Many years ago when I lived without electricity and had a great Home Comfort wood stove, I dried a lot of corn. Great product. You can toss it into stews and soups too.

Ken, Wow, you're right about the broccoli. I wouldn't dream of freezing it without blanching it first. I never got the super sweet or the sugar enhanced corn until last year when a neighbor who has come from a farming family and is a farmer herself sold me some corn called "You Got To Have It" or something very similar. It is unbelievably sweet and my husband doesn't really care for it. I don't know why the non-blanching works for me and others I know, it just does. When it doesn't, I will start blanching it again. Carol, I will send you an email with my email address in it and will try to help get your DH through getting his disability fight with the VA settled favorably. We have been down this same road only with a different problem. Everyone we know that has been in Vietnam and now has diabetes is receiving a disability due to the fact that the VA has proven the Agent Orange=diabetes. Will not go into it anymore in this post, but I will get info to you. This is very important.

You're welcome. To blanch corn on the cob, the timing you use varies with the size of the ears. See the attached link for the amount of time recommended for different ear sizes. The key to good corn blanching is to cool the corn quickly after it is blanched. If it takes too long to cool down, the corn will have a strong cobby taste when you eat it. I cool it quickly by having a stockpot full of ice water with lots and lots of ice ready and waiting when the corn is through blanching. I remove the corn from the boiling water and drop it into the ice-cold water to cool it down quickly. After it is cool, I remove it from the stockpot of cold water and drain it in a colander. Then I bag it, seal it and put it in the deep freeze. There is no law in the USA (although many such laws exist in other nations) requiring foods containing GMOs to be labeled as such. At the risk of repeating myself, you can only be sure you are not eating GMO food if you only buy certified organic corn or raise your own, or know an honest market gardener who will tell you what variety they raise and whether it is or isn't a GMO variety. Consumer groups and organic farming groups have tried and tried and tried, with no success, to get GMO labeling laws passed in the USA. Why? Because Big Ag fights these laws and Big Ag has very deep pockets. Most organic groups feel like Big Ag fights these laws because they believe if the consumers in the USA saw "Contains GMOs" on the labels, they wouldn't buy the products. That likely is a fair assessment. If you eat taco shells, corn chips, any processed food product that contains anything made from corn, including corn oil or HFCS (including, of course, soda pop), cereal made from corn, etc., and they are not labeled as organically grown, then you are eating GMO corn all the time anyhow. If you are eating corn-fed beef, pork or chicken that is not labeled organic, it likely was fed GMO corn feed. If you buy conventionally-raised eggs, they likely were fed poultry feed containing GMO corn. Mind boggling, isn't it? I know a lot of people who go out of their way to buy organic corn-on-the-cob, for example, but eat and drink processed food products that contain processed corn products that likely are from GMO corn, every single day. I think that it is easy to just "forget" about GMO corn being in processed food that contain ingredients derived from corn. You have to go out of your way and work really, really hard, particularly when buying food and beverages, to find organic products that contain no GMO ingredients. You just have to decide for yourself how important it is to you to avoid GMO corn. I try to avoid it to some extent, but everything I buy at the store is not organic. I wish it was, but organic food is pretty pricey. It is getting easier to find organic food in regular stores, and I shop at lot at CostCo (which means driving 80 miles one-way to shop there) because it carries a huge amount of organic products. I feel like they should have to prove GMO food is safe before they can sell it, but that really isn't how it works in this country. Dawn Here is a link that might be useful: NCHFP: Freezing Corn

tricia, I blanch because of habit,partly, and because of the varities of corn I sometimes grow. The "old" varieties had much lower levels of the sugars that turned to starches quickly and I was always taught that blanching would stop/slow that enzyme change. Now most people/companies grow the super-sweets, the sH2, the sugary-enhanced, bi-colors, etc. Today's high-sugar hybrids are far more sweet and so the change is not as noticeable, if noticeable at all. (Those enzymes do continue to work, even in super sweet corn and even when frozen, although much more slowly) Those hybrids have very nearly negated blanching for all but the diehards. And, of course, those creatures of habit like me who tke a couple dozen ears of Kandy Korn and blanch them without even thinking, LOL. However, I don't always grow the super sweets, I grow the old fashioned heirloom kinds occasionally, they are less sweet and more "corny" in flavor, and if it doesn't get blanched it becomes animal fodder in flavor pretty quickly. Because I like my corn just cooked, 5 minutes tops in boiling water or a couple minutes in the microwave, my frozen corn just gets warmed before serving and it's ready. Annie