ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Sugar content of corn?

Misc.
Family in Kansas has good luck freezing corn on the cob. Here around Olathe, CO the corn has a very high sugar content and I have not been able to freeze on the cob with good sucess (Tried in the husk, short and regular blanch, ect). Does sugar content of the corn make a differance as to the success of freezing on the cob?
MsgID: 203024
Shared by: Stece in Colorado
In reply to: ISO: Freezing Fresh Corn On The Cob
Board: Canning and Preserving at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
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
ADVERTISEMENT
Random Recipes
  • Sweet Potato Cookies
  • SWEET POTATO COOKIES 3/4 cup butter or margarine, softened 3/4 cup brown sugar 1/2 cup sugar 1 egg 1 cup cooked and mashed sweet potato (cooled) 1 1/2 cups flour 3/4 cup quick cooking oatmeal, uncooked 1 tsp. baking p...
  • Pasta with Greens and White Beans
  • PASTA WITH GREENS AND WHITE BEANS 1 1/2 pounds kale, Swiss chard, mustard, dandelion, beet or turnip greens, washed, not dried 2 tablespoons olive oil 6 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1/3...
  • Fruit Meringue Kebabs
  • Fruit Meringue Kebabs Servings: 4 2 large egg whites, at room temperature 1/2 cup sugar 1 large round apple, cut in half lengthwise 8 small strawberries, hulled 8 (1 inch) pieces fresh pineapple 8 (1 inch) pieces mango ...
ADVERTISEMENT
  • White Wine Sangria (not Carrabbas)
  • WHITE WINE SANGRIA 1 cup sugar 1 cup water 1 cinnamon stick 2 medium oranges, sliced 1 lemon, sliced 1 lime, sliced 3 bottles dry white wine, chilled 3 cups club soda, chilled In medium pan, combine sugar and water. ...
  • Ruby Tuesday's White Bean Chile
  • Today I made Ruby Tuesday's White Chicken Chile and it does not look anything like it. Mine is not thick, nor white and I added just 4 cups of diced chicken as 6 was way to much. I certainly can follow the directions in ...
  • Two Tone Muffins (orange/cocoa)
  • TWO TONE MUFFINS 2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1 teaspoon salt 3/4 cup roasted diced almonds 3/4 cup orange juice 1/3 cup almond oil or vegetable oil 1 egg, beaten 1/4 cup unswe...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Sugar content of corn?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!