life: blanching freezing vegetables striping corn
by Mommy Hobbies
In my napsack stash
Thursday we got a little wild.
Two days earlier Papa and the kids picked all the corn from our garden. Unfortunately, hurricane Irene flattened our crop, killing some and ruining others, but we managed to harvest a good bit.
We set to shucking
The kernels were plump and sweet looking.
Then we took them inside to blanch, strip and freeze. Blanching is such a neat process. The longest part is waiting for the water to boil around the food.
As SOON as it boils, the veggie needs to be taken out and immediately submerged in ice cold water. Unfortunately, our ice machine was broken so we just stuck them in cold water to stop them from cooking.
The whole point of blanching is to keep the nutrients, color and crisp in the veggies. That is why once the water hits a boil, the veggies must be removed so they don’t cook completely through. A good rule of thumb: The less handling of the food the healthier/The less processing of the food the healthier. I also learned that, in reference to corn, it must be properly stored within two days of being picked, otherwise the sugars in the corn turn to starch, causing the corn to lose its sweetness and nutrients.
Once the corn was blanched, we striped it using this neat corn stripper D bought at the thrift store for $2. A lot of people use a knife, preferably a paring knife, either method will work. And, believe it or not, there is also a creamer stripper. Out here creamed corn is the norm and this particular stripper cuts the corn in such a way that it is immediately ready to be creamed.
Not a fan, so we didn’t use that one.
In four quick swipes the corn was bare and filling up my silver bowl.
Frankly, I did not expect as much as we got.
After it was all said and done, I bagged seven bags full. Two were stuffed with extra in preparation for company.
Have you done anything in preparation for winter? Did you make jams or pickles or coleslaw? Do share.