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Corn is ripe and ready for picking. Why not prepare some for the freezer and enjoy the summer sweetness all year long?!
* The 120 ears will make 8 full batches. A batch is 4 quarts of fresh cut corn. If you don’t want to make this big of a batch, you can use the following ratio (4 quarts of fresh corn kernels cut off the ears to 3 cups water to 1 cup sugar to 2 teaspoons salt).
Remove all the husks and silks from the ears of corn.
Carefully cut all of the kernels off of each ear of corn.
Measure out 4 quarts of fresh corn kernels and add 3 cups water, 1 cup sugar and 2 teaspoons salt to a large pot. Bring everything to a boil. Boil the corn for 15 minutes.
Then cool the corn completely in an ice bath. You can put the pot directly into a sink full of ice; or move the corn into a plastic container and stick it in a cooler full of ice. This is important for 2 purposes. First it stops the cooking process of the corn and will help preserve the crispness of your fresh corn. Second it is good food handling practices to cool a hot item before freezing.
Now that the corn is cool it is time to freeze. Use freezer bags. Be sure to label and date your corn and rotate the corn from last year (if there is anything left) to the front of the freezer before you put your new corn in the freezer.
Portion your corn into 2 generous cup portions and put it into a bag. Remove the air from the bag before sealing it and laying flat to freeze.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!