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Title: 
blanching corn
Board: 
From: 
Linda Lou,Wa. 8-14-2001
RE: 
For Linda Lou...
 MSG ID: 203030
No,that should not make it mushy. The time given for blanching is from the USDA guidelines. That is the time needed to kill the enzymes for freezing corn. I do think it makes a difference with the variety. The corn I cut off the cob is the same variety I left on the cob.The bags of whole kernel corn are so sweet and wonderful,the ones on the cob, the cob was soft.

Replies:
  ISO: Freezing Fresh Corn On The Cob
  SmileGirl0 - 8-12-2001
 
MSG ID: 203005
  1 Recipe(tried): Corn on the cob
    Patsy, La - 8-12-2001
   
MSG ID: 203010
  2 Recipe(tried): freezing corn
    Linda Lou,WA - 8-13-2001
   
MSG ID: 203019
  3 ISO: Sugar content of corn?
    Stece in Colorado - 8-13-2001
   
MSG ID: 203024
  4 Effect of sugar of corn
    Linda Lou,Wa - 8-14-2001
   
MSG ID: 203028
  5 For Linda Lou...
    Carolyn-NJ - 8-14-2001
   
MSG ID: 203029
6 blanching corn
    Linda Lou,Wa. - 8-14-2001
   
MSG ID: 203030
  7 ISO: For Linda Lou
    Larry A. Georgia - 8-17-2001
   
MSG ID: 203036
  8 canning/freezing links
    Linda Lou,Wa. - 8-17-2001
   
MSG ID: 203041
  9 ISO: freezing husked corn
    mike toms river - 8-18-2003
   
MSG ID: 204566
  10 ISO: How to repair scorched cream corn
    Wayne Quigg, Tallahassee, Florida - 6-21-2004
   
MSG ID: 205204
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