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Non-Cattle Specific Topics
Gardening
Freezing corn on the cob
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<blockquote data-quote="cowgirl8" data-source="post: 1170735" data-attributes="member: 22072"><p>I freeze it in the husk. Blanching is a total waste of time, makes no difference. There will be a bit of difference when you cook it when compared to a fresh cob, but there are ways around that. I roast or grill. I like lots of seasoning, cheese, with a little char....yummy. It also helps if you have a deep freeze with no defrost. I also freeze okra, tomato sauces and salsas. I freeze chopped onions for cooking, i store what i think we'll use fresh, i chop the rest and freeze. I've blanched, and not blanched, i cant tell the difference once cooked and there is nothing i know of you freeze and then eat fresh once thawed. Blanching is just too much trouble. I'm on a canning group on FB and most of them no longer blanch.</p></blockquote><p></p>
[QUOTE="cowgirl8, post: 1170735, member: 22072"] I freeze it in the husk. Blanching is a total waste of time, makes no difference. There will be a bit of difference when you cook it when compared to a fresh cob, but there are ways around that. I roast or grill. I like lots of seasoning, cheese, with a little char....yummy. It also helps if you have a deep freeze with no defrost. I also freeze okra, tomato sauces and salsas. I freeze chopped onions for cooking, i store what i think we'll use fresh, i chop the rest and freeze. I've blanched, and not blanched, i cant tell the difference once cooked and there is nothing i know of you freeze and then eat fresh once thawed. Blanching is just too much trouble. I'm on a canning group on FB and most of them no longer blanch. [/QUOTE]
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Non-Cattle Specific Topics
Gardening
Freezing corn on the cob
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