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Freezing Corn


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Freezing Corn



Corn

Preparation - Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks and wash.

Corn-on-the-cob - Water blanch small ears (1-1/4 inches or less in diameter) 7 minutes, medium ears (1-1/4 to 1-1/2 inches in diameter) 9 minutes and large ears (over 1-1/2 inches in diameter) 11 minutes. Cool promptly and completely to prevent a "cobby" taste. Drain and package. Seal and freeze.

Whole Kernel Corn - Water blanch 4 minutes. Cool promptly, drain and cut from cob. Cut kernels from cob about 2/3 the depth of the kernels. Package, leaving 1/2-inch headspace. Seal and freeze.

Cream Style Corn - Water blanch 4 minutes. Cool promptly and drain. Cut kernel tips and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel. Package, leaving 1/2-inch headspace. Seal and freeze.

Another way to prepare cream style corn for freezing is to cut and scrape the corn from the cob without blanching. Place the cut corn in a double boiler, and heat with constant stirring for about 10 minutes or until it thickens; allow to cool by placing the pan in ice water. Package in moisture-vapor resistant containers, leaving 1/2-inch headspace. Seal and freeze.

Headspace to Allow Between Packed Food and Closure


Type of Pack Container with
wide top opening
Container with
narrow top opening
Pint Quart Pint Quart
Liquid Pack* 1/2 inch 1 inch 3/4 inch 1-1/2 inch
Dry Pack** 1/2 inch 1/2 inch 1/2 inch 1/2 inch
Juices 1/2 inch 1 inch 1-1/2 inch 1-1/2 inch

*Fruit packed in juice, sugar, syrup or water; crushed or pureed fruit.

**Fruit or vegetable packed without added sugar or liquid.




General Information on Freezing * Blanching Vegetables * Apples * Apricots * Artichokes * Asparagus * Avocados * Bacon * Bananas * Beans: Green, Snap, or Wax *

Beans: Lima * Beans: Butter or Pinto * Beets * Blackberries or Dewberries * Blueberries or Huckleberries * Broccoli * Brussels Sprouts * Butter * Cabbage or Chinese Cabbage * Carrots * Cauliflower * Celery * Cheese *

Cherries: Sour * Cherries: Sweet * Citrus Fruits * Clams * Crab * Fresh Coconut * Corn * Cranberries * Currants * Dates * Eggplant *

Eggs * Figs * Fish * Gooseberries * Grapes * Grapes: Muscadine * Greens (including Spinach) * Garlic in Oil * Guavas * Fresh Herbs *

Ice Cream * Kohlrabi * Lemon Curd, Freezer * Lobster * Loquats * Mayhaw Juice * Meats * Mangos * Melons * Mushrooms * Okra *

Onions * Oysters * Edible Pea Pods * Blackeye or Field Peas * Green Peas * Peaches or Nectarines * Pears * Bell or Sweet Peppers * Hot Peppers * Persimmons * Pesto * Pimentos *

Pineapples * Poultry and Game Birds * Plums * Pomegranates * Prepared Foods * New Irish Potatoes * Sweet Potatoes * Pumpkin * Raspberries * Rhubarb * Rutabagas *

Scallops * Shrimp * Sour Cream * Spinach * Chayote Squash * Summer Squash * Winter Squash * Strawberries * Tomatoes *

Green Tomatoes * Turnips or Parsnips * Whipped Cream * Zucchini

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.