I found one just like it in a kitchen drawer when I married my husband 25 years ago and it's in the dishwasher now. It's just like the old fashioned ones used decades ago........but I have always cut mine with a filet knife. I should have about eight or nine hundred ears to do up this fall unless the racoons get to it first, lol. I'll try it out in the next week or so on some I have frozen on the cob. If I remember, I'll let you know. I do know the scraper and serated creamer blade are supposed to be removed if one wants whole kernel corn......and the scraper can't be on my unit because I can't get the screw broke to lift it out, but the creamer blade just snaps in. I know I'll want the ears dry, so they don't slip around over the blades. I make slaws and krauts and I have lost enough knuckle skin over the years on cabbage cutters and slicers.

Lori, I know that all the official advice says to blanch, but I tried doing it without a couple years ago and found it worked just fine for me, whether I leave it on the cob or cut it off first. (To be honest, really fresh, good corn of some varieties cooks so quickly that if I put it in boiling water for 3 minutes that wouldn't be blanching, it would be cooking!) I don't blanch red peppers, either---I cut 'em in slices or pieces and freeze 'em in portions, and they taste great when I use them months later. On the other hand, when I tried this with broccoli, I really regretted it. Blechhh!!!! And I, personally, didn't think the quality I got when I froze beans made it worth doing, with OR without blanching. Zucchini too---I freeze it only in shredded form, for use in baking zucchini bread or adding to the occasional stew. So, my own advice from experience would be to leave a few of those ears you froze without blanching for a few months and see what you think---it wd be good to know if you felt you could freeze some without blanching in the future if you are in a serious time crunch. You might find it works just fine. And of course you might not. Again, I know this isn't the official recommendation. But you asked for people's experience and opinions, and this is mine. Good luck! Isn't fresh corn great? Zabby

Glass lid type jars are not used today as you cannot easily determine whether they have a vacuum inside or not as there is no visual indicator. Pulling on the rubber ring tab may release a vacuum, but once its released, it can then spoil. Metal lids today and embossed dimples that are designed to go concave when the jar is sealed under vacuum. Once the lid is removed the dimple pops out as a small round bump. Mold inside after canning and storage tells me that there is an insufficient process going on and it can render the product toxic! Even for that, the rubber rings do fail and should be replaced as they are not made the same way as the metal lids seals. When I dad used old glass jars with wire bails and glass dome lids, he would put the rubber rings in boiling water too and then stretch them over the lip of the jars, and once in awhile one would tear apart. One type is rubber ring the other is a silicone compound on the metal lids. The metal lids are not designed to be reused either, as their seal area has a permenent pressure groove in the compound after being used on a jar, and will not return to its original state. Today a local PBS channel had a quick recipe for apple sauce. It called for cutting unpeeled apples from their cores and putting them in a big pot with a cup of water and cook a half hour or more to soften. Then they ran them through a Foley, but you could see it takes a long time to get the pulp out and having to deal with skins that block the sieve holes. They used only one kind of apple and didn't mix types, and only added about a half cup of sugar. The chef also added a little cinamon after straining. It was not a canning recipe, but anyone with common sense could make it into a BWB apple sauce.

Also look for a corn variety that has a long kernel. We really like peaches and cream which is a shorter kernel. It's hard to cut it off as kernel corn. I think Shoe Peg has a real long kernel and a smaller cob. It might make a better kernel corn for you.