack it came in and it stayed just as good, mother nature knows how to wrap
True. That works real well. We used to do it that way.
So do you not reccomend blanching first, b4 freezing??
I never blanch anything. I also have a video about not blanching southern peas… Like cream peas or purple hulls.
Check it out.
I tried this exact procedure last year. Took a pkg out in January, boiled it and it was soggy. Not snappy. What did I do wrong?
Sometimes my friend the thickness of the bag you're using they have thic bags and they have thin bags👍👍
But I haven't tried it myself so I'll see 👍😁
Good answer.
I'm not sure either... unless your power went out and came back on.
Maybe a freeze/thaw cycle would do that.
Calling all prepper's. While many are preparing for the worst, There is truly something much worse. You must ask yourself, What about my spiritual preparation? Are you prepared for when Jesus returns? The bible says, What does it profit a man to gain the whole world and lose his sole? Everything we gather cannot go with us when we die. Whether it's food, money, precious metals, or whatever. Are you prepared for Jesus's return? It will be the easiest prep your have ever done and doesn't require much time. 3 easy steps. Step 1 ask for forgiveness or your sins. 2. Ask Jesus into your heart. 3. Make him your Lord and Savior. If you will do this you will have your spiritual preparation complete as well. Don't delay we never know when the bottom will fall out. God bless.
Amen 👍
Watching here my friend, thanks for your sharing,
Thanks for visiting
Freezer bags aren't what they used to be-vacuum sealing is the way to go. I even freeze chili and other meals in containers, pop them out and vacuum seal. Preserves quality and flavor. The initial cost is offset by long-term savings. Plus who wants to put all the effort and expense (and spirit) into growing your own food just to see it freezer burned?
But-what about a taste test of Temptress? You know you tried some-spill it! I'm up north and started late so it'll be months before mine is ready and I've got to know.
I'll try to break out a bag soon and compare it to last year's corn.
It sure looks pretty 😎👍
@@BIGALTX You have superhuman self control. I'm going to eat our first ear raw in the garden and tell the Better Half the squirrels got it.
@@dianeladico1769 Hahaha
Did you blanch yours prior to vacuuming?
No, I have never blanched corn before freezing. It always comes out very good and will last well into the next year.
I did this method this past summer. I had some just the other week. I found the corn to be somewhat soft and not crisp like fresh corn. Any suggestions to getting it crisp to the bite?
Or, is this just how frozen corn on the cobb is? If so I'll live with it.
Not sure.
Mine is not "soft" at all.
You might just try freezing it IN the husks.
I'm going to try that this year, and will post a video
Me too. Mine was soft.
What kind of fertilizer do you use like mpk all that stuff there's about a hundred different things on Google and seeing as how yours looks so good and what kind of seat are you using first time planter hoping to be a good Farmer at some point thank you for your help
I used Chilean Nitrate Fertilizer
You can find it at Hoss Tools HERE: bit.ly/homesteadadvisor
You need to blanch it in boiling water for 2 minutes. Then drain it dry it then vacuum seal it.
Many say to do that, but I never have, and it's been OK
That's what I do, always with green beans
Do you find that when you freeze corn (in any way) once frozen, thawed and cooked - does it go mushy? Beginning of corn season here in British Columbia 🇨🇦 and I’ve wanted to buy in bulk and do this - but I’m just not sure how it would effect the texture of it once frozen thawed and cooked.
Mine never has, but some folks have commented here that theirs has.
You might want to read some of the comments below the video
@@BIGALTX l
DO YOU BLANCH IT FIRST
this is the only way u can freeze it still on the cab and tast good been doing it like this for years
Great.
I don't blanch, do you ?
@@BIGALTX
no just vacuum and freeze
Doesn't help me as I don't own a vacuum sealer.
True, in that case, I would just use regular Ziploc bags.
Vacuum sealer are pretty nice to have though… 😎
Thank you for sharing your knowledge with us.
You're more than welcome :)
i have cooked corn but i want to store it for the tomorrow. what do you suggest for me? i just need to store it for 1 night
If it is already cooked, just wrap it in saran wrap and put it in the refrigerator. It should keep for a day or more like that.
I freeze mine in the shuck. Been doing it for years and have the best luck. I trim the stalk flush and layer it bottom to top on the shelf. Back in the day I had a dedicated upright freezer just for corn lol..
Wow... you love corn as much as I do :)
@@BIGALTX lol I had fresh corn all year or most of the year with 5 mouths to feed when the kids were young and home.
The last of it tasted just as fresh the day it went in a year later
@@jimmieburleigh9549
Do you cut the tops and bottoms off before you freeze... (like kinda square them off)... or just leave the silks and bottom stalk piece on it?
@@BIGALTX all I do is cut the stalk end flush. I leave the silk end alone.. sometimes I'll trim a little of the dried silk off if there is alot but that's it. Maybe I'll nip the ends of the curled over part of the outer husk if it's big and gnarly..
But in general I pick trim the stalk flush or kinda flush leaving all the husk intact and stack in freezer.
Then when I want to cook 1 or just a few I put straight in microwave for 3 minutes straight out freezer(time will very with microwave) pull it out cut off stalk end where its past the husk line grab the silk end with a rag and squeeze and the corn pops out with no husk or silk then butter and eat. Lol.
If you cut the ends off to square it up like you said you defeat the purpose of the natural insulation and frost bite/freezer burn protection of the silk and husk.
I have done it for years and it always is crisp and tasty even after years.
Good to know, thanks!
Do you blanch first?
@@BIGALTX no i don*t
@@paulahenriksen3250
Great to know... thanks!
Did you blanch the corn before you froze the corn?
Many do... but I don't
You can also just wrap each ear in cling film / saran wrap , then put in thick freezer bags.
👍😎
I vacuum sealed corn last year and it tastes the same now as it did a year ago in my pressure cooker.
Great to know... did you blanch it first?
@@BIGALTX nope. Just cleaned it, vacuum sealed it and put in freezer. I only pressure cook it and is perfect.
How long will the corn stay good for with the vacu seal method? I have a method I use but the corn only stays good for about 2 months in the freezer....
We have eaten it for a year and beyond and it still stays good. This year we just froze it some of it in the shucks without vacuum, sealing it. It’s been in the freezer for about three months and it’s still perfect.
@@BIGALTX A year! Nice. Having corn all year round is a sweet treat. Yeah I chop off the ends and take off half the shucks but it only stays good for me for about 2-3 months. I probably could do a better job getting a bit more air out of the bag. Thanks for the response, cheers...
Thanks for the information 😀
No problem!
Did you blanch your corn first?
No, I never do
blanch them or they will lose all sweetness.
Nope. I’ve been doing it this way for a long time. They are just fine 😊
Did you blanch these?
No, I never blanch my corn before I freeze it. I don’t blanch peas either. I have a video on that if you look for it.
Good luck borrowing a mini digger. Ive been asking all year on my allotment.. and my poly tunnel blew down...happy digging from me at the allotment project.
Wow… That’s too bad 🙁
AWESOME ifn ya would have asked me ied told ya that bro ! found that out 6 years a go !
I'm a slow learner
hahaha
Do you blanch first?
I do not.
And, they came out great.
We still have a few in the freezer from last year
Corn 🌽 is always a good prep food.
You got that right!
Do you blanch it first?
No... never do
Lots of folks say to, but I've never seen the need.... It tastes just fine
This may not be what you are discussing but it is the best and safest response to the the door inquiry of the “vaccine police”. You have to answer the door either through it (not opening) or as I do with a Ring Doorbell. This way they may not return thinking no one was home the first time. You just respond to them simply saying, “I’m sorry, I only discuss my medical information with my doctor. Thank you, (optional) God Bless and goodbye.” That is all and enough. Ignore them after that and if they return repeat the above.
Great observation.
Thanks for sharing!
did you blanch the corn first?
No, never.
I’ve just never found it to be necessary. This stores really well, for a long time, without blanching.
No, never.
I’ve just never found it to be necessary. This stores really well, for a long time, without blanching.
Im from north Norway, way up by the polar cirkle. Im sorry i did not understand everything you said. but i want to ask: why do you peel the leaves away from it? dont it protect the corn inside in the freezer? i have 7 corn plants, only about 2 foot high. one of them have gottn the bush on top, do you think the corn plant coms longer down eventeluy? we have some days hot, but lots of nights almost freezing outside. Love from Heidi, north Norway,
In the past I've frozen them in the shucks.
It is easy and it works very well.
I always liked the way the corn turned out.
And, Greetings from Texas!
Ive done this....its still mushy when its cooked. Definitely tastes better taken off the cob...but in February it's still a treat.
I don’t know man, mine is never mushy
I have been freezing corn on the cob this way for years. I blanch it first and let it dry before sealing.
Do you blanch your corn before vacuum sealing?
Yes, i do blanche. Im surprised that wasnt addressed in the video.
I do not.
I know some say it's the "only way" ... but I haven't found any taste, color or texture difference by not blanching.
@@BIGALTX somewhat confused I thought you said the last way was NOT good. ?
@@mamawfrancy
True. The previous year I used Ziplock freezer bags.
I didn't like how they turned out.
That's why I'm using the Foodsaver Vacuum sealer.
@@BIGALTX TY I will do the vacuum seal as you recommend. :)
Nicely done!
Thanks!
I seal meat this way also. It will not get freezer burnt and it will keep in the freezer for up to a year. I seal fruits and vegetables like this. If it's got a lot of liquid in it, I place 2 paper towels folded at the top but below the seal. The paper towels stops the liquid from running into the seal.
That's a great idea!
I never thought of using paper towels.
Thanks for the tip!
Did you blanch it? Also, how do you cook your corn as ft we r freezing? Trying to find the perfect way to enjoy it without remaking the wheel. We grow ambrosia.
I did not blanch, but lots of folks here said they do.
Here's one way I cook it: ruclips.net/video/9c6SC8O-RNo/видео.html
Also, if it's frozen, we usually microwave 2 or 3 ears for 10 minutes (on a plate, wrapped up in a towel)... It turns out great.
Can you explain why you hill the corn? I live in the middle of the corn belt, surrounded by literally hundreds of thousands of acres of corn. No field corn gets hilled, and my family has been growing sweet corn in the garden for generations now....never have even heard of hilling corn before. Curious if its just a something that is done in your neck of the woods.
As I understand it, it helps the corn "stand up" to wind storms... etc.
I would guess in huge corn fields, most of the corn is protected from winds.
Only the very outside rows would be subject to being blown over... but just guessing.
Are these cobs blanched?
No, I never blanch my corn… And it’s always been just fine. For me, it’s just an unnecessary step.
The only veg that I can't eat, it is just horrible to me. Ok mixed in a salad or some thing as long as it is not the main ingredient or to much I never use it but if asked out or buy a salad with inside I will eat it.. But baby corn I can eat away...go figure....lol lol
I do understand. I have several veggies I don't like
I don't need or have space for a freezer full of cobs. We blanch the ears, chill them in ice water, then cut the corn off the cob and vacuum seal it. I comes out of the freezer a year later just like the day you froze it. The important thing is to process it immediately after you pick it.
You bet. As quick as possible
Did you blanch the corn first? Did you dry it before bagging? How has it worked out over the year?
I did NOT blanch. I just don't see spending the extra time and energy (propane)
Many DO blanch, but I do not.
We've still got some left.
Still tastes great 👍😎
Love Hoss products
Amen to that! 👍🏻 😊
Cut the top & bottom off do not shuck put in freezer bags & freeze,
my Dad always had a garden, and you do not have to vacuum seal unless you want to
Thanks for the tip!
Hello, thanks for you video, did you cook it first, thanks for your reply.
No, I did not.
Many do, but I've found this works well for me
I did my corn the exact same way but I thought it was horrible after thawing it out, now I’m just creaming all of it.
Wow... I'll do an update when I finish last year's corn and start on this year's
If you don't have a vacuum sealer, just cover them in water to freeze. Takes longer to thaw, but will last a couple years.
Hmmm.... haven't heard that before... interesting
This is really corny
Agreed 😎👍
We put butter salt and pepper in the bag then seal it when you eat it put bag and all in water boil it the corn boils in butter just make sure the bag is fully in the pot or it will open
What a great idea.
You had me at "BUTTER" :)
Doing this today. Used a Lee model 101 to remove the seed and bagged in single serving sandwich bags, then put them inside vac bags.
Nice.
Personally, I've always left it on the cob, but yours should be great too
You still don't have it right.... For the best tasting, longest lasting freezer corn, you must 'blanch' the corn in boiling water for a couple of minutes, then plunge in ice water to stop the cooking. This kills an enzyme in the corn that will otherwise spoil the taste even while it is in the freezer. Been doing it for 70 years. Recently, we've been putting the raw cut corn in the vac bag, then blanching in the bag. Doesn't take long and makes a huge difference in quality over time. Try some both ways and get back to me after Thanksgiving dinner. I'll bet you start blanching!
Blanching seems like a lot more work and a lot more energy used.
Not saying it's not better... just that I don't know if it would be worth it for me.
Thanks for the comment
@@BIGALTX That's why I'm suggesting trying some both ways. I'm going to do it, too! It will be the same for a while. But after a period of months in the freezer, the tastes go off. Maybe the vac bag will cure this. I'm all for that! So - let's try both ways side by side, and see. Love your videos and channel.
Is it better to cook it first in microwave, cut, seal, and freeze?
I've never done that so I don't know
You're going to have to cook it when you get it out of the freezer, so I don't see any sense in cooking before it's frozen
Just shucked and boiled for 5 mins blanched tried an ear, it was perfectly cooked. Laid out some paper towels to let it dry before I freeze them. Thanks for the advice
Thanks for sharing
We have a vacuum sealer and ❤ it. It’s so quick and easy
You bet it is. We love ours!
You need a chamber sealer. You will save money on the bags.
I'll check it out, thanks
Leave the husk on it. Protects it from freezer burn
Yep, that's the way we did it last year! :)
Did you blanch first before sealing?
No. We never blanch corn
Or Peas: ruclips.net/video/2aNF6K3EGuI/видео.html
I grill the corn 1st then cut it off the cob then freeze. Just take it out and heat it up.
Interesting... never heard it done like that 😎
How do you cook it?
We always just microwave it. If it’s frozen, we microwave 2 or 3 ears for about 10 minutes.
Easiest way to cook it is to nuke it for @ 3 min or put the whole bag in a pot of boilng water for @ 8 mn
Sounds about right... thanks for sharing!
So did u blanch your corn first or just shuck and freeze
I just shucked it and froze it.
Lots of folks blanch first, but I did not
Did you Blanch your sweet corn first?
I didn't... but many say that they do.
Check out the comments from the viewers
I commend you!
Thanks! 👍😎
We alway blanch our corn before vacuum sealing
Many (or most) do... but I just haven't found it to be necessary.
When we start eating this corn, I'll let everybody know what we find.
Be sure to slightly under cook the corn. And when you get it out of the freezer DONT COOK IT AGAIN. Just a few seconds in the microwave will do the trick
I don't blanch mine at all before I freeze it
@@BIGALTXIm happy to know I dont have to blanch. Seems like it would deplete nutrients to be honest and as far as microwaves it is not good to heat food in them at all. I dont even own one by choice.
Do you balance it first, before sealing freezer bags
Nor really. I try to stack it best I can in the bag, but the vacuum pulls it out of shape somewhat