Saturday, August 7, 2010
I remember helping my mom can corn when I was a kid, corn boiling in the big canning pot, that is what summer smells like to me, cooking corn!
I shucked, de-silked and blanched them for about 4 minutes in boiling water. My friend Carolyn reminded me of a trick I had read about, to make zipping the kernals off the cob easier. Take your angel food cake pan, pop that cob in the center, then start cutting down with a sharp knife. I put a cloth on the edge because I kept hitting my hand, but wow! I was able to zip and freeze several quarts this afternoon while watching TV! Well, I was really just listening to it, I had to keep my eyes on my cobs! My corn had been in my refrigerator for a while, so the sugars had turned to starch mostly, but I am looking forward to zipping some fresh corn I just ordered from the coop.
Spread a kitchen towel underneath your pan, and be aware the corn will spit its juice everywhere, on your cell phone and especially your glasses!
Happy Corn Season!
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