Freezing corn on the cob is fun, easy and a yummy way to have good food all year round.  By freezing corn on the cob you will be able to experience sweet, tasty corn all year round.  The corn that you freeze will taste much better than the frozen corn that you purchase at the grocery store.

Freezing corn is simple, just follow these easy steps:

• The first step is to purchase your corn.  Corn is always best when purchased locally.  I live in the great Columbia Basin of Washington State where you can easily get just about any fruit or vegetable fresh and very tasty.  Try to get your corn for a great price.  4 or 5 for a dollar is a great price (at least where I live it is).  Free is even better.  I was lucky enough to get 56 ears of corn free from a local farmer who donated corn for a cause I was involved it and we did not eat it all.  He allowed me to keep the rest at no charge.
• Your next step is to husk your corn.  Make sure that you remove all of the little corn hairs that you can.
• In order to preserve all of the flavor and sweetness that we can the next step is to prepare a large pot of boiling water to blanche the corn.  This means that we drop the corn into the boiling water for 10 minutes. Blanching the corn will kill enzymes that destroy the freshness and flavor of the corn.  (Note that this step isn’t crucial but does help if you plan to freeze the corn for extended amounts of time (over a month)).
• Remove the corn from the water and dip it into a sink full of cold water.  This seals the flavor and enhances the color.  Shake and remove as much of the water as possible.  Removing water is very important to keep your corn fresh and avoid freezer burn.
• Prepare your seal-a-meal or whatever machine you use to extract all of the air and all of your bags.  Seal one end of each bag.
• Insert your corn into the bags (as many as fit or however many you want per meal -I have a family of 2 adults and 2 small children.  I seal 3 ears of corn per bag which is perfect for my family).
• Use the vacuum to extract the air and seal the end of the bag.
• Place the sealed bags into the freezer.
• Remove the bag, open and cook the corn before eating.

Enjoy your yummy corn on the cob all year round.

step 1Pick your Berries

For many of us, this may be as simple as finding a few boxes in the produce section with no mushy berries while they happen to be on sale. However, I highly suggest visiting a “pick your own” farm, if at all possible. These places offer bulk prices, and of course, you can be sure you’re getting your berries at peak ripeness. Besides, it’s a fun way to spend your morning!  At the very least visit a local fruit stand.

Some tips for berry picking:

• Call ahead or check the farm’s website to confirm availability; crops can vary greatly from year to year in both quantity and quality due to weather and over-picking.
• Pick early in the morning, especially in hot weather, for peak flavor.
• Bring containers if your farm doesn’t provide them.
• Dress comfortably; sometimes the best berries require reaching.

I suggest picking as many as your freezer will hold. They get eaten faster than you expect. We brought home 17 lbs, and in a week and a half have probably already consumed or given away half.

step 2Rinse and Arrange

*Note: Some prefer not to wash their berries before freezing, however I like to use the frozen berries in smoothies and eat them frozen so I wash them before freezing that way they are clean.

Rinse your berries in a colander and remove any stems or stray leaves and wildlife.

Then pat dry and arrange in a single layer on a baking sheet that will fit flat in your freezer (notice mine is very small). I suggest placing a clean, dry dish towel on the bottom of the tray so the berries do not stick to it or a layer of waxed paper or saran wrap.

step 3Place in Freezer

Place your baking sheet in the freezer, preferably flat against the shelf to prevent the berries from rolling into one another. Ideally, the berries should touch one another as little as possible.

If you have many berries, feel free to stack two or more trays, so long as there’s space for cold air to move through.

Wait about 4 hours, or until all berries are frozen through, before moving on to the next step.

step 4Fill Containers

Once the berries are frozen solid, choose containers to keep them in. Many people prefer freezer bags or plastic containers.

• If you use plastic, you can use a straw to suck out excess air before completely sealing to help prevent freezer burn.
• If you use glass, do not attempt to thaw contents by placing the container in hot or boiling water. Glass does not appreciate such treatment, and may break and harm you in retribution.

step 5Consume Berries

Blueberries are small and thaw quickly, so for most recipes, there is no need to thaw them before use. Any berries that are stuck together should be very easy to nudge apart. I usually just shake the bag gently before opening or tapping it on the counter.

Fresh strawberries, the most popular of all berries are in season during late spring and early summer.  Locally grown berries that are ripe and ready to eat and enjoy are delicious and naturally sweet.

Even better, there is only about 50 calories in a whole cup!

When shopping for berries, choose strawberries with a bright red color. The strawberry size does not play a factor in how sweet, flavorful or ripe the berry is.

Remember, Strawberries do not continue to ripen once they are picked from the plant.  In addition, do not wash fresh strawberries or remove the green tops until you’re ready to eat them or use them in a recipe.

To wash strawberries, place them in a large strainer or colander and rinse with cool water. Remove their tops with the point of a paring knife or gently twist and pull them off.

To help determine the amount of fresh strawberries to buy for a recipe use the following as a gauge:

• # 1 pint strawberries = 2 cups whole berries
• # 1 pint strawberries = 2-1/4 cups sliced berries
• # 1 pint strawberries = 1-3/4 cups pureed berries
• # 1 pint strawberries contains about 16 to 20 medium size berries or 12 to 14 large berries.
• # 1-1/2 to 2 quarts of fresh strawberries are needed for a 9″ pie
• # 1 cup of strawberries weighs about 4 to 5 ounces
• # 1 quart of strawberries weighs about 1-1/4 to 1-1/2 pounds
• # 1 flat of strawberries contains 8 quarts and weighs about 12 pounds
• # To use fresh strawberries in a recipe that calls for frozen strawberries – Substitute 2 cups of sliced fresh strawberries for one 20 oz. package of frozen strawberries.

Ingredients:

• * 1 Quart washed and chunky smashed fresh strawberries
• * 4 cups sugar
• * 1 (1.75 ounce) package dry pectin
• * 3/4 cup water

Directions:

1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute.  Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.

2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Note* – The recipe on the Pectin insert uses 2 cups of strawberries and 4 cups of sugar. I double the strawberries and leave the sugar the same and my jam turns out just as yummy and lower in the sugar content.