Blanching corn to preserve quality for freezing or canning
Blanching halts enzyme activity that causes loss of flavor, color, and texture. Proper timing is important to avoid under- or over-blanching.
Blanching kernels:
- Bring a large pot of water to a boil and prepare an ice bath.
- Add kernels cut from cobs to boiling water and blanch 2–4 minutes depending on kernel size.
- Immediately transfer to the ice bath for at least the blanch time to cool.
Whole ears:
- Blanch whole ears 4–6 minutes, then cool in an ice bath before cutting or freezing.
Post-blanch steps:
- Drain and pat kernels dry before flash-freezing on a sheet pan.
- For canning, follow tested pressure-canning instructions—corn is low-acid and requires pressure canning for safety.
Tips:
- Don’t overcrowd the blanching pot; process in batches for consistent timing.
- Label packages with date and use within recommended storage times (freezer up to a year).
Avoid skipping the ice bath; residual heat can continue cooking kernels and degrade texture.