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To preserve corn, you can pressure can it, or water bath can corn relish, or blanch and then freeze.

Freezing corn is by far the easiest of the 3, and frozen corn keeps its texture and taste too! My Grandmother always takes it one step farther and freezes succotash (corn and lima beans). Oh, so good. You all are lucky I grow my own lima beans, because I could wipe the farm out of its limas without even trying….

To Freeze Your Corn:

  • Husk the ears and remove the silk.
  • Blanch the corn: Bring a large pot of water to a boil; add several ears and boil for 3-5 minutes. Remove ears and submerge in ice cold water. Drain and thoroughly dry.
  • Cut the kernels off the cob with a knife. I’ll usually cut into a large stock pot to help keep the kernels contained.
  • Pack the kernels into labeled and dated airtight freezer containers and pop in the freezer.
  • Use within 8-12 months.

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