“O that fresh sweet corn that the Lord sent down so we know how heaven will be. No grief, no tears, just the young golden ears. Plenty for you and for me.”
If you grew up in the Midwest, you know about the days of putting corn up for the winter months. It’s always the dog days of summer when the sweet corn is ready. The temperature outside is usually hot, the flies are alive and well and if your lucky, the corn is not dripping wet when it’s time to harvest the golden product.
It’s best to pick early in the am to late afternoon. As you drag your buckets down the rows, you can never see where the other person helping you might be but only hear the melody of the snap of the ear coming off the corn stalk.
Bringing in the harvest is only the first part of the operation to get the sweet corn to the freezer. After sitting outside husking the corn, the next step is to get all unwanted hair that is left brushed off and to give the corn a cool water wash. From there, I dig into my canning/freezer cupboard and find my biggest pans, fill them with water and bring the water to a boil.
I place the ears of corn in the water and let them boil for 3 minutes with just a pinch of salt added. After the 3 minutes, remove the corn from the water and place on dish towels. I always use the old fashioned dish towels (flour sack) as not to have any lint from terry towels on it. Let the corn cool.
Slice the corn off the ears and bag in quart freezer bags. When I want to use the corn for winter use, I take it out of the freezer, add sugar, a little milk, salt and pepper to taste and then keep a couple of bags in the frig overnight.This is a favorite at holiday dinners as it tastes like you just went out to the field to pick it. You also can put it in a crock pot on low. It’s a job that takes time, but the taste of canned corn from the store just doesn’t go over well around here. I used to can corn with my Mother and Grandmother, but this is so much faster and better.
Be sure and check out Snicker’s garden – How does my garden grow? Very well, thank you!