Corn Canning Vs. Freezing

Freezing Corn

• Freezing corn is easy to do and requires only a large pot for blanching and some freezer storage bags. With the ability to freeze whole cobs or kernels cut from the cob, this method is a versatile and simple choice for home preservers, provided you have the freezer space. Home-frozen corn should be blanched before freezing to retain flavor, color and nutrients. Frozen corn keeps for up to 10 months at 0 degrees F.

Canning Corn

• Canning corn is a great option for preserving corn long term. It keeps for up to a year and allows home canners to store food at room temperature, saving freezer space. There is no need to add salt or other preservatives to canned corn, which makes home canning just as nutritious as freezing. Canning is not difficult to do at home and is a rewarding processes. However, due to its low acidity level, corn requires a pressure canner for proper storage.

Cob, Kernel or Cream

• If you want to preserve whole cobs of corn, freezing is the way to go. Remove husks and silks before blanching, then freeze the cobs as is, or you can cut them in half to save space. To preserve kernels, cut them from the cob about 3/4 the depth of the kernel or 1/2 the depth of the kernel for creamed corn. Whole kernel and creamed corn are suitable for freezing and canning.

Tips for Preserving Corn

• Regardless of which method you choose, start the preservation process as soon after harvesting as possible. The starches in corn break down quickly at room temperature and the flavor, color and nutrients are compromised if kept out too long. To retain the best look and flavor of your corn don't forget to blanch before preserving. If immediate preservation is not an option, refrigerate ears before removing husks and silks, but don't wait too long.