I finally feel like an adult… I have blanched my first bushel of corn on the cob!
For years I watched my mother and grandmother “can” vegetables but I never actually felt the urge to learn how. Unfortunately for me once I stopped living at home I missed those veggies and corn on the cob. Luckily for me, I have some amazing family members who love to farm and are willing to share some family secrets so that I may have that which I love!
The reasons one would want to go through this long process of blanching are quite basic. The vegetables you freeze will taste better, they won’t lose valuable nutrients, they will be clean and they will take up less space in the freezer.
If one does not blanch the vegetable prior to freezing the enzymes will still be active and the vegetable will want to grow and mature. If the enzymes continue to be active while stored in the freezer, the corn will not taste nor look like corn when it is time to eat it.
Here is how to blanch corn: