Pack into jars, add boiling water, and leave 1-inch headspace.
Process in a pressure canner (adjust time/pressure for your altitude).
Result: Shelf-stable corn for over a year. Great for chili, chowders, and casseroles.
🌽 3. Make and Freeze Creamed Corn
Cooked and seasoned creamed corn freezes very well:
Cook fresh corn with butter, milk/cream, and a bit of sugar and salt.
Cool completely.
Transfer to airtight freezer-safe containers or bags.
Label and freeze.
😋 4. Dry Corn for Cornmeal or Soup
If you grow your own or have access to field/dent corn:
Let ears dry fully on the stalk or in a dry place.
Remove and store kernels in a cool, dark spot.
Grind for homemade cornmeal or add to soups/stews.
📝 Tips for Best Flavor:
Freeze corn the same day you get it for best taste.
Vacuum sealing helps retain flavor and prevents freezer burn.
Label your bags with date and variety (some types of sweet corn freeze better than others).
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