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blanching corn

Misc.
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.
MsgID: 203030
Shared by: Linda Lou,Wa.
In reply to: For Linda Lou...
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Freezing Fresh Corn On The Cob
  SmileGirl0
2 Recipe(tried): Corn on the cob
  Patsy, La
3 Recipe(tried): freezing corn
  Linda Lou,WA
4 ISO: Sugar content of corn?
  Stece in Colorado
5 Effect of sugar of corn
  Linda Lou,Wa
6 For Linda Lou...
  Carolyn-NJ
7 blanching corn
  Linda Lou,Wa.
8 ISO: For Linda Lou
  Larry A. Georgia
9 canning/freezing links
  Linda Lou,Wa.
10 ISO: freezing husked corn
  mike toms river
11 ISO: How to repair scorched cream corn
  Wayne Quigg, Tallahassee, Florida
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